Bean Sprouts | Food Safety Authority of Ireland (2024)
Sprouted beans or seeds, sometimes also referred to as ‘bean sprouts’, ‘seed sprouts’ or just ‘sprouts’, are the germinating forms of beans or seeds. They are usually grown in a warm, moist environment, to allow the bean or seed to sprout. It is the germinating shoot or sprout that is eaten.
Types of sprouts commonly eaten include (this is not an exhaustive list):
Alfalfa
Beetroot
Broccoli
Chickpeas
Chinese cabbage
Fenugreek
Garlic chive
Lentils
Radish
Mung beans
Mustard
Onion seed
Peanuts
Green Peas
Red cabbage
Rocket (Rucola)
Soya beans
Sunflower seeds
Wheatgrass kernels
The environment in which the sprouts are grown, warm and moist conditions, is also the perfect environment for the growth of bacteria. If the beans or seeds are contaminated with harmful bacteria, the growing conditions can allow the bacteria to multiply to levels where they can cause illness when the sprouts are eaten raw. Sprouts can also be contaminated via contaminated irrigation water or via contaminated compost if they are not grown hydroponically (a method of growing plants using mineral nutrient solutions in water, without soil). Cooking will destroy any bacteria present.
When buying sprouts, you should ensure that they have been stored at refrigerated temperatures. Choose crisp-looking sprouts and avoid any that look wilted or smell musty. Keep the sprouts separate from any raw meats or seafood to prevent any harmful bacteria from the meat or seafood from transferring onto the sprouts.
Place the sprouts in the fridge as soon as you get home and use them before the best-before date. Use within two days of purchase if they are not pre-packaged. Throw away any sprouts that are past their best-before date or that have lost their crispness, look wilted or smell musty.
Wash your hands thoroughly with warm water and soap before and after handling food, including sprouted seeds. Rinse the sprouts thoroughly under cool, running drinking water to clean them. Thoroughly wash chopping boards, utensils and other surfaces after preparation. Make sure that foods that are not ready to eat, like raw meat, do not come into contact with the sprouts either directly or indirectly via dirty hands, dirty surfaces or dirty preparation equipment.
Vulnerable groups, such as the elderly, very young, those with compromised immune systems and pregnant women, should avoid eating raw sprouts. Labelling information on the sprouts should provide information on whether the sprouts are suitable foreating raw ormust be cooked. If in doubt, cook sprouts prior to eating.
Place the sprouts in the fridge as soon as you get home and use them before the best-before date. Use within two days of purchase if they are not pre-packaged. Throw away any sprouts that are past their best-before date or that have lost their crispness, look wilted or smell musty.
Children, older adults, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts of any kind (including alfalfa, clover, radish, and mung bean sprouts). Cook sprouts thoroughly to reduce the risk of illness. Cooking sprouts thoroughly kills the harmful bacteria.
Whether you have purchased sprouts from the store, or grown them at home, you can reduce the chance of developing a foodborne illness from sprouts by following these guidelines: Buy/consume only fresh sprouts that are kept refrigerated. Do not buy/consume sprouts that are limp, slimy, moldy or have an off odor.
Naturally, you might think that canned bean sprouts are a good substitute for fresh bean sprouts. Alas, they tend to lack flavor and crunch. There are a few better alternatives that will bring freshness to your recipe, if not the perfect texture.
Fill the jar half full with cold water and let the bean seeds soak overnight. Rinse them in the morning and turn the jar upside down to drain. Rinse and drain the seeds twice a day for four to six days. They are ready to eat when the white sprout is at least 1.5cm long.
Cooking legumes such as bean sprouts can increase the bioavailability of nutrients and make them easier to digest. 14 Bioavailability refers to the amount of nutrients your body can use and store. Cooking also helps prevent foodborne illness associated with raw bean sprouts.
The dietary fiber in pulses reaches the large intestine and gets fermented by the bacteria which produces gas. Consuming large quantities of fiber may cause diarrhea, stomach ache, and bloating.
Once they've sprouted—with little white roots about a centimeter in length—they're ready to devour. If you don't eat immediately, pop the lid on the container and store it in the fridge for 3–5 days.
Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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