Food Safety Action Plan report : 2011-2012 targeted surveys : targeted survey investigating bacterial pathogens in sprout seeds and in sprouts. : A104-546/2012E-PDF

"Sprouts have been reported to be responsible for numerous outbreaks of foodborne illness around the world. The Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO) has ranked sprouts as a high priority in terms of microbiological hazards among fresh fruits and vegetables ... The presence of pathogens in sprouts creates a potential risk for foodborne illness as sprouts are usually consumed raw or lightly cooked. Salmonella and Escherichia coli (E. coli) O157 have been identified as the primary bacterial pathogens of concern in sprouts and their seeds. Considering the above factors and their relevance to Canadians, sprouts, including seeds for sprouting, have been selected as one of the priority commodity for enhanced surveillance under the FSAP"--Executive summary, page 2.

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