Crunchy sprouted seeds and beans have been linked to outbreaks of Salmonella- and Escherichia coli-related illness around the world. In Canada and the US, alfalfa sprouts are suspected as the culprit, while in Japan radish sprouts are being blamed; in Europe, white bean sprouts are suspected. The bacteria apparently lodge in tiny seed cracks and are difficult to eliminate. They can multiply during sprouting in warm, humid conditions.
Health Canada says public health officials are working with industry to establish safer growing methods, but in the meantime the federal government is warning consumers about the risk of eating uncooked sprouts. Proper cooking kills the bacteria.