Alfalfa sprouts

[hvn_nbr_2]

Sometime within about the past year alfalfa sprouts changed.

It used to be that they only kept for a couple or a few days. Then there was brief hysteria about some kind of problem, probably salmonella but I don't remember. The FDA said something to the effect that they were inherently contaminated and people shouldn't eat them. Salad bars that didn't eliminate them posted warning signs that the FDA said not to eat them. Then, mysteriously, the signs were gone, the sprouts were back, and now alfalfa sprouts from the grocery store easily keep for a week or more.

Anyone know what changed? Do they nuke them now, treat them with something, grow them a different way, use a different strain of alfalfa, or what? I kind of want to know what I'm eating.

[Duer 157099]

1. I sort of noticed that too, that they last a long time

I just got some seed to try to sprout my own, and was going to search for old threads/links that talk about this (I know we discussed this in the past) - forgot if I should rinse the seeds first in a dilute bleach bath before sprouting

So I don't know the answer to your question, but I bet someone will