Safety and sensory evaluation of microgreens

绿色植物是在出苗后7至20天内收获的非常年轻的植物。绿色植物是一种 优质、常年供应的特产作物迅速流行起来，用于餐馆和家庭 厨房。生长室有能力为他们提供可持续种植的新鲜收获的产品 全年以高密度种植，同时减少水、肥料和能源消耗。关于以下方面的指导方针 对于这种新兴的食品来说，绿叶蔬菜的食品安全是稀少的。初步研究表明， 绿叶蔬菜与芽菜有相似的微生物问题，在芽菜中，起源于种子的病原体 水或存在于生长室中的水会污染最终产品。不幸的是，许多人在家里 生产者在卫生和清洁方面没有足够的培训和专业知识来支持生长室， 增加了食源性疾病的可能性。因此，发展食品安全和卫生 项目是必不可少的。如果没有对微生物污染、卫生和食品安全协议的研究，风险 食源性疾病暴发可能会增加，导致销售额大幅下降，并危及未来 对于微型绿色产业来说。

Microgreens are very young plants harvested within 7 to 20 days of seedling emergence. Microgreens are a high quality, year-round supply, specialty crop quickly gaining popularity for use in restaurants and home kitchens. Growth chambers have the ability to provide them with fresh harvested products sustainably grown all year-round at high density while reducing water, fertilizers and energy consumption. Guidelines regarding food safety of microgreens is sparse for this emerging food product. Preliminary research has indicated that microgreens have similar microbial concerns to sprouts, in which pathogens that originated on seeds, in the water or present in the growth chamber can contaminate the final product. Unfortunately, many at-home producers do not have adequate training and expertise in sanitation and cleaning for the growth chamber, increasing the possibility of food borne illness. Therefore, the development of food safety and sanitation programs are essential. Without research on microbial contamination, sanitation and food safety protocols, risk of food borne illness outbreaks could increase resulting in drastic reduction in sales and a compromised future for the microgreen industry.