This study evaluated the efficacy of acid and heat treatments for eliminating Salmonella enterica in sprouts grown from inoculated seeds. Salmonella was detected at 7.6 and 6.9 log cfu/g, respectively, in alfalfa and mung bean sprouts after germination. Immersing the alfalfa and mung bean sprouts, respectively, for 24 and 48 h in 2% acetic acid eliminated Salmonella (<1 cell/25 g). In 5% acetic acid, the elimination of Salmonellain alfalfa and mung bean sprouts was achieved after 4 and 16 h, respectively. However, similar treatments by citric acid were ineffective. Dipping alfalfa sprouts in hot water at 70, 80, 90 and 100C, respectively, for 10, 5, 3 and 3 s eliminated Salmonella. For mung bean sprouts, the elimination was observed at 70 or 80C for 20 s, 90C for 10 s, or 100C for 5 s. This study demonstrated that acetic acid and hot water treatments can be effective in inactivating Salmonella for sprout safety.