The common advice to avoid eating raw bean sprouts during pregnancy stems from the risk of foodborne illness. While bean sprouts are generally nutritious, the method used to grow them creates a perfect environment for harmful bacteria to thrive. The United States Food and Drug Administration (FDA) advises pregnant individuals to avoid consuming raw or lightly cooked sprouts of all kinds, including mung bean, alfalfa, and clover sprouts. This measure is intended to protect the pregnant person and the developing baby from severe infection.
The Unique Contamination Risk in Sprouting
The process of growing sprouts involves conditions that are also ideal for the rapid growth of bacteria such as Salmonella, E. coli, and Listeria. Sprouts require a warm, moist environment to germinate, which simultaneously acts as an incubator for any pathogens present. This contamination often begins with the seed itself, which can carry bacteria that migrated through small cracks in the seed coat.
Once the seed begins to sprout, the bacteria multiply in the moist conditions provided for growth. Because the contamination is frequently internal, washing the sprouts, even thoroughly, does not remove the risk. The FDA has linked numerous foodborne illness outbreaks over the years to contaminated raw and lightly cooked sprouts.
Increased Severity of Foodborne Illness
Pregnant individuals face an increased risk of severe illness from foodborne pathogens because the immune system is naturally altered during gestation. This makes fighting off certain infections more challenging. This lowered immune function means that a common infection can progress more seriously in a pregnant person compared to the general population.
Infections like listeriosis, caused by the bacterium Listeria, can be dangerous during pregnancy, carrying a risk of stillbirth, miscarriage, or premature birth. Listeria is concerning because it can cross the placental barrier and directly infect the developing baby. Salmonella and E. coli infections also pose risks, including dehydration, fever, and in more severe cases, conditions that can lead to preterm labor or affect fetal development.
Safe Handling and Alternatives
While raw sprouts are best avoided, cooking them thoroughly eliminates the risk of bacterial infection and makes them safe to eat during pregnancy. Sprouts should be cooked until they are steaming hot, reaching an internal temperature of 165°F (75°C), which kills any present bacteria. This complete cooking is necessary for all types of sprouts, including those served in stir-fries, soups, or casseroles.
When eating out, request that raw sprouts be left off dishes like salads, sandwiches, or pho, as light cooking may not be sufficient to ensure safety. For those who enjoy the crunch and texture of raw sprouts, several safe alternatives can be used instead. Shredded cabbage, carrots, bell peppers, and cucumbers offer a similar crispness and nutritional value without the associated bacterial risk.