Which specific pathogens are commonly harbored by raw alfalfa sprouts due to warm, moist sprouting conditions?
Answer
*Salmonella* and *E. coli*.
A major safety concern associated with consuming alfalfa sprouts stems from the inherent conditions required for their successful growth—namely, warm and moist environments. These same optimal conditions that promote the germination of the seed are regrettably also ideal breeding grounds for several types of harmful bacteria that can contaminate the seed source. Among the most frequently cited risks in food safety literature concerning raw sprouts are serious foodborne pathogens such as *Salmonella* and specific strains of *E. coli*. Because this contamination risk is tied directly to the sprouting process itself, it necessitates careful handling or preparation methods, even if the seeds appear clean initially.
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