Which bacterial pathogens are frequently traced to outbreaks caused by contaminated raw alfalfa sprouts?
Salmonella and E. coli
The risk of microbial contamination is a major concern specifically tied to the raw sprouts of alfalfa, rather than the plant's inherent chemical profile. The warm and moist environmental conditions required for seed germination create an optimal breeding environment for various harmful bacteria. The text points to specific outbreaks of foodborne illness that have been traced internationally to contaminated alfalfa sprouts, identifying Salmonella and E. coli as the common culprits. This contamination is often seed-borne, meaning the initial disinfection of the seed prior to sprouting was insufficient, and simple rinsing cycles are inadequate to eliminate deeply embedded pathogens. Even alfalfa tablets have been associated with reports of Listeria infection, emphasizing the wide scope of potential microbial hazards in derived products.
