Sources, persistence, and current inactivation methods of foodborne pathogens in legumes

Legumes and legume-derived products are consumed in large quantities for their nutritional value as well as for their taste. Their sustainability and affordability are commendable, and legumes are a low-glycemic-index food that is high in protein and fibre while still being satiating. Legumes are commonly consumed as choice meals, particularly by vegetarians and vegans as a meat substitute, and they account for a significant portion of the dietary intake in many countries. The huge trend of vegan diets has prompted the industrial growth of legumes and pulses. The increased production within the shortest period to fulfil the expanding demand has put them at a higher risk of contamination with pathogenic microbes, rendering consumer safety uncertain. The objective of this review was to draw attention to the sources of microbiological contamination in legumes, the persistence of foodborne pathogens in legumes, and the existing techniques of foodborne pathogen inactivation. Water, surfaces, and human contact are all factors to consider, as is the risk linked with inadequate sanitation, poor equipment design, and improper handling. The foodborne pathogen, though seemingly unavoidable, can be minimized or inactivated using a variety of thermal and nonthermal procedures used prior to and after harvesting of legumes, as well as throughout the manufacturing and processing process.