Crisp sprouts obtained by germinating alfalfa seeds — popular in salads and sandwiches, and among the riskiest fresh foods per serving. The warm, humid sprouting environment that coaxes seeds to germinate also incubates any Salmonella or E. coli O157:H7 present into an outbreak, with no kill step before eating. Regulators advise the elderly, pregnant women and the immunocompromised to avoid raw sprouts entirely, and producers must validate seed disinfection treatments and test irrigation water. A delicate garnish with a heavyweight safety record.