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12.05.2025 - Foods
Sprouts & Seedlings: Healthy but Not Harmless for Everyone
·Fresh sprouts and seedlings are a valuable component of a healthy diet: They are rich in vitamins, minerals, dietary fibers, and polyunsaturated fatty acids. Additionally, they are low in calories and contain valuable amino acids. During germination, many nutrient contents change, making the sprouts a healthy enrichment. However, despite these positive properties, fresh sprouts and seedlings also pose microbiological risks.
Microbiological risks from germs:
The main problem lies in the raw material: the seeds, which are naturally contaminated with microorganisms. Due to the warm and humid conditions during germination, microorganisms can multiply significantly and lead to health risks. Particularly concerning is the fact that these germs, such as Bacillus cereus, salmonella, and Listeria monocytogenes, can also be present in higher concentrations in the seedlings.
Investigation results of LAVES:
In 2023, sprouts and seedlings from retail and catering establishments were regularly microbiologically examined. The results showed that some samples had elevated levels of potential pathogens such as Bacillus cereus. Salmonella and E. coli were also sporadically detected. These findings confirm the microbiological risks associated with the consumption of raw sprouts and seedlings.
Risk groups should be cautious:
Especially for certain risk groups such as young children, pregnant women, seniors, and people with weakened immune systems, fresh sprouts can pose health hazards. It is therefore recommended that these groups either abstain from consuming raw sprouts or eat them only after thorough cooking.
Tips for safe enjoyment:
Thorough washing: To reduce germ contamination, sprouts should always be thoroughly washed before consumption.
Use quickly: Because sprouts are perishable, they should be consumed quickly.
Heating: To minimize health risks, sprouts for risk groups should always be sufficiently heated.
Conclusion:
Sprouts and seedlings are a valuable enrichment to the diet, but due to the microbiological risks, consumers, especially risk groups, should be cautious. Thorough washing, quick consumption, and, if necessary, heating can significantly minimize these risks.
Further information on the results of the microbiological investigations and recommendations for the safe handling of sprouts can be found in the report from the Federal Office of Consumer Protection and Food Safety (BVL).
At BAV Institute, we regularly conduct microbiological investigations. We provide you with fast and reliable results. For questions, our customer advisors are very happy to assist you.
Source: www.laves.niedersachsen.de