What two specific bacteria strains are most often linked to foodborne illness outbreaks associated with raw alfalfa sprouts?

Answer

Salmonella and Escherichia coli (E. coli)

The germination process required for growing alfalfa sprouts involves warm and moist conditions, which unfortunately are also ideal breeding grounds for harmful bacteria that may have contaminated the initial seed stock. Numerous international foodborne illness outbreaks have been directly attributed to the ingestion of raw alfalfa sprouts contaminated with specific pathogens. The two primary culprits repeatedly identified in these outbreaks are Salmonella and Escherichia coli (E. coli). In severe cases stemming from these contaminations, individuals have required hospitalization, and fatalities have unfortunately occurred. A related but distinct risk involves listeriosis linked to contaminated alfalfa tablets, reinforcing the danger associated with ingesting raw or minimally processed alfalfa products.

What two specific bacteria strains are most often linked to foodborne illness outbreaks associated with raw alfalfa sprouts?

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