Tweet
The UNIVERSITY OF CALIFORNIA has provided the following information for their safer method of sprouting seeds for raw consumption. This may lessen the danger possed by seeds that have been contaminated by dangerous bacteria such as Salmonella and E. coli. I purchase most of my seeds for sprouting at organic whole food stores. These sprouts usually end up in stir fry rather than being eaten raw. The heat in my wok should be hot enough to take care of most problem bacteria. - AC
UNIVERSITY OF CALIFORNIA
Division of Agriculture
and Natural Resources
Growing Seed Sprouts at Home
TREVOR V. SUSLOW, Department of Vegetable Crops, UC Davis; and LINDA J. HARRIS, Department of Food Science and Technology, UC Davis.
"Since 1995, raw sprouts have emerged as a significant source of foodborne illness in the United States. These illnesses have involved the pathogenic bacteria Salmonella and E. coli O157:H7. Alfalfa, clover, and mung bean sprouts have been involved most frequently, but all raw sprouts may pose a risk."....
GROWING SEED SPROUTS AT HOME
Sprouts grown in the home also present a risk if eaten raw, since most outbreaks have been attributed to contaminated seed. If pathogenic bacteria are present in or on the seed, they can multiply to high levels during sprouting even under clean conditions. Should previously pathogen-free seed or sprouting implements (domes, trays, flats, etc.) become contaminated in the home, the same concerns would apply as under commercial growing conditions. The sprout industry currently applies a 2 percent calcium hypochlorite solution to the seed for about 10 minutes prior to washing with clean water and sprouting. Sodium hypochlorite (household bleach), the most common source of chlorine in the home, is not labeled for this purpose, however, and neither is granular calcium hypochlorite (used for treating swimming pools). Use of chlorine at these levels is not recommended for treating seeds in the home.
The following steps are suggested for those who want to produce sprouts at home:
1. Buy certified (pathogen-free) seed* AND
2. Treat the seed by heating on the stovetop for five minutes in a solution of 3%
hydrogen peroxide (available at most drug stores) preheated to 140°F (60°C).
Use a clean, accurate cooking thermometer (preferably digital) to reach and
maintain this temperature during treatment. Typically, the small seed volumes
used for home sprouting can easily be contained in a small mesh strainer and
immersed directly into the heated peroxide solution. Swirl the strainer at oneminute
intervals to achieve uniform treatment. For larger volumes, stir the seed
occasionally during the heating process to ensure uniform temperature during
treatment. Always discard the peroxide solution after each seed batch as its
effectiveness will rapidly decline.
3. Rinse the seed in running tap water for 1 minute. In addition, we recommend
that you place the rinsed seed in a container with enough tap water to cover
the seed plus one inch. Then carefully skim off all floating seed, seed coat fragments,
and other debris and dispose of them. Although skimming can be a
tedious process, research has tied most contamination to these materials.
4. Sprout the seed in clean, sanitized containers, well away from areas of food
preparation, pets, and high household traffic.
To sanitize sprouting containers:
Follow the directions on the bleach container (use plain, not scented laundry
bleach) for sanitizing kitchen surfaces. Use 3⁄4 cup of bleach per gallon of water
(3 tablespoons per quart) and soak the container for at least 5 minutes. Then
rinse with clean water.
5. Follow precautions for consumption as below.
If sprouts are made in the home and eaten raw, young children, elderly persons,
or persons with weakened immune systems should NOT eat them.
* Current sources include Burpee Seed Co. (http://www.burpee.com) and Sprout People (http://www.sproutpeople.com).
If you are buying seed to sprout at home, make sure to specifically request pathogen-free certification, as the seed is
not marketed as such. Certified organic sprout seed is available from several sources, but the term “organic” does not
necessarily mean that the seed is pathogen-free or that it has been tested for pathogens. At the same time, this does
not suggest that organically grown seed poses any elevated risk of illness."
UNIVERSITY OF CALIFORNIA
Division of Agriculture
and Natural Resources
Growing Seed Sprouts at Home
TREVOR V. SUSLOW, Department of Vegetable Crops, UC Davis; and LINDA J. HARRIS, Department of Food Science and Technology, UC Davis.
"Since 1995, raw sprouts have emerged as a significant source of foodborne illness in the United States. These illnesses have involved the pathogenic bacteria Salmonella and E. coli O157:H7. Alfalfa, clover, and mung bean sprouts have been involved most frequently, but all raw sprouts may pose a risk."....
GROWING SEED SPROUTS AT HOME
Sprouts grown in the home also present a risk if eaten raw, since most outbreaks have been attributed to contaminated seed. If pathogenic bacteria are present in or on the seed, they can multiply to high levels during sprouting even under clean conditions. Should previously pathogen-free seed or sprouting implements (domes, trays, flats, etc.) become contaminated in the home, the same concerns would apply as under commercial growing conditions. The sprout industry currently applies a 2 percent calcium hypochlorite solution to the seed for about 10 minutes prior to washing with clean water and sprouting. Sodium hypochlorite (household bleach), the most common source of chlorine in the home, is not labeled for this purpose, however, and neither is granular calcium hypochlorite (used for treating swimming pools). Use of chlorine at these levels is not recommended for treating seeds in the home.
The following steps are suggested for those who want to produce sprouts at home:
1. Buy certified (pathogen-free) seed* AND
2. Treat the seed by heating on the stovetop for five minutes in a solution of 3%
hydrogen peroxide (available at most drug stores) preheated to 140°F (60°C).
Use a clean, accurate cooking thermometer (preferably digital) to reach and
maintain this temperature during treatment. Typically, the small seed volumes
used for home sprouting can easily be contained in a small mesh strainer and
immersed directly into the heated peroxide solution. Swirl the strainer at oneminute
intervals to achieve uniform treatment. For larger volumes, stir the seed
occasionally during the heating process to ensure uniform temperature during
treatment. Always discard the peroxide solution after each seed batch as its
effectiveness will rapidly decline.
3. Rinse the seed in running tap water for 1 minute. In addition, we recommend
that you place the rinsed seed in a container with enough tap water to cover
the seed plus one inch. Then carefully skim off all floating seed, seed coat fragments,
and other debris and dispose of them. Although skimming can be a
tedious process, research has tied most contamination to these materials.
4. Sprout the seed in clean, sanitized containers, well away from areas of food
preparation, pets, and high household traffic.
To sanitize sprouting containers:
Follow the directions on the bleach container (use plain, not scented laundry
bleach) for sanitizing kitchen surfaces. Use 3⁄4 cup of bleach per gallon of water
(3 tablespoons per quart) and soak the container for at least 5 minutes. Then
rinse with clean water.
5. Follow precautions for consumption as below.
If sprouts are made in the home and eaten raw, young children, elderly persons,
or persons with weakened immune systems should NOT eat them.
* Current sources include Burpee Seed Co. (http://www.burpee.com) and Sprout People (http://www.sproutpeople.com).
If you are buying seed to sprout at home, make sure to specifically request pathogen-free certification, as the seed is
not marketed as such. Certified organic sprout seed is available from several sources, but the term “organic” does not
necessarily mean that the seed is pathogen-free or that it has been tested for pathogens. At the same time, this does
not suggest that organically grown seed poses any elevated risk of illness."