Survey of microbiological contamination of edible clover, mung bean and wheat sprouts in Tehran, Iran

Fresh vegetables have a important role in human nutrition and health. Sprouts are an important class of vegetables with high levels of C, B and E vitamins. Considering that the sprouts are consumed cold, the consumption of contaminated ones could cause food poisoning. Sprouts provide a good environment for The survival and proliferation of microbes. Numerous epidemic outbreaks in different countries, increasing consumption of sprouts in Iran, The importance of food safety are important reasons for studying microbiological contamination of sprouts. This study was performed on 27 mung beans, clover and wheat sprouts. After preparing first dilution, serial dilutions were prepared and surface plating was done on ECC chromagar, plate count agar and sabouraud dextrose agar containing chloramphenicol plates. The Highest and the lowest levels of total count was observed in clover and wheat respectively. 4 samples were contaminated with E.coli and 6 samples had mycelial mold contamination. Contamination with Salmonella or E.coli O157:H7 was not detected. It seems that the use of different techniques disinfection solutions at home and radiation techniques at farms, can have an important role in reducing the contamination of sprouts.