A few months ago, I got on a Chinese food kick and went looking for bean sprouts, but the produce guy at Kroger said they quit offering them because of some type of food borne bacteria that was making people sick.
Can I safely grow bean sprouts myself?
I need some solid safety tips from someone who has successfully grown and consumed their own bean sprouts without poisoning themselves.

I do it all the time. Mung bean, alfalpha, clover, what have you.
Basic rules are rinse regularly, make sure they are well drained, keep airflow, and keep away light.
Here's a decent vid.


You don't need any special equipment, but I use this sprouter which lets me easily do a few different batches or kinds at ounce in a small space.
https://www.amazon.com/gp/product/B0015ZNN9Y

we grew all sorts of bean sprouts at home for decades with absolutely no bacterial issue of consequence. Its surprising how many different tastes are present in various sprouts.

I've heard some soak the beans in chlorinated water (prior to sprouting) to kill off bacteria, but not 100% on this.

Get these:

Masontops Bean Screen Plastic Mason Jar Sprouting Lids for Wide Mouth Mason Jars – Grow Bean Sprouts, Alfalfa, Salad Sprouts and More – 2 Pack https://www.amazon.com/dp/B078...cp_tai_NTg4Cb417BJHF

Put 2 Tbs mung beans into the mason jar, cover with water and let sit overnight. Drain the next day and then rinse and drain well at least twice a day. My wife just leaves them next to the sink.
Then 4 to 5 days later remove, rinse, and let dry on a tea towel. Shake off the seed hulls and wrap in a separate tea towel and put in the fridge crisper drawer. Eat within 2 - 3 days. We have untreated well water and have not had any issues. We cycle two jars so we always have some on hand. Asian grocery stores have the best prices for mung beans.

That’s what I needed, a little first hand knowledge. I think I’ll try my hand at growing some sprouts. Thanks guys