Bacterial community in home-stored sprouts

Microbial quality of sprouts is an important issue, affecting food safety and shelf life. The objective of the study was to assess bacterial population on sprouts (alfalfa and mung bean) on the day of purchase and throughout home refrigeration until the end of their shelf life. Sprouts were purchased in supermarkets and stored at home under refrigeration for up to 2 or 3 weeks (mung bean and alfalfa, respectively).