The purpose of this study was to determine the efficacy of spray application of chlorinated water before harvest on the population of Salmonella enterica Typhimurium and Escherichia coli O157:H7 on radish microgreens. The transfer of abiotic surrogate to radish microgreens was also evaluated to track possible pathogen contamination spread by inoculating seed and growth media. During growth, microgreens inoculated with strains of pathogens were sprayed with chlorinated water at three different concentrations (0.50, 1.00, and 2.00 ± 0.05 ppm free chlorine). Spray application of chlorinated water was performed on microgreens once (day 9), twice (day 8 and 9), three (day 7, 8, and 9), and four times (day 6, 7, 8, and 9). Microgreens were harvested 12 hr after the last application of chlorinated water. Salmonella and E. coli O157:H7

Demand for healthy and organic foods have been enourmously increasing. Microgreens are small-sized various vegetables, cereal and plant seeds harvested after the formation of the first true real leaves on germinated plants. Microgreens attract consumers attention with via their vibrant bright color, fragile structure and positive effects on health, especially with high amounts of bioactive components. Industrial and household production of microgreens have been increasing as a new gourmet culinary ingredient. The short shelf life and fast degradation of the microgreens requires the application of different procedures in the optimization of storage methods and conditions after the harvest. Food safety risks associated with the consumption of microgreens differ from mature vegetables due to growth conditions. In this review; The nutritional content, health benefits, growing conditions, storage methods, contamination risks and safety of microgreens, which are important for producers, consumers and researchers, have been comprehensively reviewed in the light of current research.