Which pathogens are most often associated with raw alfalfa sprout outbreaks?

Answer

_Salmonella_ and _E. coli_

The specific microbial threats most commonly identified in outbreaks linked to the consumption of raw sprouts are _Salmonella_ and _E. coli_. These bacteria present a significant public health risk because they can contaminate the seeds prior to germination. Once the seed begins to sprout in the required warm and humid environment, the bacteria multiply rapidly across the vastly increased surface area. Since sprouts are typically consumed raw, this multiplication occurs without any thermal 'kill step' like cooking, meaning the concentrated pathogens are ingested directly. This contamination is particularly insidious because it is often impossible to detect visually or through smell, and the bacteria can reside deep within the germinating tissues, making routine home washing ineffective for complete removal.

Which pathogens are most often associated with raw alfalfa sprout outbreaks?

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