Tuesday, 06 March 2018 13:57

Preventing Salmonella Contamination in Sprouts

sproutsOn February 28, 2018, the CDC announced that there was an outbreak of Salmonella linked to sprouts that were served at a restaurant in the midwest, as well as a grocery store. Ten people have been infected with Salmonella as a result of the outbreak. Following the outbreak, the FDA collected samples from the growers and suppliers and have consistently received negative results, so it appears the outbreak is over.

Raw sprouts are one of the more dangerous foods to consume with regard to food safety. The biggest contaminators are E. coli and Salmonella, but Listeria can also be an issue. If you experience nausea, diarrhea, fever or stomach cramps 12 to 72 hours after consuming sprouts, they are likely the culprit.

There's no reliable way to see or smell if your sprouts are harboring unpleasant bacteria. Fortunately, proper washing and cooking of sprouts will kill the harmful bacteria. Those with weakened immune systems, children, the elderly, and pregnant women should not eat raw or lightly cooked sprouts. Sprouts should be thoroughly washed and cooked to ensure bacteria is killed.

In addition to proper cooking, be sure to maintain food safety standards when handling or consuming sprouts. Only buy fresh sprouts that have been properly refrigerated. Don't buy sprouts that smell musty or appear slimy. Wash your hands thoroughly before consuming sprouts. Consider washing sprouts in a solution like CitroBio Fresh Food Wash.

CitroBio Fresh Food Wash preserves texture, color, and freshness of food, while inhibiting the growth of bacteria. It extends the shelf life of whole and fresh cut food and is made with FDA/GRAS ingredients. It is colorless, tasteless and odorless on food, and made in the U.S.A. Click here to purchase CitroBio on Amazon.

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