Sprouts and microgreens are highly sought after for their nutritional value, but these raw ingredients can contain harmful bacteria and have been known to cause food poisoning.
During the sprouting stage, the seeds are kept in a warm, moist environment that is ripe for bacterial growth. The biggest concern is bacteria that could cause salmonellosis or intestinal infections.
Harmful bacteria can come directly from sprouts or be introduced during harvesting, storage, transportation or preparation.
Who is at risk
The following groups of people are more vulnerable to food poisoning and should not consume raw or undercooked sprouts:
- Children aged 5 and under
- Older adults
- Pregnant women
- People with weakened immune systems
Preventing contamination
To help prevent contamination, always keep sprouts and microgreens in the refrigerator.
Eat sprouts and microgreens within one week after they have been harvested or purchased, or before the “best before” date. Rinse in cold running water before eating.
Throw away any sprouts or microgreens that show signs of deterioration:
- Loss of crisp texture
- Dark colour
- Musty smell
Growing sprouts and microgreens
If you are growing your own sprouts, make sure to thoroughly rinse the seeds in fresh water twice a day before harvesting. Microgreens only need to be rinsed when you cut them.
Only use seeds sold for sprouting for this purpose, as they are free from pesticides and safe for consumption, unlike seeds meant to be grown in vegetable gardens.
To learn more about proper growing techniques, see the urban agriculture section’s page on Sprouts and microgreens (French only).
Last update: March 27, 2024
