Buzz
Alfalfa, clover, and bean sprouts may seem delicious (at least to me, and perhaps to just me), but they are vulnerable to contamination and are typically eaten raw. Currently, there’s a multi-state E. coli outbreak linked to clover sprouts served at Jimmy John’s.
Although Jimmy John’s has ceased serving sprouts, if you have any leftover, the CDC recommends discarding them. What’s more, sprout contamination is quite common, and many experts in infectious diseases or public health simply advise against eating them.
This issue is sadly tied to the way sprouts are cultivated. Whether purchased or home-grown, sprouts are kept moist and warm for several days, creating an ideal environment for bacterial growth.
If the seeds for the sprouts are contaminated with Salmonella or E. coli, those harmful bacteria can multiply as the sprouts develop, leading to illness. Washing alone doesn't remove the bacteria, and while cooking can eliminate them, it also destroys the crisp, fresh texture that you likely enjoy in sprouts. With this knowledge, you might choose to avoid eating sprouts altogether for safety reasons.
