The HP enhances the effectiveness of disinfectant agents to inactivate natural microbial populations in mung bean sprouts and, possibly, pathogens if any. The pressurisation at 250 MPa of mung bean seeds treated with hypochlorite (18000 ppm) or carvacrol (1500 ppm) led to a significant inactivation of all natural microbial populations (>5 log units) in sprouts. Although the combination of disinfectant agents and HP treatment that conducted to the largest microbial inactivation brought about a significant reduction in germination ratio, these germination percentages were high enough (80% and 60% for hypochlorite + HP and carvacrol + HP, respectively) to be feasible for sprout industrial production. These combined treatments can be considered a preservative goal for mung bean sprout development.