THE MICROBIOLOGY OF VEGETABLE SPROUTS DURING COMMERCIAL PRODUCTION

Abstract

Repeated surveys of a factory producing vegetable sprouts showed that these foods commonly yielded aerobic plate counts of 10 8 /g and coliform counts of 10 7 /g. Most of the microbial growth occurred during the first two days of the germination process. Mung beans germinated in the laboratory in sterilized containers yielded comparable counts indicating that growth of the bean microflora rather than insanitary conditions was responsible. Populations were reduced to a limited extent with germicidal rinses. None of the samples yielded high counts of Bacillus cereus or Staphylococcus aureus and all were negative for salmonellae.