> "The fundamental problem is that the (commercial) sprouting
> process contains no 'kill step' that would eliminate pathogens without
> compromising a seed's germination potential," said the study from the
> State of Oregon Health Division and the Centers for Disease Control
> and Prevention. The authors of the study speculated that _Salmonella_
> organisms reside in seed crevices between the cotyledon and testa, an
> area that chemical treatments do not penetrate.
I don't believe this is an insurmountable problem. Seedlings can be
disinfected after sprouting without damaging the sprouts too much.
Another possibility is measured application of certain soil bacteria that
might antagonize food-poisoning bacteria. Some kinds of naturally occuring
bacteria colonize root surfaces and are pretty antagonistic to other
I don't have time to work on this myself, but would be glad to help with
experimental design and sources of organisms if someone wants to pursue it.
To Unsubscribe: Email firstname.lastname@example.org with the command
To Subscribe to Digest: Email email@example.com with the command
All messages to sanet-mg are archived at: