Who Should Not Eat Bean Sprouts? Understanding the Risks

November 23, 2025 •

3 min read

According to the U.S. Food and Drug Administration (FDA), raw or lightly cooked sprouts, including bean sprouts, are a known source of foodborne illness outbreaks. This means that for some individuals, knowing who should not eat bean sprouts is a critical health consideration, as the risk of bacterial contamination from salmonella or E. coli can be significant.

Quick Summary

Raw or lightly cooked sprouts can harbor harmful bacteria like Salmonella and E. coli, posing risks to certain populations. Individuals with compromised immunity, the elderly, pregnant women, and young children are particularly vulnerable and should consume only thoroughly cooked sprouts to avoid foodborne illness.

Key Points

Immune-Compromised Individuals: People with weakened immune systems should avoid raw bean sprouts completely due to the high risk of severe bacterial infection from contaminants like E. coli or Salmonella.
Pregnant Women: Expectant mothers must not eat raw sprouts, as a foodborne illness can be dangerous for both the mother and developing fetus, potentially leading to miscarriage or birth complications.
Young Children and the Elderly: Due to underdeveloped or declining immune function, children under five and seniors are particularly vulnerable to serious food poisoning from raw sprouts and should only consume them when thoroughly cooked.
Cooked vs. Raw: Cooking sprouts thoroughly is the only way to kill all harmful bacteria and make them safe for everyone to eat, especially high-risk groups.
Germination Conditions: The warm and moist conditions required for sprouting are also ideal for the growth of harmful pathogens, which can contaminate the seeds and multiply rapidly.
Safer Handling Practices: For healthy adults who choose to eat raw sprouts, proper refrigeration, washing, and checking for freshness are important, but do not guarantee safety.

Bean sprouts are a common ingredient in many cuisines, prized for their fresh, crisp texture and nutritional value. However, the very conditions that promote their growth—a warm and humid environment—are also ideal for the proliferation of harmful bacteria such as Salmonella, Listeria, and E. coli. These pathogens can enter the seed before it sprouts and multiply significantly during the germination process. While cooking can effectively kill these bacteria, eating raw or lightly cooked sprouts presents a genuine health risk for several vulnerable populations.

High-Risk Groups Who Should Not Eat Raw Bean Sprouts

Individuals with Weakened or Compromised Immune Systems

People with weakened immune systems are highly vulnerable to severe illness from foodborne bacteria. Their bodies struggle to fight off infections that others might tolerate. This includes individuals with conditions like HIV, cancer patients undergoing chemotherapy, and organ transplant recipients. Such infections can lead to serious complications and longer recovery. Thoroughly cooked sprouts are the only safe option for this group.

Pregnant Women

Pregnant women face increased risks from foodborne illness. Infections, especially from Listeria, can harm both the mother and the baby, potentially causing miscarriage, premature birth, or severe infections in the newborn. Pregnancy-related changes can affect immune response, making women more susceptible. The FDA and other health experts recommend pregnant women avoid all raw sprouts.

Young Children and the Elderly

Young children (under five) and older adults (especially over 70) have less developed or less robust immune systems, increasing their risk of severe food poisoning. In children, a serious E. coli infection can cause hemolytic uremic syndrome (HUS), potentially leading to kidney failure. Underlying health issues further increase risk for the elderly. Both groups should only eat sprouts that have been thoroughly cooked.

The Critical Difference: Raw vs. Cooked Sprouts


Feature	Raw Bean Sprouts	Cooked Bean Sprouts
Bacterial Risk	High. Warm, humid growing conditions are ideal for bacteria like Salmonella and E. coli to flourish.	Low. Thorough cooking at high heat effectively kills harmful bacteria.
Digestibility	Can be more difficult to digest for some people, especially those with sensitive stomachs or gut issues.	Easier for the body to digest, making nutrients more accessible.
Nutrient Content	Retains all nutrients, but some may be less bioavailable due to compounds like phytic acid.	Some nutrients, particularly heat-sensitive vitamins like Vitamin C, may be slightly reduced, but cooking enhances overall digestibility.
Texture	Fresh, crunchy texture, often preferred in salads and sandwiches.	Softens significantly, making it suitable for stir-fries, soups, and other hot dishes.
Safety Recommendation	Not recommended for high-risk groups; requires strict food safety practices for healthy individuals.	Safe for all populations, including high-risk groups, when cooked thoroughly.

How to Prepare Bean Sprouts Safely

While cooking is the most reliable way to ensure safety, those not in high-risk groups can take steps to reduce risk when handling raw sprouts.

Select with Care: Choose crisp, fresh, refrigerated sprouts. Avoid slimy, limp, or musty-smelling ones.
Wash Your Hands: Wash hands thoroughly with soap and warm water for 20 seconds before and after handling sprouts.
Rinse Thoroughly: Rinse sprouts under cool running water. This helps remove surface bacteria but won't reach bacteria inside.
Cook, Cook, Cook: For complete safety, cook sprouts until they are no longer crunchy by steaming, boiling, or frying.

The Takeaway for Healthy Adults

Healthy adults face a lower risk from raw bean sprouts from reputable sources, if handled correctly. However, outbreaks linked to sprouts do occur. Many experts advise even healthy individuals to eat only cooked sprouts as the safest option. When dining out, ask if dishes contain raw sprouts and request they be left out, especially in salads or sandwiches.

Conclusion

Bean sprouts are nutritious but pose a risk of bacterial contamination due to their growth conditions. Those who should not eat bean sprouts raw are clearly defined: pregnant women, young children, the elderly, and individuals with weakened immune systems. For everyone else, thorough cooking is the most effective measure to eliminate the risk of foodborne illness. Understanding these risks and practicing safe food preparation is essential for protecting health.

Food safety tips for sprouts - Canada.ca

Frequently Asked Questions

Yes, healthy adults generally face a low risk from raw sprouts, but cases of foodborne illness can occur. Many health authorities and food safety experts still recommend cooking all sprouts to eliminate all risk of bacterial contamination.

No. While rinsing helps clean the surface, it will not remove harmful bacteria like E. coli and Salmonella that may have already penetrated inside the sprout and flourished during the germination process.

Raw bean sprouts can be contaminated with several types of harmful bacteria, including Salmonella, E. coli, and Listeria.

No, homegrown sprouts are not necessarily safer. The warm, moist conditions used for sprouting create the perfect environment for bacteria, and seeds themselves can be contaminated from the start, even under the most hygienic conditions.

Symptoms of foodborne illness from sprouts can include diarrhea, fever, vomiting, and abdominal cramps, typically appearing 12 to 72 hours after consumption. In vulnerable populations, complications can be far more severe.

If you are in a high-risk group, you should specifically request that raw sprouts be excluded from your salad or sandwich when eating out. Thoroughly cooked sprouts are a safer option.

To make bean sprouts safe for consumption by everyone, they should be cooked thoroughly by steaming, boiling, or frying until they are no longer crunchy. Cooking them to an internal temperature of 165°F (75°C) is recommended.