By Patrick Donges
http://stream.publicbroadcasting.net/production/mp3/wamc/local-wamc-972293.mp3
Pittsfield, MA – Sprouts are currently the focus of an investigation by German officials into the outbreak of a virulent strain of E. coli bacteria which sickened over 2,000 and caused the deaths of 22 people.
Word of the crisis has left many wary of eating raw vegetables and has caused some doubt as to the cleanliness of organic farms, where authorities have said the bacteria may have been cultivated.
According to the U.S. Department of Health and Human Services, since 1996 there have been at least 30 reported outbreaks, mostly E. coli and Salmonella, associated with sprouts.
Steve Meyerowitz, of Great Barrington, also known as the "Sproutman," has been teaching people how to grow their own sprouting vegetables at home for decades and is a member of the board of directors of the International Sprout Growers Association.
Meyerowitz said sprouts are uniquely related to bacteria, because they are grown in the type of warm, moist environments that could also harbor the microscopic killers. However, he notes that over the years sprouts have been responsible for a small share of bacterial outbreaks worldwide.
"We have in the U.S. approximately 3 million cases of Salmonella and E. coli each year. It's quite common in eggs and poultry and beef."
"Sprouts have a kind of unique position not only because the growing conditions are perfect for growing bacteria, but also because it's considered health food. It makes quite a news story when a health food is not good for your health."
While it is still unclear if sprouts are a source of this latest outbreak, Meyerowitz said there are three ways sprouts may become infected before they reach your plate.
"If a farmer is harvesting the grain and in the grain it captures the feces from a rodent, if that's not properly cleaned out it's carried in with the seed, and when that seed is moistened the bacteria starts to propagate."
"The second source is that there has to be some safety procedures for employees handling those food products. All it takes is one employee who doesn't read the sign in the bathroom that says wash your hands.' It can also happen in the restaurant."
While he admits there have been outbreaks traced to sprouts in the U.S., Japan, and Korea, the two latter countries being larger sprout growers; Meyerowitz said the industry has enacted several successful safety measures to prevent contamination.
"The sprout industry has made a great effort to test seed before it actually ever gets to the grower, and also to test the sprouts that they're growing before it leaves their factory. It actually shortens the shelf life of the sprouts because we need to wait an extra day for the lab results."
"And now there is some concern about organic vegetables because organic vegetables are often grown with manure. But methods have changed in the organic world; manure, even though it's legendary as a fertilizer, is not so common in fact anymore."
For those worried about bacteria on their raw fruits and vegetables, Meyerowitz offered this advice to cut down on contaminants.
"It's always good to wash your vegetables, whether it's sprouts or whether it's any kind of fruit or vegetable, in soapy water, in hydrogen peroxide. Some people wash it in a sink full diluted bleach. There are products available in the food stores for spraying kind of soapy products that will reduce bacteria on food. We're only talking five minutes; it does help kill bacteria on the surface."
For the ultimate control over where your sprouts have been before they're on your plate, Meyerowitz said it's relatively easy to grow a variety of sprouts in your own kitchen.
As for fear of contamination, he said for him the health benefits of eating sprouts far outweigh any concerns about an unlikely local outbreak.
"Because they're so rich in antioxidants; there are so many health benefits that can unfortunately become overlooked during these scary times."
Wire reports Monday indicated that initial test results from a German sprout farm believed to be the source of the outbreak were returned showing no evidence of contamination.
According to a June 3 release from the U.S. Centers for Disease Control and Prevention, four suspected cases of the virus has been identified in U.S. citizens recently returned from Germany, including one from Massachusetts.