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One thing to note is that sprouts can harbor fairly nasty bacteria[1] though pressure cooking should help with that, some of those toxins are tougher than other
by blacksmith_tb 5y ago
One thing to note is that sprouts can harbor fairly nasty bacteria[1] though pressure cooking should help with that, some of those toxins are tougher than others.
1: https://www.huffpost.com/entry/why-sprouts-are-especially-good-at-harboring-dangerous-bacteria_n_58347756e4b09b6055fedde3 https://www.huffpost.com/entry/why-sprouts-are-especially-go...
- pmoriarty 5y agoFrom This Week in Virology episode 595: "...having covered a number of food safety conferences and stories, if you talk to people who study and work in food safety professionally, every single one of them I've talked to, if you ask them "Is there a food that you just won't eat, for food safety reasons?" the answer is raw sprouts. "Just don't eat raw sprouts. You can cook them, but don't eat them raw. They are impossible to sanitize and their production process is just a culture dish. Forget it." [1] - About 47 minutes in to http://www.microbe.tv/twiv/twiv-595/ http://www.microbe.tv/twiv/twiv-595/
- UncleOxidant 5y agoI've heard that you can alleviate this by adding a bit of vinegar to the soaking and rinsing water - it lowers the pH thus inhibiting the growth of most of the bad bacteria. For the article being discussed it seems like he's intending to cook all of the sprouts he's making so it should be quite safe without using any vinegar.
- hobs 5y agoI find very little added to the water when growing the microgreens means no smell at the end.
- BugsJustFindMe 5y agoOr wash them with soap? Sometimes my own home grown sprouts from a certain batch of seeds will all smell manky, but then I wash them with dish soap and then they don't anymore. What does "impossible to sanitize" mean? If I can eat with my hands after washing them with soap, why would sprouts be different?