Who Should Not Eat Sprouts? A Guide for High-Risk Groups

November 4, 2025 •

3 min read

According to the U.S. Food and Drug Administration, certain individuals face a significantly higher risk of severe foodborne illness from raw or lightly cooked sprouts. Understanding who should not eat sprouts is crucial for preventing infections caused by harmful bacteria that can thrive in the sprouting environment.

Quick Summary

This article outlines which individuals are most vulnerable to bacteria in raw sprouts, including those with compromised immune systems, the elderly, children, and pregnant women. It explains why these groups should avoid raw sprouts and how to safely consume cooked versions to minimize health risks.

Key Points

Immunocompromised Individuals: Avoid raw or lightly cooked sprouts entirely due to high risk of severe foodborne illness.
Pregnant Women: Should not eat raw sprouts to avoid listeriosis, which can cause miscarriage or other complications.
Children and the Elderly: These groups are more vulnerable to infections like E. coli and should avoid raw sprouts.
Contamination Risk: The warm, moist conditions for sprouting are perfect for the growth of harmful bacteria like E. coli and Salmonella.
Cooked Sprouts are Safe: Thoroughly cooking sprouts kills all harmful bacteria, making them safe for everyone to consume.
Washing is Ineffective: Simple washing does not remove bacteria that may have penetrated the seeds during germination.

Understanding the Risk: How Sprouts Become Contaminated

While nutritious, raw or lightly cooked sprouts are considered a high-risk food due to their warm, moist growing conditions, which are ideal for bacteria proliferation. Harmful bacteria such as E. coli, Salmonella, and Listeria can contaminate the seeds from the field or during processing. Unlike other produce, these bacteria can grow rapidly during germination, and simple washing cannot remove them entirely because they can be internalized into the seeds. This creates a dangerous food safety concern, particularly for vulnerable populations.

High-Risk Populations Who Should Not Eat Sprouts

Certain groups of people have a higher susceptibility to foodborne illness and may experience more severe complications if they become sick. For these individuals, avoiding raw or undercooked sprouts is a critical safety measure.

Immunocompromised Individuals

People with weakened immune systems should completely avoid raw sprouts. This includes those with chronic illnesses, HIV/AIDS, cancer patients undergoing chemotherapy, organ transplant recipients, and anyone taking immunosuppressant medications. Their bodies are less equipped to fight off bacterial infections, and a foodborne illness could lead to severe, life-threatening complications.

Pregnant Women

Pregnant women are advised to avoid raw sprouts due to the risk of listeriosis, an infection caused by Listeria bacteria. While rare, listeriosis during pregnancy can lead to severe illness, miscarriage, stillbirth, or life-threatening infections in the newborn. The developing fetus is particularly vulnerable to the effects of these infections.

Children, Infants, and the Elderly

Young children (under 5) and the elderly (over 70) have less robust immune systems than healthy adults and are at a greater risk for serious illness from foodborne bacteria. In children, certain bacterial infections like E. coli O157:H7 can cause hemolytic uremic syndrome (HUS), a condition that can lead to kidney failure. The elderly, especially those with underlying health conditions, also face more severe symptoms.

Individuals Recovering from Surgery

Patients recovering from surgery often have temporarily weakened immune responses due to the stress on their bodies. The New Zealand Ministry for Primary Industries advises that people who have recently had an operation should avoid raw sprouts as a precaution.

Reducing the Risk: Cooked vs. Raw Sprouts

For those who are not in the high-risk categories, following best practices for handling and preparation is still essential. The only way to eliminate the risk of bacterial contamination is to thoroughly cook sprouts. Cooking kills harmful bacteria and makes sprouts safe for everyone to eat.


Feature	Raw Sprouts	Cooked Sprouts
Bacterial Risk	High. Ideal warm, moist environment for bacteria like Salmonella and E. coli.	Very Low. High temperatures kill most harmful bacteria.
Vulnerable Groups	NOT recommended for immunocompromised, pregnant women, elderly, and young children.	SAFE for vulnerable groups, provided they are thoroughly cooked.
Preparation	Rinsing is insufficient to remove internal bacteria.	Boiling, steaming, or stir-frying is required to ensure safety.
Texture	Crisp, crunchy. Often used in salads and sandwiches.	Softened. Suitable for stir-fries, soups, and cooked dishes.

Safe Handling and Preparation for Sprouts

If you are not in a high-risk group and choose to consume sprouts, follow these safety guidelines:

Purchase Wisely: Buy sprouts only from refrigerated displays and check for a use-by date. Avoid sprouts that look slimy or smell musty.
Store Properly: Keep sprouts refrigerated at all times at 5ºC or lower.
Rinse Thoroughly: While washing will not eliminate all bacteria, it can help remove some surface pathogens. Always rinse sprouts under running water before use.
Avoid Cross-Contamination: Separate sprouts from raw meat or poultry in your refrigerator.
Cook Thoroughly: The safest option for everyone is to cook sprouts. Add them to soups, stir-fries, or sauté them until they are no longer crunchy. This is the only way to ensure all harmful bacteria are destroyed.

Conclusion

While raw sprouts are a nutritious food for many, they present a serious food safety risk for several vulnerable populations due to potential bacterial contamination. Individuals with weakened immune systems, pregnant women, young children, and the elderly should avoid raw or lightly cooked sprouts entirely. For those not in a high-risk category, thorough cooking remains the only way to guarantee safety and prevent foodborne illness. By understanding the risks and taking proper precautions, you can protect your health and the health of your loved ones.

For more information, consult authoritative sources such as the Food and Drug Administration (FDA) guidelines on sprout safety.(https://foodsafety.uconn.edu/seed-and-bean-sprouts/)

Frequently Asked Questions

Raw sprouts are grown in warm, humid conditions that are also ideal for the rapid growth of harmful bacteria, including Salmonella, Listeria, and E. coli. These bacteria can contaminate the sprouts and cause severe illness, especially in high-risk individuals.

Yes, but they must be thoroughly cooked. The FDA recommends pregnant women avoid all raw or lightly cooked sprouts to prevent the risk of infection with Listeria.

This includes individuals with chronic illnesses, cancer patients undergoing chemotherapy, those with HIV/AIDS, organ transplant recipients, and anyone taking immunosuppressant medications.

Children under five should avoid eating raw sprouts because they are at a higher risk of developing serious complications from foodborne illnesses like E. coli. It is best to serve sprouts only after they have been thoroughly cooked.

No, rinsing sprouts with water does not guarantee they are safe. Bacteria can be present inside the seeds, not just on the surface, and cooking is the only method to effectively kill all harmful bacteria.

A foodborne infection could occur, leading to symptoms like diarrhea, fever, and cramps. For vulnerable individuals, these symptoms can be more severe and potentially life-threatening, requiring hospitalization.

The safest way for anyone to consume sprouts is to cook them thoroughly. High heat eliminates the risk of bacterial contamination. You can add them to soups, stir-fries, or sauté them until they are no longer crunchy.