Outbreaks and factors influencing microbiological contamination of fresh produce

Wadamori, Yukiko; Gooneratne, Ravi; Hussain, Malik Asif

doi:10.1002/jsfa.8125

Cited by 146 publications

(85 citation statements)

References 67 publications

(54 reference statements)

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“…However, and as stated in the literature (Franz & van Bruggen, ), the data compiled in the present study revealed the contamination of RTE foodstuffs by other, less common serovars of Salmonella . A total of 53 different serovars were reported as responsible for RTE food–related disease outbreaks, with Salmonella Saintpaul (Gieraltowski et al., ; O'Mahony et al., ), Salmonella Javiana (Blostein, ; Lehmacher, Bockemuhl, & Aleksic, ), Salmonella Poona (Bowen, Fry, Richards, & Beauchat, ; Wadamori et al., ), Salmonella Typhimurium (Harris et al., ; Horby et al., ; Sotir et al., ), Salmonella Newport (Angelo et al., ; van Beneden et al., ), Salmonella Muenchen (CDC ; Proctor et al., ), and Salmonella Rubislaw (Lehmacher et al., ) accounting for the majority of the cases (54.2% of total considered Salmonella cases) in this study. Salmonella is widespread in the environment and normally found in farm effluents and any material subjected to fecal contamination (Arrus, Holley, Ominski, Tenuta, & Blank, ; Martinez‐Urtaza et al., ).…”

Section: Resultsmentioning

confidence: 99%

Microbial Contamination of Fresh Produce: What, Where, and How?

Machado-Moreira

Richards

Brennan

et al. 2019

Comp Rev Food Sci Food Safe

175

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Promotion of healthier lifestyles has led to an increase in consumption of fresh produce. Such foodstuffs may expose consumers to increased risk of foodborne disease, as often they are not subjected to processing steps to ensure effective removal or inactivation of pathogenic microorganisms before consumption. Consequently, reports of ready‐to‐eat fruit and vegetable related disease outbreak occurrences have increased substantially in recent years, and information regarding these events is often not readily available. Identifying the nature and source of microbial contamination of these foodstuffs is critical for developing appropriate mitigation measures to be implemented by food producers. This review aimed to identify the foodstuffs most susceptible to microbial contamination and the microorganisms responsible for disease outbreaks from information available in peer‐reviewed scientific publications. A total of 571 outbreaks were identified from 1980 to 2016, accounting for 72,855 infections and 173 deaths. Contaminated leafy green vegetables were responsible for 51.7% of reported outbreaks. Contaminated soft fruits caused 27.8% of infections. Pathogenic strains of Escherichia coli and Salmonella, norovirus, and hepatitis A accounted for the majority of cases. Large outbreaks resulted in particular biases such as the observation that contaminated sprouted plants caused 31.8% of deaths. Where known, contamination mainly occurred via contaminated seeds, water, and contaminated food handlers. There is a critical need for standardized datasets regarding all aspects of disease outbreaks, including how foodstuffs are contaminated with pathogenic microorganisms. Providing food business operators with this knowledge will allow them to implement better strategies to improve safety and quality of fresh produce.

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Section: Resultsmentioning

confidence: 99%

Microbial Contamination of Fresh Produce: What, Where, and How?

Machado-Moreira

Richards

Brennan

et al. 2019

Comp Rev Food Sci Food Safe

175

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“…The hurdle approach has been proposed to some extent before. Some studies have suggested the use of natural agents as hurdles, other the use of bacteriocins, modified athmosphere and a strict management of temperature and storage times (Wadamori et al, 2017). But, regardless of the type of hurdles, the basis of the hurdle concept is a combined approach incorporating two or more practices (or hurdles), each of which may not be sufficient to control foodborne pathogens by itself, but together they can reduce or eliminate microbial hazards (Leistner, 2000).…”

