Are sprouts dangerous and why are sprouts dangerous?
Food, as the name suggests, is what sustains us. There are many different types of food: from plant to animal origin, from low to high nutrient density (i.e., few to many calories), from nutrient-rich to completely worthless, from fresh to industrially produced, from organic to conventional, from dead to living food, and so on.
Sprouts and seedlings, especially those grown at home, are among the freshest, most nutrient-rich, lowest-calorie and most vibrant (sprouts even continue to grow while being eaten) foods available.
And this is also the reason for the alleged danger. Sprouts are usually untreated and grow in humid conditions and at room temperature. These are clearly also good conditions for pathogenic, disease-causing germs.
What can one do to eat this wonderful, delicious fresh vegetable safely?
First and foremost, we should distinguish between homegrown sprouts and commercially available, ready-made sprouts. Homegrown sprouts offer significant advantages. They aren't factory-produced, don't need to be packaged in plastic, don't have long storage and transport routes, and aren't already days old when consumed. In addition to these advantages, homegrown sprouts and seedlings offer a degree of assurance that they won't be contaminated with germs from the environment or from other people. However, it's important to maintain basic hygiene (well-cleaned equipment, clean work surfaces, no contact with mold, etc.) when growing sprouts at home. This also includes regularly rinsing the seeds. The origin of the seeds is also crucial. The seeds originate from agriculture, specifically the field where they are grown. There, they can come into contact with foreign germs. If these are present on the seeds and possess a certain degree of resistance, they will multiply rapidly during sprouting. Therefore, it is important to buy seeds that are labeled as such. These must be specially tested (microbial, germination capacity) to ensure that no foreign pathogens are present on the seeds.
Another way to reduce potential germ contamination would be to blanch the sprouts before eating them.
Sprouts and seedlings are comparable to fresh salads. This means there's really no compelling reason to be afraid of consuming them and to avoid this unique food. There also isn't an excessive number of known illnesses resulting from sprout consumption. The EHEC outbreak in 2011 was an exception. Allegedly, fenugreek seeds from Egypt contaminated with this bacterium were the cause of many illnesses and even deaths across Europe. Allegedly, because the pathogen was never detected in the affected German sprouting farm. The EU's final report speaks of "near certainty."
A completely different kind of "danger" when eating sprouts is one for your teeth. 100% germination of all seeds is practically impossible. Therefore, it can always happen that some seeds remain hard. This means that people with dental problems should exercise some caution to avoid the risk of tooth damage.
Conclusion: Homegrown, fresh sprouts pose no higher risk than other fresh vegetables. Basic hygiene during cultivation and purchasing sprouting seeds that are clearly labeled as such are essential.
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