"Raw sprouts, considered a high-risk food, have been associated with at least 40 foodborne illness outbreaks -- mostly E. coli and Salmonella infections -- since 1990. Raw sprouts served at Jimmy John's restaurant franchises have been linked to five outbreaks in four years.
Sprout seeds are typically the problem. They can become contaminated with pathogens from animal feces, or from dirty growing or processing equipment. The bacteria then multiply to dangerous levels as the seeds germinate under humid conditions. Homegrown sprouts are not necessarily any safer than commercially grown sprouts.
Jimmy John's recently indicated it would no longer serve raw sprouts with its sandwiches."
For the complete article follow this link: Sprouts
Get Our Newsletter
"The class moved fast but was easy to learn...; The instructor knew what she was doing."~ Anthony Lindsay, Golden Corral
"Thanks to you. I've taken the class 3 or 4 other times and your's was my favorite."~ Aaron Cannon, Cannon Catering
"I wanted to compliment your skills as an instructor and the fun you injected into the class. The subject matter is not that exciting so...great job!"~ Dan Cantu, Wilmed Healthcare
"I have taken at least 8 training classes in the past year. This class is the one where I gained the most training!"~ Lora Jennings, Holiday Inn Express
"I had to take a whole semester (ServSafe class) in culinary school...this class was better. The (review)handout about bacteria, viruses, etc., was awesome."~ Paula Watson, Chetola Resort
"...enjoyed your course...The extra fill-the-blank charts (provided in class) were especially helpful for learning the times and temperatures. My high score was directly related to the effectiveness of the delivery."~ Brian Raughley, Consulting Safety Managers, Inc.
"...really enjoyed this experience. I have been in the business of food for 30 years and I am still learning new and better ways of serving safe food. ...[the instructor] was very pleasant, informative and entertaining. I would recommend this class to all food service personnel."~ Bob Conner, Little Pigs BBQ