Organic sprouts often with increased germ burden

Tested seedlings loud „consumer“ often inedible

02/25/2015

Sprouts and seedlings are very popular in the nutritional kitchen, because they are low in calories and contain many vitamins, minerals and fiber as well as polyunsaturated fatty acids. As a result, germinated mung beans, lentils and Co. are considered to be very healthy - but this is only the case if they are produced hygienically flawlessly and sufficiently cooled. If this does not happen, according to the Austrian consumer protection magazine „consumer“, germinate the germs explosively - which also affects pathogens in the worst case.

High content of vitamins, minerals and fiber
Whether mung bean, wheat or lentils: Fresh sprouts and seedlings are considered healthy and are therefore now an integral part of modern, nutritionally conscious cuisine. The reason: In addition to polyunsaturated fatty acids, they contain many vitamins, minerals and fiber, are also low in energy and can be used in a variety of ways. But the germs also carry microbiological risks, because they are healthy only if they are produced under perfect hygienic conditions and sufficiently cooled after harvesting. If this is not the case, germs or, in the worst case, pathogens could develop, „multiply explosively“, reports the Austrian consumer protection magazine „consumer“.

Consumers studied 15 samples from supermarkets, organic stores and the market
The magazine had examined 15 samples of sprouts from supermarkets, organic stores and the market for a current test, including, for example,. „Jazai Fresh Sprouts & Seedlings“ (because) or the „Wiegert sprouts mix“ (Metro). Here, the testers had put together a colorful mix by buying seedlings of alfalfa, lentils, radishes, red radish, red clover and wheat from organic and vegan markets in addition to the germinated mung beans usually available from retailers.

No salmonella, listeria or EHEC pathogens in the samples
The positive news: Neither Salmonella nor Listeria or EHEC pathogen or Staphylococci could be detected. An astonishing result, as more than half of the samples had been exposed to temperatures higher than the recommended maximum of six to seven degrees during the examination „consumer“. However, the conclusion in the field of microbial contamination was quite different, because in almost half of the samples a frightening result could be proven: „In addition to sometimes very high total bacterial counts, we also found Pseudomonas (Verderbniserreger) and Enterobakteriaceen (intestinal bacteria)“, the magazine continues.

Organic seedlings especially heavily contaminated with germs
The seedlings from the organic supermarkets, which consistently had a high bacterial load, were particularly affected here: „Half of these samples were only good for the manure bucket“, so the opinion of the testers. In contrast, there were hardly any criticisms of the sprouts of large retail chains, as well as of a radish / radish / cress mixture from the organic supermarket „basic“, which - unlike the other test products - had been grown on a substrate.

Heat and moisture provide ideal breeding ground for pathogens
For sprouts and seedlings, also called „shoot vegetable“ are the germinating seeds of plants that need moisture, light, heat and oxygen to grow. But these conditions also pose a risk, because heat and moisture are the ideal breeding ground for any form of microorganisms such as mold, parasites or bacteria. Accordingly, the seedlings must be hygienically produced and properly cooled in the trade, otherwise threatens a massive increase of the germs or in case of emergency of the pathogens. Often, however, no guarantee can be given even with all hygiene, so the „consumer“ Further, because "often bacteria are already registered with the seed", whereas even thorough washing can not do anything.

Seedlings give desserts a slightly nutty note
Accordingly, public institutions such as the Federal Institute for Risk Assessment (BfR) repeatedly warn against the potential dangers of sprouts and seedlings. Especially people with weakened immune systems, pregnant women and children should therefore refrain from consuming raw goods in general, also the seedlings should also be stored cool at home and consumed in a timely manner. In addition to typical Asian dishes, there are many possibilities here, such as sprouting e.g. be used as a sandwich or as a refinement of salads. In cereals, desserts or in the soup, seedlings also give a slightly sweetish to nutty taste; in addition, they are also suitable for a short stewed filling or vegetable side dish. (No)