Research – Prevention and control of microbiological hazards in fresh fruits and vegetables –Part 3: Sprouts



Sprouts represent a unique food safety challenge because the proliferation of bacterial pathogens, if present, is enhanced due to the high humidity and the ideal sprouting temperature. For this reason, the Expert Committee identified foodborne bacterial pathogens of concern, including Shiga toxin-producing Escherichia coli(STEC), Salmonella spp., and Listeria monocytogenes and specifically focused on interventions against bacterial foodborne pathogens.

While the seed for sprouting may be contaminated with viral or parasitic pathogens, viruses and parasites do not increase in numbers during sprout production and few viral or parasitic disease outbreaks have been attributed to sprouts.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s