Frequently asked questions about sprouted seeds and the E. coli O104 outbreaks

You can eat sprouted seeds raw if they are labelled 'ready to eat' or 'ready to wash'. All other sprouted seeds should be cooked thoroughly until steaming hot throughout. Sprouted seeds include alfalfa, radish, and mustard.

The Food Standards Agency had changed its advice to consumers about sprouted seeds following the recent outbreaks of E. coli O104:H4 in Germany and France that were linked to sprouted seeds. Following reports of a possible link between the outbreak in France and a UK company, the Agency issued temporary precautionary advice to consumers while this was investigated. The Agency advised that sprouted seeds should only be eaten if they have been cooked thoroughly until steaming hot throughout and that they should not be eaten raw. This precautionary advice has now changed.

If you are serving sprouted seeds you should follow the on-pack instructions. Sprouted seeds can be eaten raw if they are labelled 'ready-to-eat' or 'ready to wash'. All other sprouted seeds, if not labelled as such, should be cooked thoroughly until steaming hot throughout. As always, you should ensure that your procedures to avoid cross-contamination are closely followed; staff handling raw sprouted seeds should wash their hands thoroughly before and after, and all equipment and surfaces coming into contact with sprouted seeds should be suitably cleaned. Caterers are also advised that they should source their supplies of sprouted seeds from producers that have recognised food safety and quality control systems in place.

Cooking thoroughly means that the sprouted seeds are steaming hot throughout.

No, these are classed as a ready-to-eat food.

Yes. We would recommend that you follow the manufacturer’s instructions. Equipment that has been used for sprouting seeds should be cleaned thoroughly using hot soapy water before and after use. People should always wash their hands before and after handling seeds intended for planting or sprouting as well as when preparing food.

The European Food Safety Authority's (EFSA's) report into the possible source of the outbreaks in Germany and France concluded that a batch of fenugreek seeds originally supplied from a company in Egypt to a German company is the most likely link between the two outbreaks. However, evidence linking the two outbreaks to the implicated batch of fenugreek seeds is not definitive and investigations are continuing in all European countries.

EFSA identified certain batches of fenugreek seeds from Egypt as the most likely source of the outbreaks. As a result, the European Union has implemented precautionary action to protect consumers. The implicated batches of fenugreek seeds have been withdrawn from sale and there is a temporary ban on the import of fenugreek and certain seeds, beans and sprouts imported from Egypt until 31 October 2011.