How can sprouts be healthy and so very dangerous at the same time.

I'm not a scientist. I don't keep track of every food outbreak ever reported. But it sure seems to me like for the last umpteen years sprouts of some sort - alfalfa, bean, etc. end up being the culprit in more than their fair share of food poisoning outbreaks.

I love sprouts, but for years have always thought twice before eating them. I don't know, maybe it's because they're so small and have so many surfaces, or it's easier to wash a carrot or an apple or whatever.

UPDATE

Or maybe not.

Then again. Maybe.