Survival and growth of foodborne pathogens in mung bean sprouts irrigated with contaminated water

Introduction: new healthy lifestyle trends led to increased consumption of ready-to-eat vegetable products, such as leafy greens and sprouts. Listeria monocytogenes, Salmonella spp., and Escherichia coli are microorganisms that have been associated without breaks caused by the consumption of contaminated produce. Once in contact with plant issue, microorganisms can adhere and persist on plant issues for long periods. The initial level of microorganisms can significantly influence their survival, spread, and persistence within plant issues. Objective: this study aimed to assess the risk associated with using irrigation water contaminated with L. monocytogenes, Salmonella enterica, and Escherichia coli in sprout production.