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Sprout Safety

The condition in which sprouts are produced is ideal for the growth of the foodborne pathogens, and if proper food safety practices and handling are not followed, sprouts can harbor pathogens when the seeds are sprouted. Consumption of contaminated sprouts have been responsible for at least 50 outbreaks in the past two decades. In the majority of these outbreaks, the primary source of contamination is contaminated sprout seeds. However, poor sanitation and lack of hygienic practices can also lead to contamination of the final product. W, DS, 24#, Staple upper left, 5 pages

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