Cooperative Extension Service College of Agriculture Department 3354 1000 E. University Avenue Laramie, Wyoming 82071 (307) 766-5124 • fax (307) 766-3998 • ces.uwyo.edu July, 2010 30-second Radio PSA: 74 Words Safety with Sprouts When thinking of food safety in your kitchen this summer, raw sprouts should not be left off your radar. Sprouts have been associated with foodborne illnesses such as E. coli 0157:H7 and Salmonella. Make sure high risk populations, young children, elderly people and those with compromised immune systems avoid using sprouts on sandwiches or salads. For Living Well in Wyoming food safety tips, contact your University of Wyoming Extension Nutrition and Food Safety educator. ### Sources: - Jennifer Jacobsen, University of Wyoming Extension Educator, Western Area. - University of California Division of Agriculture and Natural Resources Publication 8151, 2004 - Health Canada- It’s Your Health ‘Risks Associated with Sprouts, January 2007 - FoodSafety.gov- US Department of Health & Human Services ‘Sprouts: What You Should Know’, 2009 The University of Wyoming and the United States Department of Agriculture cooperate. The University is an equal opportunity/affirmative action institution.