Salmonella typhimurium infections transmitted by chlorine-pretreated clover sprout seeds

Raw seed sprouts have caused numerous outbreaks of enteric infections. Presoaking seeds in a 20,000 mg/liter (ppm) calcium hypochlorite solution before sprouting is recommended to reduce bacterial contamination and infection risk. In 1999, the authors investigated an outbreak of Salmonella serotype Typhimurium infections in Colorado. In a case-control study, they matched 20 cases with 58 controls by age, sex, and telephone prefix; 10 (52%) of 19 cases and no controls recalled eating raw alfalfa-style sprouts in the 5 days before the patient's illness (p < 0.00001). Traceback implicated clover sprouts grown from seeds shared by two sprouters. The time period and region over which these sprouts were sold matched the occurrences of 112 culture-confirmed illnesses. Only one of the sprouters presoaked seeds as recommended, and fewer infections were attributable to this sprouter (0.29 vs. 1.13 culture-confirmed infections/50-pound (110.1-kg) bag of seed). After recall of the implicated sprouts and seed, S. Typhimurium illnesses declined. Contaminated raw clover sprouts can cause outbreaks of enteric illness. Presoaking contaminated seeds in a 20,000 mg/liter calcium hypochlorite solution reduces, but does not eliminate, the risk of infection. Until safer production methods are developed, persons eating raw sprouts continue to risk developing potentially serious gastrointestinal illness.