Mung Bean Sprout
Also known as: mung bean seedlings
Mung bean sprouts are a nutritious whole food but raw sprouts have been repeatedly linked to foodborne outbreaks (Salmonella, E. coli O157:H7, Listeria) because warm, humid sprouting conditions favor pathogen growth.
What it is
Sprouted seeds of Vigna radiata (mung bean), commonly eaten raw or lightly cooked in Asian cuisine.
Whole-food vegetable; provides crunch, fiber, vitamin C, folate, and plant protein.
Why it's flagged
- Salmonella risk in raw sprouts
- E. coli contamination risk
- Listeria risk
What regulators actually say
"Children, older adults, pregnant women, and people with weakened immune systems should avoid eating raw or lightly cooked sprouts of any kind."
"Raw and lightly cooked sprouts have been linked to many foodborne illness outbreaks."
Regulatory status
United States — FDA
GRAS as a whole food; FDA Produce Safety Rule has specific sprout requirements (21 CFR 112 Subpart M).
European Union — EFSA
Permitted food; EU Regulation (EU) No 211/2013 sets microbiological criteria for sprouts.
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