Why sprout Grains?

The main reason people might desire to sprout grains is to add fresh produce to their diet.  This fresh grain sprouts has vitamins (A, B, C, E and K) that is lacking in processed foods and in the original grain seed.  If you cook the sprouts most of the vitamins will be lost.

What grains can be sprouted?

Wheat, barley, oats, triticale, millet, kamit, buckwheat, spelt, quinoa, and amaranth are just some of the graisn that can be sprouted.

How long will stored grains sprout?

Grains for sprouting (germination) are specially handled to minimize conditions that would reduce viability.  Even the best harvesting conditions often reduces sprouting by 10%.  Moisture levels, harvest time, handling after harvest, drying, storage, etc all affect germination.  Food storage insect treatments (dry ice and O2 absorbers) may have a small impact, but studies at BYU have shown they do not significantly affect germination.  Regular storage of grains (not special seed storage) will reduce germination each year by approx 90%.  So, after 1 year the viability is 10%, after 2 years 1% and three years 0.1%.  Some varieties of grains may have higher germination rates over time.  High quality grains stored cool to cold and kept dry will have the best chances of germnating over time.

Sprout Food Safety

Microbiological surveys have shown the presence of a variety of foodborne pathogens in sprouts. Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus and Aeromonas hydrophila have been isolated from sprouted seeds, including alfalfa, mung bean, cress, soybean, and mustard. Escherichia coli O157, various serotypes of Salmonella, and Bacillus cereus have been the causative agents of documented outbreaks of foodborne illness associated with sprouts (http://www.cfsan.fda.gov/~mow/sprouts2.html#outbreak).  The microorganisms already on the seeds or introduced during the sprouting process grow quickly during the ideal conditions of germination and sprouting. The sprouting process is then very favorable to bacterial growth.  If pathogens are present, they can increase from a few cells to billions of cells in the first several days of sprouting.

There is no step in the production of raw sprouts such as cooking or pasteurization that can significantly reduce or eliminate pathogens before consumption.  However, consumers at home can reduce the "risk" of foodborne illness in sprouting seeds of grains by following some intervention stragies listed here:

• Persons with reduced immune systems (very yopung, very old, pregnant, or ill) should NOT eat raw sprouts.
• Soak seeds and sprouts in 200 ppm bleach to help reduce pathogens.  Soak seeds in 2 TBL bleach per gallon water for 30-60 minutes.  Rinse well and continue with the sprouting process.  After sprouting re-soak in new 200 ppm bleach solution.  Rinse, then refrigerate.
• Sprout seeds in acidic water.  Add 1 tsp lemon juice per cup of sprouting water.  Test a small batch of sprout seeds to verify they will sprout under these acidic conditions.

References:

1) Infections Associated with Eating Seed Sprouts: An International Concern.   http://www.cdc.gov/ncidod/EID/vol5no5/taormina.htm