Commercially produced alfalfa sprouts have also been identified as a source of potential food borne illness by the United States Food and Drug Administration. Unless the sprouts are cultivated very carefully and handled well, they can become a breeding ground for bacteria.
This becomes especially true once alfalfa sprouts leave the grocery store, where they may sit in a fridge for several days before being eaten. When grown at home, however, alfalfa sprouts are fine, and a healthy addition to the diet.
Numerous claims are made about alfalfa sprouts, especially in the health food community. Many of these claims have yet to be substantiated, because there is incomplete evidence. Alfalfa sprouts certainly do have nutritional benefits, but they may not be the wonder food they are claimed to be. Canavanine, for example, may actually be toxic in large amounts, according to studies by the National Institutes of Health.
In 1995, there was a wide-spread report of salmonella bacteria contamination of alfalfa sprouts in Chicago. It was an isolated case as the two reported incidents were traced to a single source of contaminated seeds that were imported.
Each year salmonella contamination from chicken meat, eggs and beef affect many more millions of people compared to these two isolated cases of alfalfa contamination.
Alfalfa sprouts are pesticide-free and are hydroponically grown. It is still safe for consumption despite the unwarranted scare.
