Consumption of vegetable sprouts is popular worldwide due to their nutritional value. However, several outbreaks of
food borne diseases associated with sprouts have resulted in a decrease in sprout consumption in some countries. One of the main causes of food-borne diseases is contamination by enteric pathogens such as Escherichia coli.

We used plant based bioactives to decrease bacterial adhesion and therefore contamination using a sprouted legume (alfalfa) model.