Safety and sensory evaluation of microgreens

微型蔬菜是非常年轻的植物，在幼苗出苗后7到20天内收获。微型蔬菜是一种

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.