Microbial quality of alfalfa seeds and sprouts after a chlorine treatment and packaging modifications

Alfalfa seeds were treated with chlorine to determine the effect on microbi al populations during soaking, sprouting, and refrigerated storage in three packaging environments. Chlorine was effective in reducing microbial popul ations on the seeds, but numbers increased during sprouting. Chlorine treat ments had the most impact on yeast and molds during storage. Yeast and mold s were significantly higher in sprouts that were stored in vacuum packages and in sprouts from non-chlorine treated seeds stored in MAP. Yeast and mol d counts on all sprouts stored in perforated packaging did not significantl y increase during storage. A combination of chlorine treatment of the seeds and preforated packaging of sprouts may increase the shelf-life.