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Int J Food Microbiol. 2019 Feb 2;290:76-85. doi: 10.1016/j.ijfoodmicro.2018.09.027. Epub 2018 Oct 5.

Microgreens-A review of food safety considerations along the farm to fork continuum.

Author information

1
University of Arkansas, Dept. of Food Science, 2650 Young Ave, Fayetteville, AR 72704, United States of America. Electronic address: gmriggio@uark.edu.
2
University of Delaware, College of Agriculture and Natural Resources, Newark, DE 19711, United States of America. Electronic address: qingwang@udel.edu.
3
University of Delaware, College of Agriculture and Natural Resources, Newark, DE 19711, United States of America. Electronic address: kniel@udel.edu.
4
University of Arkansas, Dept. of Food Science, 2650 Young Ave, Fayetteville, AR 72704, United States of America. Electronic address: keg005@uark.edu.

Abstract

The food safety implications of microgreens, an emerging salad crop, have been studied only minimally. The farm to fork continuum of microgreens and sprouts has some overlap in terms of production, physical characteristics, and consumption. This review describes the food safety risk of microgreens as compared to sprouts, potential control points for microgreen production, what is known to date about pathogen transfer in the microgreen production environment, and where microgreens differ from sprouts and their mature vegetable counterparts. The synthesis of published research to date may help to inform Good Agricultural Practices (GAPs) and Good Handling Practices (GHPs) for the emerging microgreen industry.

KEYWORDS:

Food safety; GAPs; Microgreens; Sprouts

[Indexed for MEDLINE]

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