Food Research Institute

Kilibarda, N.
Microgreens in modern gastronomy: balancing nutritional value and microbiological risks
Journal of Food and Nutrition Research, 65, 2026, No. 2, s. 108-125

Nataša Kilibarda, Singidunum University, Danijelova 32, 11010 Belgrade, Serbia. E-mail: nkilibarda@singidunum.ac.rs

Review article
Received 9 February 2026; 1st revised 17 March 2026; accepted 16 April 2026; published online 22 May 2026

DOI: https://doi.org/10.64122/NLTD8367

Summary: The integration of microgreens into modern gastronomy reflects a shift from decorative garnishes towards ingredients valued for nutritional density and sensory appeal. Marketed as “superfoods” and consumed raw as ready-to-eat products, their adoption has generated a critical paradox: while perceived as inherently safe, microgreens exhibit biological characteristics that predispose them to latent microbiological risks. This review examines the gap between health benefits and safety challenges in microgreen production and consumption. Analysis of the supply chain, from seed to fork, emphasises seed contamination, systemic pathogen internalisation, and the absence of a thermal inactivation step. Crucially, evidence indicates that standard post-harvest interventions, such as washing, are largely ineffective due to pathogen protection within plant tissues. Furthermore, the review addresses current regulatory gaps, arguing that existing classifications fail to distinguish the unique risk profile of microgreens from both sprouts and mature greens. Consequently, safe integration requires species-specific risk assessment, verified seed quality, and reinforced hygiene practices across production and food service settings.

Keywords: microgreens; functional foods; food safety; microbiological risk; ready-to-eat foods; gastronomy

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