The seeds used for sprouting is sanitized by immersing briefly in hot water prior to sprouting.
This process has a great impact on disinfecting the seeds from mold and bacteria, or other microorganisms that may contribute to possible rotting during cultivation.
At the same time, it improves the color of the bean sprouts (after production) and the number of viable cells, and is a good HACCP strategy against bacteria that may cause food poisoning.

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