Salmonella Risk in Soaked Seeds: Pumpkin & Sunflower - What You Need to Know

Pumpkin and sunflower seeds can be eaten whole or sprouted --- where the seed casing opens and the root starts emerging. There are two ways to sprout seeds: dry and wet (or "soaked"). Soaked sprouted seeds carry the greatest risk of salmonella.

Salmonella Risk

• Eating any type of raw, uncooked seeds, whether soaked sprouted or dry sprouted, carries a risk of salmonella infection, according to "Medical News Today." Salmonella is a bacteria that can be found on food surfaces. This includes sprouted seeds.

Fecal Contamination

• Fecal matter present in the soil or in manure is a source of salmonella. It can contaminate any type of raw produce, including pumpkin and sunflower seeds. When raw produce is improperly washed and/or cooked prior to consumption, harmful bacteria such as salmonella remains on the surface and may be ingested.

Additional Risk

• Simply rinsing or soaking in water may not remove salmonella bacteria from seeds. Salmonella bacteria can also increase during the soaking process of sprouting, if the bacteria is already present on the surface of the seed.

Minimizing Risk

• Studies carried out in the UK by the Health Protection Agency (HPA), indicate salmonella contamination in sprouted seeds and nut kernels may be minimized, but not entirely eliminated. To minimize risk, the HPA recommends farmers and consumers follow safe growing, harvesting, processing and storage procedures.