Section: The Hurdle Conceptmentioning

confidence: 99%

The Hurdle Approach–A Holistic Concept for Controlling Food Safety Risks Associated With Pathogenic Bacterial Contamination of Leafy Green Vegetables. A Review

et al. 2018

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Consumers appreciate leafy green vegetables such as baby leaves for their convenience and wholesomeness and for adding a variety of tastes and colors to their plate. In Western cuisine, leafy green vegetables are usually eaten fresh and raw, with no step in the long chain from seed to consumption where potentially harmful microorganisms could be completely eliminated, e.g., through heating. A concerning trend in recent years is disease outbreaks caused by various leafy vegetable crops and one of the most important foodborne pathogens in this context is Shiga toxin-producing Escherichia coli (STEC). Other pathogens such as Salmonella, Shigella, Yersinia enterocolitica and Listeria monocytogenes should also be considered in disease risk analysis, as they have been implicated in outbreaks associated with leafy greens. These pathogens may enter the horticultural value network during primary production in field or greenhouse via irrigation, at harvest, during processing and distribution or in the home kitchen/restaurant. The hurdle approach involves combining several mitigating approaches, each of which is insufficient on its own, to control or even eliminate pathogens in food products. Since the food chain system for leafy green vegetables contains no absolute kill step for pathogens, use of hurdles at critical points could enable control of pathogens that pose a human health risk. Hurdles should be combined so as to decrease the risk due to pathogenic microbes and also to improve microbial stability, shelf-life, nutritional properties and sensory quality of leafy vegetables. The hurdle toolbox includes different options, such as physical, physiochemical and microbial hurdles. The goal for leafy green vegetables is multi-target preservation through intelligently applied hurdles. This review describes hurdles that could be used for leafy green vegetables and their biological basis, and identifies prospective hurdles that need attention in future research.

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“…Consumers believe that organic food are healthier and safer than conventional foods as synthetic fertilizers are avoided, in addition to the perceived benefits to the environment, animal's welfare, and workers safety (Winter and Davis ; Thogersen et al . ; Reganold and Wachter ; Asioli et al . ).…”

Section: Introductionmentioning

confidence: 99%

Assessing the relationship between organic farming practices and microbiological characteristics of organic lettuce varieties ( Lactuca sativa L.) grown in Sao Paulo, Brazil

et al. 2019

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Aims This study aimed to gather information on farming practices employed in organic lettuce fields in Sao Paulo, Brazil and associate these practices with the microbiological characteristics of the products. Methods and Results Practices were surveyed using a questionnaire applied in ten farms, where 200 heads of lettuce were collected and submitted to enumeration of total coliforms and generic Escherichia coli and tested for Salmonella spp. using culture and molecular (qPCR) methods. Based on the responses, the farms could be clustered in two groups: group 1, comprised by six farms, where chicken manure was used as fertilizer in most of them and the composting process was not performed on site; and group 2, comprised by four farms, where other types of fertilizer were used, and the composting process was performed on site. Generic E. coli was detected in 56 (28%) samples, with an average of 1·1 ± 0·7 log MPN per g. Salmonella DNA was detected in two (1%) samples by qPCR. Conclusions The prevalence and bacterial loads of generic E. coli, and the occurrence of Salmonella, even at low populations undetectable by conventional culture methods, highlight the need for control measures during farming practices to reduce microbial contamination and risks of foodborne illnesses. These measures include the use of properly composted manure and appropriate washing procedures for leafy vegetables before consumption. Significance and Impact of the Study The obtained data contribute to a better understanding of the farming practices of organically grown lettuces in Sao Paulo, Brazil.

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Outbreaks and factors influencing microbiological contamination of fresh produce

Cited by 146 publications

References 67 publications

Microbial Contamination of Fresh Produce: What, Where, and How?

Microbial Contamination of Fresh Produce: What, Where, and How?

The Hurdle Approach–A Holistic Concept for Controlling Food Safety Risks Associated With Pathogenic Bacterial Contamination of Leafy Green Vegetables. A Review

Assessing the relationship between organic farming practices and microbiological characteristics of organic lettuce varieties ( Lactuca sativa L.) grown in Sao Paulo, Brazil

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