Microbial safety and shelf‐life dynamics of sprouted wheat: technological interventions and quality management

Sprouted wheat is valued for its enhanced nutritional profile; however, the high moisture and moderate temperatures required for germination can promote foodborne pathogens, including Salmonella , Escherichia coli O157 and Listeria monocytogenes , as well as toxigenic fungi such as Aspergillus and Fusarium . Concurrently, germination activates endogenous hydrolytic enzymes, particularly α ‐amylase and proteases, which modify starch and protein structures and can contribute to quality deterioration and reduced shelf life. This review synthesizes current evidence on microbial hazards, enzymatic cascades and preservation strategies throughout the sprouted wheat processing chain. Particular attention is given to pathogen internalization and viable but non‐culturable (VBNC) states, which can compromise the effectiveness of conventional surface decontamination. Chlorine treatments have been reported to achieve reductions of 0.5–6.9 log colony‐forming units (CFU) g −1 , organic acids 2.4–3.0 log CFU g −1 and UV‐C and cold plasma approximately 3–5 log CFU g −1 , whereas biological agents such as phages and endolysins offer more targeted microbial control. Evidence further indicates that multi‐hurdle strategies combining mild organic acid tempering, low‐temperature drying and modified atmosphere packaging can provide more consistent microbial control and shelf‐life extension than individual interventions. An integrated framework that simultaneously manages enzymatic activity, moisture, temperature, and microbial contamination is therefore critical for improving the safety and stability of sprouted wheat products. Key research gaps include standardized approaches for VBNC detection, long‐term storage stability data, regulatory considerations for nanotechnology‐based packaging, and scalable and cost‐effective preservation technologies. Addressing these challenges could facilitate the safe and sustainable commercialization of sprouted wheat products.