Leafy Vegetables

Matthews, Karl R.

doi:10.1016/b978-0-12-404611-5.00009-9

Cited by 12 publications

(13 citation statements)

References 62 publications

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“…Rapid cooling of vegetables after harvest is a significant factor for quality maintenance. Cooling vegetables to refrigeration temperature (4°C or less) will decrease not only the rate of respiration and the ripening process, but also the growth of enteric pathogens (Buchholz et al ., ; Matthews, ). Several methods of pre‐cooling are available and are used depending on commodity.…”

Section: Harvesting/post‐harvest Practices and Contaminationmentioning

confidence: 99%

“…Potential sources of pathogen contamination in pre‐harvest include soil, wildlife faeces, soil amendments, agricultural water, reconstituted fungicide and insecticides, dust, wild or domestic animals, field workers, and harvesting equipment (Beuchat, ; Matthews, 2013; 2014). Pathogenic bacteria mainly associated with produce outbreaks such as E. coli O157:H7, Salmonella and L .…”

Section: Vegetable Contamination Along the Food Production Chainmentioning

confidence: 99%

“…The risk of microbiological contamination of the edible portion of a crop is directly impacted by the method of irrigation: surface furrow, subsurface drip or overhead sprinkler. Research confirms that sprinkle irrigation compared with furrow and subsurface drip increased the risk of crop contamination (Fonseca et al ., reviewed by Matthews, ). Greenhouse and laboratory studies showed that E. coli O157:H7 persisted for 20 days on lettuce leaves that were spray irrigated and that repeated irrigation with contaminated water increased level of the pathogen on the edible portion of the lettuce (Solomon et al ., 2002; 2003).…”

Section: Vegetable Contamination Along the Food Production Chainmentioning

confidence: 99%

“…The pathogen persisted for 2 days post‐exposure, suggesting that irrigation immediately prior to harvest presents an increased microbiological risk. The establishment of appropriate guidelines for pre‐harvest application of irrigation water is difficult, considering the spectrum of results from research studies addressing the issue (Matthews, 2013; 2014).…”

Section: Vegetable Contamination Along the Food Production Chainmentioning

confidence: 99%

“…Harvested vegetables can be contaminated as the result of improper handling during storage and transportation. Baby greens are harvested into bins, and before transport to the processing facility, the bins are often directly placed onto soil and stacked on the top of other bins, which can permit transfer of contaminants during stacking (Matthews, ). A change in practices is required, emphasizing that bins should not be placed on the ground nor stacked after filled.…”

Section: Harvesting/post‐harvest Practices and Contaminationmentioning

confidence: 99%

See 4 more Smart Citations

Effect of the food production chain from farm practices to vegetable processing on outbreak incidence

Jung

Jang

Matthews

2014

Microbial Biotechnology

Self Cite

163

102

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The popularity in the consumption of fresh and fresh-cut vegetables continues to increase globally. Fresh vegetables are an integral part of a healthy diet, providing vitamins, minerals, antioxidants and other health-promoting compounds. The diversity of fresh vegetables and packaging formats (spring mix in clamshell container, bagged heads of lettuce) support increased consumption. Unfortunately, vegetable production and processing practices are not sufficient to ensure complete microbial safety. This review highlights a few specific areas that require greater attention and research. Selected outbreaks are presented to emphasize the need for science-based ‘best practices’. Laboratory and field studies have focused on inactivation of pathogens associated with manure in liquid, slurry or solid forms. As production practices change, other forms and types of soil amendments are being used more prevalently. Information regarding the microbial safety of fish emulsion and pellet form of manure is limited. The topic of global climate change is controversial, but the potential effect on agriculture cannot be ignored. Changes in temperature, precipitation, humidity and wind can impact crops and the microorganisms that are associated with production environments. Climate change could potentially enhance the ability of pathogens to survive and persist in soil, water and crops, increasing human health risks. Limited research has focused on the prevalence and behaviour of viruses in pre and post-harvest environments and on vegetable commodities. Globally, viruses are a major cause of foodborne illnesses, but are seldom tested for in soil, soil amendments, manure and crops. Greater attention must also be given to the improvement in the microbial quality of seeds used in sprout production. Human pathogens associated with seeds can result in contamination of sprouts intended for human consumption, even when all appropriate ‘best practices’ are used by sprout growers.

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Section: Harvesting/post‐harvest Practices and Contaminationmentioning

confidence: 99%

Section: Vegetable Contamination Along the Food Production Chainmentioning

confidence: 99%