{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,24]],"date-time":"2026-04-24T04:38:45Z","timestamp":1777005525799,"version":"3.51.4"},"reference-count":86,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2025,9,13]],"date-time":"2025-09-13T00:00:00Z","timestamp":1757721600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Grain processing requires sustainable and innovative alternatives. Germination, which enhances the nutritional value of grains, can also increase the microbial load, posing a challenge to food safety. In quinoa, a superfood with an exceptional nutritional profile, germination could maximize its benefits if proper methods are applied to ensure safety. The effects of different disinfection methods on mesophilic aerobic bacteria, enterobacteria, and the germination capacity of two Peruvian quinoa varieties (Rosada de Huancayo (RH) and Pasankalla (PK)) were evaluated for germinated flour production. Seven treatments were applied: four with chemical agents (200 ppm sodium hypochlorite, 4% acetic acid, 8% H2O2, and 70% alcohol) and three combined methods (sodium hypochlorite with ultrasound (35 kHz, 15 or 30 min), and hot water (50 \u00b0C) with H2O2 (2%) and acetic acid (0.1%)). All treatments significantly reduced mesophilic aerobic bacteria (1.29\u20134.08 log CFU\/g), except alcohol (PK, RH) and sodium hypochlorite (PK). Reductions in enterobacteria (p &lt; 0.05) ranged from 1.78 to 3.55 log CFU\/g in RH; in PK, only the hot water + 2 chemical agents or 8% H2O2 treatments achieved significant reductions. The most effective treatment was hot water with H2O2 and acetic acid, which reduced bacteria and improved germination.<\/jats:p>","DOI":"10.3390\/foods14183196","type":"journal-article","created":{"date-parts":[[2025,9,15]],"date-time":"2025-09-15T09:43:41Z","timestamp":1757929421000},"page":"3196","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Effect of Different Disinfection Procedures on the Microbiological Quality and Germination Efficacy of Sprouted Quinoa (Chenopodium quinoa) Flour"],"prefix":"10.3390","volume":"14","author":[{"given":"Silvia Melissa","family":"Garc\u00eda-Torres","sequence":"first","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"},{"name":"Departamento de Tecnolog\u00eda de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s\/n Lima 12, Lima 15024, Peru"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4918-3704","authenticated-orcid":false,"given":"Jos\u00e9 Ant\u00f3nio","family":"Teixeira","sequence":"additional","affiliation":[{"name":"Center of Biological Engineering, School of Engineering, University of Minho, Gualtar Campus, 4704-553 Braga, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6834-7121","authenticated-orcid":false,"given":"Christian R.","family":"Encina-Zelada","sequence":"additional","affiliation":[{"name":"Departamento de Tecnolog\u00eda de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s\/n Lima 12, Lima 15024, Peru"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0495-3955","authenticated-orcid":false,"given":"Cristina L. M.","family":"Silva","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7883-2446","authenticated-orcid":false,"given":"Ana Maria","family":"Gomes","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,9,13]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"170","DOI":"10.1016\/j.tifs.2018.03.016","article-title":"Nutritional Constituents of Pseudo Cereals and Their Potential Use in Food Systems: A Review","volume":"75","author":"Mir","year":"2018","journal-title":"Trends Food Sci. 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