Eating raw bean sprouts in the salad seems like a healthy choice, but the heat and moisture of cultivation favor the multiplication of microorganisms: Singapore Food Agency recommends that vulnerable people prefer cooked shoots.

Original: Comer brotos de feijão crus na salada parece uma escolha saudável, mas o calor e a umidade do cultivo favorecem a multiplicação de microrganismos: a Agência de Alimentos de Singapura recomenda que pessoas vulneráveis prefiram brotos cozidos.

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Consuming raw bean sprouts involves biological risks due to cultivation heat, leading authorities to recommend cooking. The post Eating raw bean sprouts in salad seems like a healthy choice, but the heat and humidity of cultivation favor microorganism multiplication: Singapore Food Agency recommends vulnerable people prefer cooked sprouts. appeared…

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