Raw sprouts can be a delicious addition to meals, but they are highly susceptible to harmful bacteria because of their growing conditions. Bacteria thrive in heat and humidity, which are typical for sprouts. The FDA issued a warning in 2019 regarding the dangers of raw sprouts, while the CDC has been studying foodborne illnesses related to sprouts since the 1990s. Particularly vulnerable populations should avoid consuming raw sprouts, especially in make-ahead meals that are stored for hours or days.
Raw sprouts can harbor harmful bacteria due to the conditions in which they grow, including heat and humidity, making them risky for meal prep.
The risk of foodborne illnesses from raw sprouts is significant enough that the FDA warned against them in 2019, emphasizing the potential health hazards.
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