Over the past decade, microgreens have been recalled several times in the united states and canada because they may have been contaminated with harmful bacteria

The Department of Agriculture National Institute of Food and Agriculture awarded the University of Connecticut $300,000 on May 1, 2026, under the Agriculture and Food Research Initiative (AFRI, CFDA 10.310) to improve microgreens food safety through integrated research and extension.

The recipient will conduct on-farm research with microgreens growers in Connecticut and West Virginia to assess current growing, harvesting, and handling practices and test for harmful bacterial contamination. Based on findings, the team will develop science-based best-practice guidelines aligned with federal food safety requirements. The project includes developing a natural, plant-based antimicrobial treatment applied before and after harvest using specialized spraying equipment to reduce bacterial presence on microgreens. The recipient will deliver in-person and online training, workshops, and educational materials to growers in both states to build understanding of food safety risks and support adoption of safer practices.

West Virginia University Research Corporation is a sub-recipient under a sub-award issued July 22, 2026, and will contribute to the project theme "Be proactive, not reactive: Enhancing microbial safety for small microgreens growers through integrated research and extension."

The award is classified as a Project Grant, with a period of performance from May 1, 2026, through April 30, 2028. Work is performed at the University of Connecticut's Storrs, Connecticut location.

Because microgreens is a specialty crop that has not been well studied, these recalls highlight the need for better, science-based approachesto reduce food safety risks as the production and consumption of microgreens continue to grow. In this project, we aim to improve the safety of microgreens by combining research with hands-on education for growers. First, we will work with microgreens farmers in connecticut and west virginia to understand how they currently grow, harvest, and handle their crops, and we will test for the presence of common harmful bacteria. Based on this information, we will create easy-to-follow best-practice guidelines that align with federal food safety rules. Second, we will develop a natural, plant-based antimicrobial treatment and apply IT before and after harvest using specialized spraying equipment to help reduce harmful bacteria on microgreens. Third, we will provide in-person and online training, workshops, and educational materials to help microgreens growers in connecticut and west virginia better understand food safety risks and adopt safer practices. By bringing together researchers, extension educators, and growers, this project will support the use of safe practices and new technologies. In the long term, IT can help reduce foodborne illness, protect public health, increase consumer trust, sustain farm operations, and strengthen food security.