Comparison of Disinfection Methods for Controlling Microbial Contamination of Edible Sprouts: A Qualitative Systematic Review.

Sprouts, due to their high nutritional value and suitable environmental conditions during the germination process, are an ideal medium for the growth of pathogenic microorganisms. Primary sprout contamination usually occurs through seeds and post-harvest washing. Therefore, effective seed and sprout disinfection can be an essential requirement for the food safety of edible sprouts. In this systematic review, 146 studies published between 2010 and 2024 were evaluated, and the effectiveness of different chemical and non-chemical disinfection methods was investigated. In traditional chemical methods, which usually use sodium hypochlorite (NaOCl)/calcium hypochlorite (Ca (OCl)₂) and hydrogen peroxide, a reduction in microbial load was observed, but there are disadvantages, such as possible negative effects on seed viability and quality. There are concerns about chemical residues and their effectiveness against pathogens internalized or protected in biofilms is limited. However, chlorine dioxide has been introduced as a promising alternative, which has higher oxidation power, lower dependence on pH, and produces fewer carcinogenic byproducts. Non-chemical methods have also received much attention due to better preservation of seed quality and the absence of chemical residues. Physical and biological non-chemical methods are also effective in disinfection. However, the most effective strategy is the combination of several methods, called "Hurdle" technology. This multiple-stress approach overwhelms the repair mechanisms of the microorganism and leads to further microbial reduction, reduced side effects on the seed and sprout, and increased overall efficiency. On the other hand, the use of hurdle technology is the most promising approach of procuring the best possible safety at the same time as keeping the quality and germination of the end product.