Broccoli sprouts: how to include them in meals more safely

Broccoli sprouts are a young plant with a mild taste, often added to salads and sandwiches. They are a food, not a medicine. The most important thing to know is that raw sprouts can be a source of food poisoning.

Why care is needed

The CDC notes that the warm, humid conditions in which sprouts grow also help germs multiply. It therefore advises cooking sprouts thoroughly. People aged 65 and over, children under 5, pregnant people and those with weakened immunity should avoid raw or lightly cooked sprouts.

How to use them more safely

1. Buy sprouts from the fridge and check the date and look. Throw away any that are slimy or smell unpleasant.
2. Keep them refrigerated and eat them within a few days.
3. If you are in a higher risk group, eat them only well cooked, for example stirred into a hot soup or pan.
4. Add a small handful to a salad, wrap or stew plate, alongside vegetables, whole grains and protein.
5. Do not grow sprouts at home if you are in a higher risk group.

For a meal you can heat sprouts: add them at the end of cooking to a soup or stir fry them briefly until they soften. Wash your hands and the board after handling raw sprouts, and keep them in their original fresh container in the fridge. A small handful is enough, as an extra and not a replacement for vegetables.

When to contact a doctor

If you have diarrhoea, vomiting, cramps or fever after eating sprouts, drink enough fluids and contact a doctor, especially in a higher risk group. Sprouts do not replace treatment or a varied diet.

Sources: CDC.