The Food Standards Agency (FSA) has reminded people of the significance of hygienic practice when cooking with bean sprouts, after an investigation suggested that a spate of salmonella infections were connected to the pulse.

Currently, the investigation remains questionable, as the definite source of the outbreak has not been determined, but a total of 72 cases of the disease have been confirmed throughout England and Scotland.

Bean sprouts should not be eaten by young children or the elderly, advises the FSA, which has also offered several pieces of cooking advice.

Prior to cooking, it has been recommended that raw beans should be refrigerated and rinsed carefully, whereas brown sprouts or those with a strong odour should be avoided.

When cooking, the FSA have advised individuals to cook bean sprouts thoroughly until they are "steaming hot", while any additional large bean sprouts should be left to simmer for a few minutes.

Dr Joe Kearney, director of the Health Protection Agency in the East of England, said: "It is important for anyone with symptoms to maintain their fluid levels and take the utmost care with hand-washing and hygiene generally."