Small sprouts - big dangers?
No, sprouts are not dangerous. However, there are a few pointers you should follow. On the one hand, be careful with bean sprouts. On the other hand, just like with microgreens, nightshade plants should not be grown because their leaves are poisonous.
The soy myth
Behind the fresh bean sprouts from the jar there is actually a completely different sprout, namely mung beans. This misconception is based on the fact that real bean sprouts are poisonous when raw. The sprouts of the soybean must be heated, cooked, boiled or fermented after harvesting so that they can be safely consumed. This is especially important if you want to grow bean sprouts.
As in some other plants and foods, the most important factors are the lectins and solanines, which are found in peanuts and wheat, among other things. These lectins are contained in large quantities in bean sprouts and make them inedible when raw.
Nightshade plants
Just as with microgreens, it also applies to the cultivation of sprouts that nightshade plants may not be grown. They contain the poisonous solanine, especially in their leaves, and are therefore inedible. The nightshade plants include potatoes, tomatoes, peppers and eggplants.
Notes on the use and hygienic processing of the sprouts Every cultivation of plants secretly carries the risk of the proliferation of microorganisms that may be harmful. Since aquaponics and hydroponics systems produce food that is ultimately consumed by people, every company is obliged to treat and process the plants hygienically. This is particularly important for fresh foods. In contrast to preserved foods, the focus is on freshness and taste when it comes to vegetables and fruits.
Sprouts play a special role in the area of hygiene. They are best grown in humid environments at warm temperatures. There are also many seeds in the growing container. This impairs continuous air circulation. It is therefore essential that the sieves and containers are regularly turned and moved to allow adequate ventilation of all seed surfaces. During germination, many metabolic processes take place in the seedling. Among other things, complex, multi-membered carbohydrates such as starch are converted into simple, short-membered sugars that can be quickly metabolized, especially by bacteria.
In an extensive study on the microbiological and molecular biological examination of the sprouts, the Lower Saxony State Office for Consumer Protection and Food Safety ( LAVES ) found that individual of the 80 samples examined inevitably had an increased number of pathogens. Even though the values of most of these abnormal samples were below the limits, as a producer you can never be thorough enough.
The important bacteria at a glance:
Salmonella (Salmonella)
Salmonella are bacteria from the enterobacteria (bacilli) family and are ingested and spread indirectly through food. Salmonella is no stranger to the food industry.
Listeria
Listeria is a bacteria that is spread primarily through unpasteurized foods, including soft-aged cheeses such as Camembert or blue cheese.
Escherichia coli
Escheria bacteria are a genus of bacilli and are transmitted both through contaminated food and water. It is found in meat products and some raw plant products, including sprouts.
Recommendations for growing and processing the sprouts
- Adequate ventilation of the seeds
An effective measure for reducing bacteria and their reproduction on the seeds is sufficient air circulation. This also includes moving and turning the seed containers after each soak in the water. This can ensure that all of the water evaporates and prevents moisture from building up.
- Adequate washing after harvest
The sprouts should be washed extensively with fresh, cold water immediately after harvesting. The sprouts then have to be dried again before they are packaged. The European Commission has set limits for packaged sprouts that must not be exceeded during the shelf life.
In this regard, you can find Regulation (EC) No. 2073/2005 here: https://eur-lex.europa.eu/legal-content/DE/TXT/PDF/?uri=CELEX:32005R2073&from=DE
- Combination with Purified Water
Both the fresh seeds and the harvested sprouts can be washed with purified water, effectively combating bacteria and other germs. For example, chlorine dioxide is used, which is mixed with fresh water according to the manufacturer's instructions. Fresh sprouts can be cleaned for 3 to 5 minutes, then washed again with clear fresh water and then packaged.
- Obtaining pre-washed seeds
The seeds used for sprouts are agricultural products and therefore inherently have a certain level of germ contamination. Make sure that the seeds are ideally pre-washed by the producer so that fewer bacteria are transferred into your system. Otherwise, you can also wash the seeds with chlorine dioxide treated water before using them for cultivation. Verified control of sprouts
Since the cultivation of sprouts and other vegetables or fruits involves fresh food, in the commercial sector not only the food products themselves are checked, but also the condition of your business and the conditions under which work is carried out on site. The regular inspections are largely unannounced and are carried out by regional food authorities such as the district administration authorities. This is common practice. The wide-ranging controls ensure that the production and processing process runs properly. Although these checks ensure that the products can be consumed by consumers without worry, it is also advantageous to also carry out independent checks. If you regularly have your products tested by food laboratories, you can not only advertise the positive results and stand out from the crowd, but also control your own processing process and, under certain circumstances, improve individual sections or correct defects before they are discovered can be. A healthy and routine process in every processing step ensures that your production is stable and continuous. This means that every control, whether independent or not, ultimately benefits you and your products.
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