Sprouts like any fresh produce that is consumed raw or lightly cooked carry a risk of foodborne illness. Seeds and beans need warm and humid conditions to sprout and grow. These conditions are also ideal for the growth of bacteria, including Salmonella, Listeria, and E. coli. Since 1996, there have been at least 55 reported outbreaks of foodborne illness, affecting more than 15,000 people, associated with different types of sprouts. Most of these outbreaks were caused by Salmonella and E. coli. In outbreaks associated with sprouts, the seed is typically the source of the bacteria. There are a number of approved techniques to kill harmful bacteria that may be present on seeds and even tests for seeds during sprouting. But, no treatment is guaranteed to eliminate all harmful bacteria.
In the new study researchers from Kansas State University and the University of British Columbia noted that in 2011 the delayed reporting of cases between European agencies due to a decentralized government was a contributing factor in the Germany-based E. coli O104 outbreak, linked to contaminated sprouts that led to 53 deaths and more than 4,000 sick people.
