From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Young shoots sprouting from seeds, which develops in as few as five days. Its culinary cultivation is an ancient Asian art. In recent years raw sprouts have emerged as a recognized source of food-borne illness involving the pathogenic bacteria salmonella and E. coli 0157. Alfalfa and clover sprouts are cited as the most risky for contacting a food-borne illness, but all raw sprouts may pose a risk. Cooking sprouts significantly reduces the chance of illness. See also alfalfa, bean sprouts, chia seeds, kaiware, mung bean.
