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Why are sprouts a high risk food?

Why Are Sprouts Dangerous? Sprouts grow best in warm, humid conditions, which can also lead to the growth of germs; when they are eaten raw (as they often are, especially in sprouts sandwiches), it can lead to food poisoning from Salmonella, E. coli, or Listeria.

realsimple.com - Sprouts Are a Common Food Poisoning Cause—How to Stay Safe

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When it comes to food safety, there's a lot of confusion out there surrounding which foods can and can't cause foodborne illnesses. Usually, we picture meat or eggs--especially the latter for Salmonella—but plenty of other foods can cause foodborne illnesses. Think potato salad, some fruits, and, surprisingly, raw sprouts.

What Sprouts Cause Food Poisoning?

In fact, the CDC includes raw alfalfa and bean sprouts among the foods most likely to cause food poisoning, and sprouts have been investigated as the source of past foodborne outbreaks of Salmonella and E. coli.

According to the U.S. Department of Health and Human Services's FoodSafety.gov., a contaminated sprout–caused outbreak occurred every year between 1995 and 2011. They were first recognized as a potential source of food poisoning during the mid-1990s and have caused several outbreaks since—30 between 1998 and 2011 alone. We know sprouts have a history of involvement in foodborne outbreaks, but what makes these seemingly benign garnishes so potentially dangerous?

Why Are Sprouts Dangerous?

Sprouts grow best in warm, humid conditions, which can also lead to the growth of germs; when they are eaten raw (as they often are, especially in sprouts sandwiches), it can lead to food poisoning from Salmonella, E. coli, or Listeria. Cooking sprouts thoroughly can kill any harmful germs, reducing the chance of food poisoning, though sprouts are rarely served that way. Plus, "Contamination in these cases generally tends to come from the seeds," says Travers Anderson, R&D Group Manager at Clorox. According to Anderson, sprouts are grown hydroponically in clear water with seeds brought in from fields. If the seeds are contaminated, the sprouts grown from them will be contaminated, too (yes, even if you grow your own sprouts at home from purchased seeds).

What can be done about this common cause of foodborne illness?

How to Prevent Food Poisoning

First, Clorox is working with the EPA to develop a protocol for treating alfalfa sprout contamination by sanitizing seeds in a dilute bleach solution before rinsing them with water and using them to grow sprouts. This can help prevent the growth of potentially contaminated sprouts. If you're still concerned, there's an easy step you can take at home, as well. "You can create a very dilute bleach solution for rinsing your fruits, your veggies, your sprouts, anything like that," Anderson says. "You can look on [a Clorox bleach] label and find the instructions for how to do that." If you choose to play it safe with your raw sprouts, you're not the only one—dilute bleach solutions are often used to sanitize fruits and vegetables. "It's a practice that's used all through the agriculture industry to make sure your food is safe," says Naymesh Patel, vice president of R&D at Clorox. If you're dining out and concerned about the potential risk of getting sick (which is unlikely but possible), carefully consider what you're ordering. If you're immunocompromised or especially cautious, you might want to order something else.

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Can you take effervescent vitamin C everyday?

It is OK to take vitamin C every day in recommended dosages. Since your body can't produce or store vitamin C on its own, you need to get it through food or supplements. Too much vitamin C, however, can cause side effects.

medicinenet.com - Is It OK to Take Vitamin C Every Day? Daily Recommended Limits

It is OK to take vitamin C every day in recommended dosages. Too much vitamin C, however, can cause side effects It is OK to take vitamin C every day in recommended dosages. Since your body can’t produce or store vitamin C on its own, you need to get it through food or supplements. Too much vitamin C, however, can cause side effects. Learn about the upper limits of vitamin C intake, how much you should have each day, and good sources to include in your diet. What is vitamin C? Vitamin C, also called ascorbic acid, is an important micronutrient that belongs to the water-soluble group of vitamins that includes folate and other B vitamins. Vitamin C is a powerful antioxidant, which means that it protects cells and tissues from free radical damage. It also helps synthesize important substances, such as collagen protein, in the body.

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