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Effects of Typical Antimicrobials on Growth Performance, Morphology and Antimicrobial Residues of Mung Bean Sprouts
Jing Cao1, Yajie Wang1, Guanzhao Wang1
1Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China.
Abstract:
Antimicrobials may be used to inhibit the growth of micro-organisms in the cultivation of mung bean sprouts, but the effects on mung bean sprouts are unclear. In the present study, the growth performance, morphology, antimicrobial effect and antimicrobial residues of mung bean sprouts cultivated in typical antimicrobial solutions were investigated. A screening of antimicrobial residues in thick-bud and rootless mung bean sprouts from local markets showed that the positive ratios of chloramphenicol, enrofloxacin, and furazolidone were 2.78%, 22.22%, and 13.89%, respectively. The cultivating experiment indicated that the production of mung bean sprouts in antimicrobial groups was significantly reduced over 96 h (p < 0.05). The bud and root length of mung bean sprouts in enrofloxacin, olaquindox, doxycycline and furazolidone groups were significantly shortened (p < 0.05), which cultivated thick-bud and rootless mung bean sprouts similar to the 6-benzyl-adenine group. Furthermore, linear regression analysis showed average optical density of 450 nm in circulating water and average production had no obvious correlation in mung bean sprouts (p > 0.05). Antimicrobial residues were found in both mung bean sprouts and circulating water. These novel findings reveal that the antimicrobials could cultivate thick-bud and rootless mung bean sprouts due to their toxicity. This study also proposed a new question regarding the abuse of antimicrobials in fast-growing vegetables, which could be a potential food safety issue.
Insights
Antimicrobials used in mung bean sprout cultivation reduce growth and shorten sprouts, creating thick-bud, rootless vegetables. Residues found in sprouts and water indicate a potential food safety concern from antimicrobial abuse.
Area of Science:
- Agricultural Science
- Food Science
- Environmental Science
Background:
- Antimicrobials are used in mung bean sprout cultivation, but their impact on sprout development is not well understood.
- Concerns exist regarding the potential for antimicrobial residues in food products.
Purpose of the Study:
- To investigate the effects of common antimicrobial solutions on mung bean sprout growth, morphology, and antimicrobial residues.
- To assess the food safety implications of antimicrobial use in sprout cultivation.
Main Methods:
- Screening of market-bought mung bean sprouts for residues of chloramphenicol, enrofloxacin, and furazolidone.
- Cultivating mung bean sprouts in various antimicrobial solutions and measuring growth parameters (production, bud/root length).
- Analyzing antimicrobial residues in sprouts and circulating water using optical density measurements and regression analysis.
Main Results:
- Significant reduction in mung bean sprout production and significant shortening of bud and root length in sprouts treated with enrofloxacin, olaquindox, doxycycline, and furazolidone.
- Market samples showed positive residue rates for chloramphenicol (2.78%), enrofloxacin (22.22%), and furazolidone (13.89%).
- Antimicrobial residues were detected in both sprouts and circulating water, with no significant correlation between water turbidity and sprout production.
Conclusions:
- Antimicrobials, due to their toxicity, can induce thick-bud and rootless mung bean sprout morphology.
- The presence of antimicrobial residues in sprouts and water highlights a potential food safety issue related to antimicrobial abuse in fast-growing vegetable production.
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