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A digitally colored scanning electron micrograph shows red-colored Salmonella bacteria invading a mustard-colored ruffled immune cell. Salmonella is a common cause of food-borne disease, including when raw sprouts are the culprits.
The U.S. Food and Drug Administration warns children, the elderly, pregnant women and people with a weakened immune system not to eat raw or lightly cooked sprouts due to food-safety concerns.
Raw or undercooked sprouts pose a risk of food-borne infection because, unlike other fresh produce, seeds and beans need warm humid conditions to sprout and grow. Bacteria that can cause illness, including Salmonella, Listeria and Escherichia coli, thrive in such warm and humid conditions.
Sanja Ilic
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A digitally colored scanning electron micrograph shows red-colored Salmonella bacteria invading a mustard-colored ruffled immune cell. Salmonella is a common cause of food-borne disease, including when raw sprouts are the culprits.
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