Disinfection of sprouted seeds for food

Seed sprouting for food is an alternative processing method. Because of the optimal temperature and moisture regime during sprouting process seeds are very good environment for the growth and development of micro-organisms, what can influence microbiological impurity and safety of the final product. Micro-organisms cause not only changes in sprouted seeds sensory quality but also synthesis of toxic compounds, harmful for human health. That is why disinfecting materials with fungicide action are the subjects of research already for a many years. In 2007-2008 at the Lithuanian University of Agriculture was carried out research with the seeds of radish (Raphanus sativus L.) cv. ‘Warta’, alfalfa (Medicago sativa L.) cv. ‘Europa’ and amaranthus (Amaranthus cruentus L.) cv. ‘Geltonukai’. Amounts of mycotoxins T-2, aflatoxin, ochratoxin, deoxinivalenol and zearalenon were detected in raw (not sprouted) and sprouted not disinfected and disinfected seeds. H2O2 (6%) and 1% grapefruit seeds extract were used for seeds disinfection in experiment. Using the 1% concentration Citrosept the amount of micromycetes and yeast fungi reduced but the genera of micromycetes which have ability to synthesize mycotoxins compete with other moulds and make a move them their own place. Amounts of the most widely spread mycotoxins in various kinds of seeds differed. Zearalenon was predominated mycotoxin in raw alfalfa seeds, while aflatoxin was not detected. Not in all research samples disinfecting agents used for the mycotoxins disinfecting were effective. During sprouting process amounts of mycotoxins decreasedVytauto Didžiojo universitetasŽemės ūkio akademij