This study investigated the germination and reduction of microbial population in domestic (radish, Chinese cabbage, and vitamin) and imported (radish and red cabbage) sprout seeds by heat treatment (40, 50, 60, and 70$^{circ}C$ for 15 min or 30 min). The germination ratio (define the ratio) was 45-97% at 24 h after treatment <60$^{circ}C$ and was decreased at 70$^{circ}C$. In domestic radish seed, total aerobic bacteria were decrease by approximately 1.71 log CFU/g after heat treatment at 70$^{circ}C$ for 30 min and viable coliforms were decreased to under the detection limit at temperatures over 60$^{circ}C$. Decrease of total aerobic bacteria and coliforms in domestic Chinese cabbage seed was 1.23-1.34 and 2.77 log CFU/g, respectively, after heat treatment over 60$^{circ}C$. In domestic vitamin seed, total aerobic bacteria were decreased by about 0.3 log CFU/g at 70$^{circ}C$ for 15 min. In imported radish seed, total aerobic bacteria were decreased 2.12-2.30 log CFU/g after heat treatment over 60$^{circ}C$. Total aerobic bacteria in imported red cabbage seed were reduced by 0.66-0.84 log CFU/g after heat treatment over 40$^{circ}C$ and coliforms were undetectable. In case of Bacillus cereus, there was no significant difference by heat treatment in any sample. Staphylococcus aureus and Salmonella sp. were not detected at the detection limit in any tested seeds at any temperature.