Whether you live in Oregon or New Jersey, salmonella poses a very real risk on fresh foods. It only takes a little bit of the bacteria and the right conditions cause it to multiply rapidly. I eat sprouts regularly for their nutritive value; they're chock full of living enzymes, vitamins, minerals and chlorophyll and are very good for you. But I sprout mine at home. I bought a sprouting tray from Park Seed company (a gardening company, but you can purchase seed sprouting kits in many places) and a big bag of salad mix organic, non GMO sprouts from RawPeople.com. I'm a member of their health food co-op, which for a yearly membership fee gets me low prices on my health food by mail. One bag of seed mix lasts me almost the whole year. It's the easiest and best way I know to avoid things like salmonella outbreaks. I control how my sprouts are raised and when I harvest them. Because they're not sitting around in trucks or warehouses waiting to arrive in the grocery store, I think this cuts down on the bacteria risk.