On Sunday, February 24, 2019 at 12:13:39 PM UTC-5, Jill McQuown wrote:
> On 2/24/2019 12:01 PM, U.S. Janet B. wrote:
> > On Sun, 24 Feb 2019 01:16:18 -0800, "Julie Bove"
> > > wrote:
> >
> > snip
> >>
> >> https://www.foodsafety.gov/keep/type...s/sprouts.html
> >
> > thanks for that. I knew that info was around somewhere
> >
> Okay, not that I'd be looking for or buying bean sprouts, but I read the
> information on the link. Here's the thing I don't understand. To
> reduce your risk the site recommends:
>
> "Cook sprouts thoroughly to reduce the risk of illness. Cooking kills
> the harmful bacteria."
>
> "Request that raw sprouts not be added to your food. If you purchase a
> sandwich or salad at a restaurant or delicatessen, check to make sure
> that raw sprouts have not been added."
>
> Don't ask me why, but I was always under the impression people who
> bought and used fresh bean sprouts were using them raw, added to a salad
> or as a veggie topping on some sort of sandwich. Go figure.
>
> Jill

Radish sprouts, alfalfa sprouts, and broccoli sprouts are (or were)
common on sandwiches.

Not all sprouts are bean sprouts.

Cindy Hamilton