Raw Sprouts Give Raw Deal

Is a few raw bean sprouts atop your salad worth your life? Two recent listeria deaths and three listeria illnesses have been directly linked to the people eating raw mung beans sprouts. Almost 20 people became ill after eating raw clover sprouts this past summer.
Sprouts require a specific environment in which to grow. They need warmth and moisture, both of which are conducive to the development and growth of food-born pathogens.
In the most recent raw sprout-related outbreak of illness, over 60 people along the east coast became ill with salmonella after enjoying a few raw bean sprouts with their meal. Meals they won’t soon forget. Salmonella develops 12 to 72 hours after consuming an infected food item (like raw bean sprouts) and causes fever, abdominal cramps and diarrhea which will last between four and seven days. No one, including Rod Rohrich, wants to deal with that.  Most people who develop salmonella will recover without the aid of medical attention, but the young or elderly may require hospitalization to prevent dehydration from the diarrhea.
The Center for Disease Control (CDC) has repeatedly warned consumers not to eat raw sprouts, they risks far outweigh any perceived health benefits or the flavor profile. Bean sprouts can still be enjoyed, just cook them thoroughly the kill off any bacteria which may be lurking on the raw food product.

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