THERE IS AN INCREASE IN CONSUMPTION OF SPROUTED SEEDS DUE TO HEALTH BENEFITS. HOWEVER, SPROUTS ARE CATEGORIZED AS HIGH-RISK FOOD FOR CAUSING FOODBORNE OUTBREAKS. THE MAJORITY OF OUTBREAKS WERE ATTRIBUTED TO ALFALFA SPROUTS, MUNG BEAN, AND CLOVER. SALMONELLA WAS THE MOST COMMON PATHOGEN OF CONCERN. BASED ON EPIDEMIOLOGICAL EVIDENCE AND QUANTITATIVE RISK ASSESSMENTS, SEEDS USED FOR SPROUTING HAVE BEEN IDENTIFIED AS THE PRIMARY SOURCE OF THE PATHOGENS IN MOST OUTBREAKS. THE SEED DISINFECTION PRIOR TO SPROUTING AND ANTIMICROBIAL HURDLES TO PREVENT PATHOGEN OUTGROWTH DURING GERMINATION ARE CRITICAL TO PREVENT SPROUT ASSOCIATED FOODBORNE ILLNESS. HOWEVER, CURRENTLY EMPLOYED SEED DISINFECTION TECHNIQUES ARE INEFFECTIVE IN ELIMINATING PATHOGENS FROM SPROUTS. FURTHERMORE, MOST APPROACHES HAVE LIMITED APPLICATION DURING SPROUTING DUE TO THEIR NEGATIVE IMPACT ON GERMINATION, SPROUT YIELD AND KEEPING QUALITY. THEREFORE, THE SPROUT INDUSTRY HAS BEEN SEARCHING FOR NOVEL ANTIMICROBIAL INTERVENTIONSTO MITIGATE FOOD SAFETY RISKS ASSOCIATED WITH SPROUTS. IN THIS REGARD, ESSENTIAL OILS SUCH AS OREGANO AND CINNAMON ARE WELL-KNOWN FOR THEIR ANTIMICROBIAL PROPERTIES. IN SPITE OF THEIR KNOWN ANTIMICROBIAL PROPERTIES, ESSENTIAL OILS ARE NOT WIDELY APPLIED DUE TO THEIR LIPOPHILIC AND AROMATIC NATURE. USE OF THESE NATURAL ANTIMICROBIAL NANOEMULSIONS WILL NOT ONLY REDUCE PATHOGEN LOAD ON SEEDS BUT ALSO PREVENT BACTERIAL GROWTH AND CONTAMINATION THAT CAN OCCUR DURING PRODUCTION (GERMINATION AND GROWTH), HARVEST AND POSTHARVEST STORAGE. HENCE, THIS STUDY WILL EVALUATE THE EFFECT OF OREGANO AND CINNAMON OIL NANOEMULSIONS AS A SAFE AND EFFECTIVE ANTIMICROBIAL HURDLE TO ENHANCE THE MICROBIAL SAFETY OF SPROUTS.