Brussels, 17/11/2011 (Agence Europe) - Ready-to-eat sprouted seeds are a source of concern for food safety as some pathogenic bacteria can contaminate seeds and grow during sprouting, says the European Food Safety Authority (EFSA) in a scientific opinion published on 15 November. Scientists say that appropriate steps should be taken throughout the whole production chain to prevent contamination and consumers should be provided with information.
After the European Commission requested a risk assessment after contamination of the food chain by the deadly bacterium E-coli (ECEH, strain O104) in the north of Germany, then in France, EFSA evaluated the public health risk of Shiga-toxin producing Escherichia coli (STEC) and other pathogenic bacteria that may contaminate seeds intended for sprouting and sprouted seeds (sprouts, shoots and cress) (EUROPE 10476). The EFSA opinion focused on seeds intended for sprouting and sprouts, given the paucity of scientific information available on shoots and cress.
The Panel on Biological Hazards (BIOHAZ Panel) concluded that producers of sprouted seeds should strive to implement additional food safety management measures across the whole sprout production chain and that stakeholders at all stages of the production chain and consumers, including also those practising home-sprouting, should be informed of the food safety risk posed by sprouted seeds.
Among the risk factors for contamination along the production chain, EFSA scientists say that preventing initial contamination during production, storage and distribution of seeds is of the foremost importance. Contamination can occur through irrigation water and soil particles. The high temperature and humidity needed for the germination and sprouting of seeds also provide favourable conditions for pathogenic bacteria to further grow and spread. Consumption of raw or minimally processed sprouted seeds pose additional food safety concerns.
The BIOHAZ Panel notes that, before the outbreaks of fatal contamination in the north of Germany, large outbreaks associated with consumption of contaminated sprouts had previously been reported in the EU and worldwide, most commonly caused by Salmonella and pathogenic E. coli. Very low levels of the bacteria in seeds intended for sprouting - as little as 4 bacteria/kg - have been sufficient to cause outbreaks. On the basis of this scientific opinion, the Commission will decide which measures to take to minimise risk. (AN/transl.rt)