Safety of Sprouting Seeds

Seeds

• According to a 2004 report issued by University of California, the most common source for sprout contamination is the seed. Pathogen levels on seeds are typically very low, but the environment ideal for sprouting seeds is also ideal for growing pathogenic bacteria.

Spoilage

• Spoiled sprouts are not edible. Using dirty equipment or leaving sprouts sitting in a puddle of water will cause sprouts to spoil quickly. Empty seed hulls and skins also contribute to spoilage.

Toxins

• Sprouts from certain large beans may have toxicity and digestion problems. Raw kidney bean sprouts may induce vomiting, but cooking the sprouts eliminates the toxin. Sprouts of other large varieties, such as fava beans and lima beans, may cause serious digestion problems if eaten raw.

Solutions

• Only certified organic seeds or those produced by organic methods should be used as sources for sprouts. Placing seeds of unknown production method in 3 percent hydrogen peroxide heated to 140 Fahrenheit for five minutes and rinsing them well

  before sprouting provides protection. All sprouting equipment must be kept clean---or even sterilized if a batch has spoiled. Seed hulls and skins should be removed after soaking. Cooking large bean sprouts eliminates toxins and aids digestibility.