Gert Lindemann, the agriculture minister in the northern state of Lower Saxony, said in Hanover that Germans should not eat sprouts until further notice, with definitive test results available Monday. Mr. Lindemann said that the authorities could not yet rule out other possible sources for the outbreak and urged Germans to continue avoiding tomatoes, cucumbers and lettuce. The suggestion that sprouts may be the cause of the outbreak, one of the most catastrophic food-borne illnesses in years, was met with caution by public health experts.
The German authorities had acted prematurely once before in their investigation, blaming cucumbers grown in Spain for the outbreak after preliminary tests showed that they might have contained toxic E. coli bacteria. Further tests showed that the Spanish cucumbers did not contain the strain making people sick, and investigators then backtracked. That episode infuriated Spanish farmers who lost tens of millions of dollars in sales and were forced to abandon ripe vegetables to rot in the fields, as demand collapsed.
Mr. Lindemann said that locally grown bean sprouts were the “most convincing” cause, and that the farm that grew them in the Uelzen area had been shut down. But he said 18 sprout mixtures were under suspicion, including sprouts of beans, broccoli, peas, chickpeas, garlic, lentils, mung beans and radishes. The sprouts are often used in mixed salads. The suspect farm’s produce — including herbs, fruits, flowers and potatoes — was impounded. At least one of the farm’s employees was also infected with the E. coli bacteria, Mr. Lindemann said. Some experts in food-borne illnesses expressed surprise at Mr. Lindemann’s announcement, not because sprouts were an unlikely source of the deadly bacteria but for the opposite reason: sprouts have long been associated with food-borne illness and are a food most commonly suspected in this sort of outbreak. As such, the experts said, sprouts should have been among the first foods scrutinized by investigators.
