OTTAWA - Health Canada is reminding Canadians that raw or undercooked sprouts should not be eaten by children, the elderly or those with weakened immune systems.
While sprouts, including mung bean and alfalfa sprouts, are a popular low-calorie ingredient in many dishes, they may carry bacteria such as salmonella and E. coli, which can lead to serious illness, Health Canada warned in an advisory Wednesday.
"Fresh produce can sometimes be contaminated with harmful bacteria while in the field or during storage or handling," the federal department said. "This is particularly a concern with sprouts. Many outbreaks of salmonella and E. coli infections have been linked to contaminated sprouts."
The most recent outbreak in Canada occurred in fall 2005, when more than 648 cases of salmonella were reported in Ontario.
"Children, the elderly and those with weakened immune systems are particularly vulnerable to these bacteria and should not eat any raw sprouts at all," Health Canada said. "They should also avoid eating cooked sprouts unless they can be sure the sprouts have been thoroughly cooked."
Healthy adults should also take the following precautions to reduce their risk of exposure to sprout-borne bacteria:
- When purchasing sprouts, always select crisp ones that have been refrigerated and avoid those that appear dark or smell musty.
- Always use tongs or a glove to place sprouts in a plastic bag.
- When eating in a restaurant, always make sure sprouts are fully cooked.
Symptoms from salmonella infection usually occur 12 to 36 hours after eating contaminated food, while symptoms from E. coli O157:H7, a potentially deadly strain, can occur within two to 10 days. Symptoms can include vomiting, stomach cramps and fever.
People who experience these symptoms should contact a doctor immediately. In extreme cases, E. coli O157:H7 can lead to acute kidney failure.
Health Canada recently issued anew policy on managing health risks associated with sprouted seeds and beans.
