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Microbial hazards associated with bean sprouting

W H Andrews, P B Mislivec, C R Wilson

    Journal - Association of Official Analytical Chemists
    |March 1, 1982
    PubMed
    Summary
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    Sprouting mung beans and alfalfa seeds significantly increased harmful bacteria like Salmonella. While yeast and mold counts remained stable, toxic mold species increased, posing potential health risks despite the absence of aflatoxin.

    Area of Science:

    • Food microbiology
    • Microbial safety in sprouts
    • Seed germination and microbial ecology

    Background:

    • Sprouts are increasingly popular but can pose food safety risks.
    • Understanding microbial dynamics during sprouting is crucial for consumer safety.
    • Commercial sprouting kits may influence microbial growth patterns.

    Purpose of the Study:

    • To investigate microbial changes in mung beans and alfalfa seeds during germination in commercial sprouting kits.
    • To quantify the levels of total aerobic bacteria, yeasts, molds, and specific pathogens like Salmonella.
    • To assess the prevalence of toxic mold species in sprouts.

    Main Methods:

    • Enumeration of microorganisms using aerobic plate count (APC) and total yeast and mold counts.

    Related Experiment Videos

  • Artificial inoculation with Salmonella species and quantification via most probable number (MPN) method.
  • Microbial analysis of mung beans and alfalfa seeds pre- and post-germination.

    • Main Results:

    • Significant increases in aerobic plate counts (APCs) and Salmonella (MPN) were observed after germination.
    • Counts of yeasts and molds did not significantly increase, but toxic species (Aspergillus flavus, Alternaria, Penicillium cyclopium) proliferated.
    • Aflatoxin was not detected in analyzed sprout samples, despite the presence of toxic molds.

    Conclusions:

    • Germination in commercial kits can amplify pathogenic bacteria and toxic molds in sprouts.
    • The absence of aflatoxin does not guarantee the safety of sprouts with increased toxic mold presence.
    • Further research is needed to mitigate microbial risks associated with sprout consumption.