A majority of the seed sprout-related outbreaks have been associated with Escherichia coli O157:H7 and Salmonella spp. Therefore, it is necessary to find an effective method to inactivate these microorganisms on the seeds before sprouting. When treatment with hot water at 85 degrees C for 40 sec followed by dipping in cold water for 30 sec and soaking into chlorine water (2000 ppm) for 2 h was performed, no viable pathogens were found in the enrichment medium and during the sprouting process. The germination yield of the seed was not affected significantly (p > 0.05). Therefore, these treatments could be useful for the decontamination method of mung bean seeds intended for sprout production.
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