Most ginseng growers harvest and store their own seed for their subsequent plantings. During the process, ginseng seed can be contaminated with pathogens that can rot the seed in storage and/or transmit pathogens to the new garden. It is important to consider all the sources of contamination of the seed and to mitigate these issues as much as possible. There are minimal seed treatments registered for use on ginseng, and seed treatments work best to protect the seed from contamination, not to cure seed that is already infected by a pathogen. Practices that do not include these mitigation measures may work fine for several years, but could lead to a major issue in one year if a major pathogen is accidentally introduced to the seed lot.
Overall, it is important to consider every process, container, and piece of equipment that can result in contamination of the berries or seeds with pathogens and to clean or sanitize materials ahead of each use.
All sanitizers used in agriculture (including specific brands of bleach) must be registered for use in farming before they can be used as a sanitizer. Check the PMRA label search (https://pr-rp.hc-sc.gc.ca/ls-re/index-eng.php) before using any product for sanitizing tools, containers, or equipment. You can search for a specific product, the word “sanitizer”, or “sodium hypochlorite” (for bleach products). As a good starting point, a list of disinfectants and sanitizers registered for use in greenhouse vegetables is available here (https://ongreenhousevegetables.ca/2025/07/09/disinfectants-cleaning-agents-spreadsheet-version-2/). This list also provides more information on what types of surfaces the products can be used on, and what types of pathogens they control. Not all these products can be used outside of greenhouses, so consult the label to ensure any product can be used for this purpose. Follow all precautions on the label. Most products require the sanitizer to be washed off the surfaces with potable water before any contact with food products.
Note: For bleach, it is best to dilute the product to a 1% solution for controlling pathogens on surfaces. Different brands of bleach may have different initial concentrations of sodium hypochlorite. The concentration should be listed on the product label. To make the dilute solution, here is an example: You purchased a bleach that is 10% sodium hypochlorite, and you want to make 10 L of 1% bleach solution. Mix 1 L of bleach concentrate with 9 L of water. Once bleach is diluted, use it within 24 hours. Also, organic debris will deactivate bleach, so do not reuse the same bleach repeatedly. Submerge containers or tools in the dilute solution for several minutes (or more for dirtier containers) and then rinse off with potable water.
It is nearly impossible to properly sanitize wooden materials due to all the pore spaces in the material. Avoid reusing wooden containers during harvest and storage, if possible, or line these with plastic (not for long-term storage since the seeds need to breathe during the process). For metallic equipment or tools, bleach and some other sanitizers could corrode the metal. Corroded metal could lead to poor sanitation as pathogens become trapped in the corroded areas. For metals, use sanitizers that are safe on metal or rinse off any debris with water (e.g., pressure washer), then use soap and water to clean the surfaces, and then rinse again with water.
Table 1 lists the potential sources of seed contamination and practices that could mitigate that issue.
Table 1. Potential sources of ginseng seed contamination and potential mitigation practices. Potential contamination sources marked with an * are a major source.
| Potential Source of Seed Contamination | Potential Mitigation Practices |
| *Berries infected in the field before harvest | – Do not harvest from diseased areas of a field – Avoid berries with any disease symptoms (e.g., discolouration, shriveling) |
| Prematurely ripened berries due to plant stress (which can lead to the seed not sealing off on the pore end and allow pathogens to grow into the seed) | – Keep seed production gardens watered until berry harvest to avoid premature ripening – Avoid harvesting from recently flooded areas of a field |
| Field workers and contaminated containers during harvest | – Have workers use clean gloves during harvest – Harvest into new, sanitized, or plastic-lined containers |
| Depulpers and other postharvest equipment contaminated by previous seed lots | – Wash all equipment between batches of seed or at least every year |
| Dust in the barn during seed processing (which includes pathogen spores from root processing activities) | – Keep the barn floor clean throughout the process |
| *Re-used seed storage containers | – Use storage containers/bags that can be sanitized such as plastic, and clean and sanitize after every use, or use new bags each year. |
| *Contaminated sand used for mixing with the seed | – Purchase clean sand from sources where are they are less likely to be in contact with soil (e.g., choose quarries over landscape supply yards where soil and sand are in nearby open piles) – Consider steaming or heating sand to pasteurize it, if practical – Do not store sand outside where it may be contaminated with weeds or wind-blown soil from nearby fields |
