Home Sprouting Safety for Alfalfa Seeds & Salmonella

Sprouting seeds is popular as a source of easy nutrition but there are associated risks. According to the University of California Division of Agriculture and Natural Resources, home sprouting accounts for a significant number of food-borne illnesses in the United States. Salmonella from alfalfa seeds is especially common.

Symptoms

Symptoms of salmonella poisoning include vomiting, diarrhea and dehydration.

Source

The University of California Division of Agriculture and Natural Resources states the source of contamination is usually the alfalfa seed, which typically has at least a low amount of salmonella or E. coli contamination.

Prevention/Solution

According to International Specialty Supply, a company that sells seeds for sprouting, the more often you irrigate your sprouts, the lower the risk of salmonella growth.

Warning

The Food and Drug Administration warns people who are vulnerable to illnesses, such as children and the elderly, to avoid eating raw sprouts of all varieties.

Considerations

University of California Division of Agriculture and Natural Resources stresses the importance of following safe sprouting procedures, because the environment required for sprouting naturally encourages the growth of any contaminants present in the seeds.

References

• University of California Division of Agriculture and Natural Resources: Alfalfa Seeds and Salmonella
• International Specialty Supply: Growth of Salmonella During Sprouting of Naturally Contaminated Alfalfa Seeds as Affected by Sprouting Conditions
• U.S Food and Drug Administration: Questions and Answers: Sprouts and Salmonella Saintpaul