Why sprouts salmonella

Sick people should tell their doctors about the possible exposure to Salmonella bacteria because special tests are necessary to diagnose salmonellosis. Salmonella infection symptoms can mimic other illnesses, frequently leading to misdiagnosis. Symptoms of Salmonella infection can include diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating contaminated food.

Otherwise, healthy adults are usually sick for four to seven days. In some cases, however, diarrhea may be so severe that patients require hospitalization. Enterococcus spp. So how does that bacteria get there in the first place? Attorney and food safety advocate Bill Marler tells Eatocracy that the most likely factors are either from contamination at the seed level as plants grow out in manure-enriched fields and spread contamination across crops, or in the sprouting facilities themselves.

This was far from the only hygiene violation at the facility and the FDA issued a warning letter informing the public of the danger.

Unfortunately, they can also cause food poisoning when consumed raw or even lightly cooked. This is because bacteria can thrive in a warm, humid environment and sprouts are grown in these conditions. In fact, many outbreaks of foodborne illness associated with various types of raw and lightly cooked sprouts have occurred in recent years, mainly by E.

Diarrhea, fever and abdominal cramps are common symptoms that occur 12 to 72 hours after infection. While there are approved plant treatments to reduce contamination, there is no way to guarantee all harmful bacteria are destroyed in raw sprouts.

Unfortunately, you can't smell or see if a food is harboring bacteria. Luckily, proper cooking kills harmful bacteria that can be found in sprouts.

For people at "high risk" for food poisoning, severe and life-threatening illness may result from consuming raw or lightly cooked sprouts. People with weakened immune systems, including children, older adults and pregnant women, should not eat any variety of raw or lightly-cooked sprouts. If you're a high-risk individual , thoroughly cook sprouts if you choose to eat them.