Understanding food safety on sprouts and microgreens: Contamination routes, outbreaks and challenges

Abstract

The consumption of micro-scale vegetables, such as sprouts and microgreens, has become popular in recent years. Due to their high nutritional content and rapid production, they are becoming increasingly present in the diet. However, cultivation conditions, such as high humidity and high nutritional content, favor the development of pathogens, such as Salmonella enterica, Escherichia coli and Listeria monocytogenes. Thus, the factors that contribute to microbial contamination, and decontamination strategies were investigated in this review. Although many of these treatments have demonstrated potential in reducing microbial contamination, challenges, particularly in managing viral contamination and determining the long-term effectiveness of current approaches, remain. A critical approach is to develop more effective safety protocols and support the role of sprouts and microgreens as valuable components of a healthy diet. This will foster consumer confidence and support the continued growth of these foods.