Sprouts, a low-calorie vegetable rich in nutrition, have been a popular ingredient in many meals in the USA. They are grown either at... Show moreSprouts, a low-calorie vegetable rich in nutrition, have been a popular ingredient in many meals in the USA. They are grown either at commercial sprout farms or at home and served raw or lightly cooked. However, sprouts are also known as a source of foodborne illness outbreaks. FDA Food Code identifies raw sprouts as a time/temperature control for safety food. However, little information is known about the growth profile of foodborne pathogens in sprouts stored at different temperatures. This study aimed at evaluating the proliferation of Salmonella in alfalfa sprouts during storage at 4, 10, and 25℃ under two different contamination routes: 1) sprouts that were inoculated with Salmonella after harvest and 2) sprouts that were grown from contaminated seeds. Alfalfa sprouts grown from uninoculated seeds and harvested after 5 days of sprouting were divided into 25-g portions. Each portion was inoculated with a cocktail of five Salmonella serovars at levels of 10^1, 10^3 or 10^5 CFU/g prior to storage at 4, 10, or 25℃. Alternatively, sprouts grown for five days from seeds spiked with 1% of seeds previously inoculated with the Salmonella cocktail were divided into 25-g portions and stored at 4, 10, or 25℃. At defined time points (Days 0, 2, 4, 7, 14, and 21), levels of Salmonella and background microflora in stored sprouts were determined by plate count. Alfalfa sprouts appeared fresh during the 21 days of storage at 4 or 10℃ but started to show signs of spoilage after 4 days of storage at 25℃. The total plate counts maintained at a level above 9 log CFU/g throughout 21 d of storage at 4 and 10℃ or during the first 7 d of storage at 25℃. Storing sprouts at 4 or 10℃ could inhibit the proliferation of Salmonella. After 21 d of storage, the Salmonella counts in inoculated sprouts decreased slightly, by 0.88 or 0.93 log units, respectively. For sprouts stored at 25℃, the Salmonella growth profile differed depending on the route of contamination and the level of Salmonella at the start of storage. In sprouts inoculated at levels of 1.41, 2.83, and 4.75 log CFU/g, the Salmonella counts increased to 6.62, 6.86, and 6.68 log units, respectively, during the first 4-7 days of storage. For alfalfa sprouts grown from contaminated seeds, the Salmonella counts remained at a level similar to that in the harvested sprouts (8.16 log CFU/g) during the first 7 d. Results from this study further the understanding of pathogen growth in sprouts and will aid in the development of guidelines for proper storage of sprouts. Show less
