Experts have identified and evaluated ways to reduce foodborne illness associated with sprouts.

They reviewed studies as well as guidelines from authorities and industry associations with findings published by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO).

In 2019, the Codex Alimentarius Commission approved new work to develop guidelines on Shiga toxin-producing E. coli (STEC) in leafy vegetables and sprouts.

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