What is the primary concern regarding the consumption of alfalfa sprouts for high-risk groups?

The primary concern regarding the consumption of alfalfa sprouts for high-risk groups is potential for bacterial contamination. Alfalfa sprouts, like many fresh produce items, can be susceptible to contamination by harmful bacteria such as Salmonella and E. coli. These bacteria can thrive in the warm, humid conditions required for sprouting, making it crucial for high-risk populations—such as the elderly, pregnant women, infants, and individuals with weakened immune systems—to be particularly cautious. These individuals are more likely to experience severe illnesses as a result of such infections, making food safety practices essential in preventing potential outbreaks.

While other options, such as excessive calories, high sugar content, or lack of nutrients, might be valid concerns in different dietary contexts, they do not present the same level of immediate risk associated with foodborne illness as bacterial contamination does. This makes potential bacterial contamination the primary concern specifically for high-risk groups consuming alfalfa sprouts.