The response of pathogenic bacteria to sprouted seeds

Background: There is a demand for fresh vegetables in each season. Sprouting seeds is easy in each part of the year, so it is not surprising that modern cooking uses them for many dishes. It has recently been published that the growth of plant pathogenic bacteria and some fungi is affected by sprouting seeds. In this study we investigated the impact of sprouted seeds on human pathogens. Methods: The investigated bacteria strains were: Pseudomonas aeruginosa, Staphylococcus aureus, MRSA, Proteus mirabilis, Klebsiella pneumoniae, Enterobacter sp., Escherichia coli, ETEC, EIEC, EHEC, Shigella flexneri, and Salmonel…