Food Safety

There are several types of harmful bacteria that have been associated with sprouts, microgreens, and leafy greens in general - specifically e-coli, salmonella and listeria. Although rare, food borne outbreaks do occur and can almost always be traced back to careless or negligent growing and/or handling procedures.

To minimize the risk of contamination I follow strict manufacturing protocols; I heat sterilized the growing medium, I sanitized trays and equipment as well as at-risk seed varieties with food grade hydrogen peroxide, and I harvest, wash and package the greens in a clean environment wearing a mask and gloves.
No other chemicals are used in the manufacturing process.

The harvested greens have been rinsed but should be washed again prior to consumption.