Can I eat bean sprout while pregnant?

The FDA and CDC categorize raw sprouts as high-risk foods for pregnant women due to the high probability of bacterial contamination. Mung bean, alfalfa, clover, and radish sprouts require warm, humid conditions to grow, which are the exact conditions where Salmonella, Listeria, and E. coli thrive. Because bacteria can be trapped inside the seeds before sprouting begins, surface washing is ineffective at removing pathogens. For pregnant individuals, these infections pose significant risks, including miscarriage, stillbirth, and preterm labor. Guidelines specify that sprouts are only safe for consumption when cooked thoroughly to an internal temperature that kills bacteria. This typically involves stir-frying, sautéing, or boiling until the sprouts are steaming hot throughout. When eating at restaurants, health authorities recommend specifically requesting that raw sprouts be excluded from sandwiches, wraps, and salads to prevent accidental exposure to foodborne illness.