Ninety-four
percent samples were tested, and it was positive for the presence of
Salmonella spp. and some samples had Coliform counts as high as
5.90 log10CFU/g, while Escherichia coli counts as high as 5.50
log10CFU/g. The poor microbiological quality of most of the tested
sprouts was attributed to unhygienic sprout production and
retailing practices (Gabriel et al., 2007). V.H. Tournas conducted
a survey of fresh and minimally processed vegetables, and sprouts
in the Washington DC area.