Abstract
Sprouts are the germinated seeds of herbaceous plants, rich sources of health-promoting bioactive compounds, vitamins, and minerals compared to the adult edible plant parts. Sprouts are gaining popularity among consumers. However, numerous foodborne outbreaks associated with the consumption of sprouts are a matter of concern. Therefore, various decontamination techniques have been exploited to control or eliminate the pathogens responsible for sprouting contamination. However, based on consumer preference, the related industries are always trying to approach the technology with the least effect on the germination or sprouting properties while keeping in mind the safety and quality of products as well. Moreover, technologies are also selected based on the minimal effect on nutritional and sensory properties and extend shelf life sprouts. In this review, the nutritional properties, pathogenic prevalence among sprouts as well as some of the newly introduced techniques for their decontamination besides the associated challenges and perspectives were addressed.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
