Why sprout Grains?

The main reason people might desire to sprout grains is to add fresh produce to their diet.  These fresh grain sprouts have vitamins (A, B, C, E and K) that is lacking in processed foods and in the original grain seed.  However, if you cook the sprouts most of the vitamins will be lost. Sprouts also contain fiber and other minerals and are low in calories, fat and sodium. [i] 

What grains can be sprouted?

Wheat, barley, oats, triticale, millet, kamut, buckwheat, spelt, quinoa, and amaranth are just some of the grains 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 germinating over time. 

Sprouts and bacteria growth:

Because sprouts are grown in warmer temperatures and more humid conditions, there is a higher risk for bacteria to grow. [ii]  Microbiological surveys have shown the presence of a variety of food-borne 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.   The most common sprouts that have been associated with food borne illnesses are alfalfa, clover and mung bean, however, all sprouts are at risk for food borne illnesses. [iii] .  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. Seeds can be contaminated during production and also during storage.  Seeds can become contaminated when grown in raw animal manure, with the use of contaminated water for irrigation and if animals graze in fields between harvest. Bacteria that is already in the seed can continue to grow if food safety practices are not followed during harvesting, processing and preparation. However, even when food safety practices are followed, there is still risk that bacteria can still grow. [iv] Treatment solutions reduce the amount of bacteria but do not kill all of the bacteria.  This may be because the bacteria can get stuck in cracks and crevices where the treatment solutions can't reach. [v]

Outbreaks [vi]:

Growing sprouts at home [vii]:  

supplies

glass canning jar

screw top ring

cheesecloth or fine meshed wire

1) In clean jar, place seeds in the bottom of the jar (use a separate jar for each different type). Cover the mouth of the jar with the cheesecloth and fasten the screw top ring.  The amount of seed you use depends on what type you are sprouting. Try 2 Tablespoons of seed to start. This will fill a large jar with most types of sprouts [viii]

2) Rinse seeds with cold water and drain

3) Fill jar with lukewarm water (twice amount of water to seeds). Soak for 12-24 hours

4) Drain and then thoroughly rinse with lukewarm water and completely drain.

5) Store the jar in a dark place at room temperature (68-72 F)

6) Lay jar on it's side to evenly distribute seeds

7) Rinse the seeds 2-4 times per day with water at room temperature until sprouts are at desired length (2-5 days). Always drain off all water to prevent spoilage.

Treating home grown sprout seeds[ix]:

1. Buy certified, pathogen-free seed (normal garden seeds are usually treated with fungicides which can cause harm to the body if eaten). Can be purchased at

health food stores, grocery stores and garden stores. 

 
2. Treat the seed by heating on the stove top for five minutes in a solution of 3% hydrogen peroxide preheated to 140°F (60°C). Solution should stay at this temperature throughout treatment.  Thermometer should be used to make sure temperature is maintained.  For small batches, seeds can be placed in a small mesh strainer and immersed in the heated solution of peroxide.  Swirl the strainer at one minute intervals to achieve uniform treatment. For larger volumes, stir the seed occasionally during the heating process to ensure uniform temperature during treatment. Always discard the peroxide solution after each seed batch as its effectiveness will rapidly decline.

3. Rinse the seed in running tap water for 1 minute and then place in a container with water to cover the seed plus one inch.  Skim off all floating seed, seed coat fragments, and other debris and dispose of them. This can be a tedious process but research has tied most contamination to these materials.

4. Sprout the seed in clean, sanitized containers, well away from areas of food preparation, pets, and high household traffic. To sanitize sprouting containers: Follow the directions on the bleach container (use plain, not scented laundry bleach) for sanitizing kitchen surfaces. Use 3⁄4 cup of bleach per gallon of water (3 tablespoons per quart) and soak the container for at least 5 minutes. Then rinse with clean water. [x]

*It is important to disinfect seeds before actually sprouting because contamination levels are lower, there is less debris present and seeds are less likely to be damaged than sprouts during treatment.  Also, the roots of sprouts may take up bacteria into the sprout tissue which makes the pathogens inaccessible to any sanitizer. [xi]

Storage:

Sprouts can be kept for 5-9 days if stored in a temperature of 32 F, 5 days at 36 F, and less than 2 days if stored at 41 F - 50 F. [xii] If freezing sprouts, blanch over steam for 3 minutes, then immediately put them in ice water. Drain and put sprouts in containers or bags and seal tightly. [xiii]

How to reduce risk of food-borne illness:

• Persons with reduced immune systems (very young, very old, pregnant, or ill) should NOT eat raw sprouts.
• Soak seeds in 2 TBS 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.
• Recommendation from the FDA is to cook sprouts thoroughly to at least 165 F. [xiv]
• Make sure that sprouts are refrigerated at 40 F or less
• Always rinse sprouts off before eating
• If purchasing sprouts, only buy high quality 
• Don't eat sprouts past their recommended shelf life
• Don't eat if appear slimy or discolored 

*Not all treatments have the same effect on different types of seeds because the surfaces of seeds are different and can affect how well treatments can reach pathogens on or in the seed.    So far, there is no treatment that will kill all bacteria on sprouted grains without altering the taste and quality of the sprouts. [xv]

*U.S. Food and Drug Administration (FDA) currently recommends that seeds be treated with 20,000 ppm Ca(Ocl)₂ (Calcium hypochlorite) pregermination and that sprouts and spent irrigation water samples be periodically tested for enteric pathogens. [xvi] In various studies, 20,000 ppm of bleach was recommended to eliminate as many pathogens as possible without effecting the germinating process.  However, this may be intended for commercial use and not necessarily for home grown sprouts.  

References:

[i] http://pubs.cas.psu.edu/freepubs/pdfs/uk073.pdf

[ii] http://www.foodsafety.gov/blog/sprouts.html

[iii] http://ucce.ucdavis.edu/files/datastore/234-412.pdf

[iv] http://pubs.cas.psu.edu/freepubs/pdfs/uk073.pdf

[v] http://www.fcs.uga.edu/ext/pubs/html/FDNS-E-33.html

[vi] http://www.cdc.gov/ncidod/EID/vol5no5/taormina.htm

[vii] http://learningstore.uwex.edu/assets/pdfs/A3385.PDF

[viii] http://www.eternalseed.ca/files/uploads/eternalseed-files/sproutingathome.pdf

[ix] http://learningstore.uwex.edu/assets/pdfs/A3385.PDF

[x] http://ucce.ucdavis.edu/files/datastore/234-412.pdf)

[xi] http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/FruitsVegetablesJuices/ucm078758.htm

[xii] http://postharvest.ucdavis.edu/pfvegetable/SproutsSeed

[xiii] (http://learningstore.uwex.edu/assets/pdfs/A3385.PDF)

[xiv] http://ucce.ucdavis.edu/files/datastore/234-412.pdf

[xv] http://www.cals.cornell.edu/cals/public/impact/food-safety.cfm

[xvi](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2957971/)