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lucillle

Bean sprout safety

lucillle
9 months ago
last modified: 9 months ago

I've started growing mung bean sprouts. In my research I see warnings about bacterial contamination and particularly for the elderly (I'm not fond of that word but I am an older person). Recommendations are to 'thoroughly cook'. But despite looking around I cannot find what that means in terms of how many minutes to boil mung bean sprouts (which are larger than some other types of sprouts) to kill bacteria. Obviously, it has to be long enough to get them killed but short enough so the sprouts don't turn into a soft overcooked mush. Any ideas?

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