4 of the Most Commonly Recalled Foods
(and How to Buy Them Safely)
We talked to former professor of food safety,
Douglas Powell, about the safest ways to eat the things we love.
By Lynn Andriani
Photo: Franny Anne/iStock/Thinkstock
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Sprouts
The Concern: Alfalfa, clover, radish and mung bean sprouts, which add crunch to salads and sandwiches, score well nutritionally. But since 1996, there have been at least 30 food-related illness outbreaks linked to raw and lightly cooked sprouts. FoodSafety.gov has
an entire page devoted to awareness about these tiny vegetables.
Small Thing to Keep in Mind: If you enjoy sprouts in salads,
buy only ones with fresh, clean, white stems and roots that have been kept properly refrigerated. Douglas Powell,
who blogs about food safety, says the best way to prepare sprouts is to cook them thoroughly before eating (so, stir-fries and pad Thai are fine).
Published 03/12/2015
