Safety of Produce

Hajmeer, Maha N.; Crozier-Dodson, Beth Ann

doi:10.1007/978-1-4614-1177-2_7

Cited by 3 publications

(14 citation statements)

References 31 publications

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“…These practices include applying properly composted manure, using irrigation water from a potable source, and applying pesticides made from potable water to minimize exposure of fruits and vegetables in the field to contaminants (Delazari et al, 2006). Other factors that should be managed include controlling domestic animals, wildlife, and insects, which are potential vectors for enteric pathogens, and providing regularly-maintained toilets, hand washing stations, and sanitation facilities to field workers (Suslow et al, 2003;Hajmeer and Crozier-Dodson, 2012). For example, Canadian good agricultural practices advise that uncomposted manure should be applied more than four months before harvesting (Martin, 2005;Blakely et al, 2008).…”

Section: Sources Of Contamination: Pre-harvestmentioning

confidence: 99%

“…The method of irrigation can also encourage the spreading of enteric bacteria, as sprinkle irrigation is more likely to disperse contaminated water onto the edible portion of the produce than furrow irrigation (Gerba and Choi, 2009). The quality of produce is not only affected by the water used for irrigation, but also by the methods used to disperse pesticides or treat foliage (Suslow et al, 2003;Hajmeer and Crozier-Dodson, 2012). The quality of water used to create and disperse pesticides can introduce pathogens to the soil and to the produce grown in the soil (Suslow et al, 2003;Hajmeer and Crozier-Dodson, 2012).…”

Section: Pre-harvest: Irrigation and Water Source Contaminationmentioning

confidence: 99%

“…The quality of produce is not only affected by the water used for irrigation, but also by the methods used to disperse pesticides or treat foliage (Suslow et al, 2003;Hajmeer and Crozier-Dodson, 2012). The quality of water used to create and disperse pesticides can introduce pathogens to the soil and to the produce grown in the soil (Suslow et al, 2003;Hajmeer and Crozier-Dodson, 2012). Similarly, Gerber and Choi (2009) found that the use of untreated water in pesticide sprays was a highly suspected source of enteric bacteria in produce.…”

Section: Pre-harvest: Irrigation and Water Source Contaminationmentioning

confidence: 99%

“…Field practices during the harvesting of produce may also introduce or encourage the growth of pathogens (Hajmeer and Crozier-Dodson, 2012). During harvest in the field, collection bins are often placed directly on the soil, which can transfer pathogens from the soil to the bottom of the bins (Matthews, 2009).…”

Section: Sources Of Contamination: Harvestmentioning

confidence: 99%

“…Factors affecting the microbial safety of produce extend beyond the farm level to include worker health and hygiene when handling produce, processing facilities, retail establishments, and hygienic practices exercised by consumers during food preparation (Hajmeer and Crozier-Dodson, 2012). Proper worker hygiene during preparation at the retail and food service level is also important even if pre-harvest and post-harvest practices do not introduce pathogens to the produce (Qadir et al, 2010).…”

Section: Other Sources Of Contamination: Distribution and Handlingmentioning

confidence: 99%

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A study of the microbial contamination in imported and domestic fresh produce at retail level in Ontario

Chung¹

2023

Preprint

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Globalization has enabled the year-round availability of imported fresh produce in Toronto, supplementing the variety of locally grown produce in Ontario. Increased consumption of produce has led to more foodborne outbreaks, with E. coli O157:H7 as the second most frequent cause of illnesses. In this study, the levels of heterotrophic bacteria, coliforms, and generic E. coli were compared between three types of imported and local produce. Significantly higher levels (p<0.04) of heterotrophic bacteria were found in imported basil. Local romaine (p<0.01) and local spinach (p<0.001) contained significantly higher levels of coliforms. Local spinach also had a significantly higher (p<0.005) number of samples with coliform levels above 100 CFU/g. Although no statistical significance was found between the presence of E. coli and origin of produce, the five imported samples positive for E. coli compared to zero local samples supports the hypothesis that imported produce is more susceptible to microbial contamination.

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Section: Sources Of Contamination: Pre-harvestmentioning

confidence: 99%

Section: Pre-harvest: Irrigation and Water Source Contaminationmentioning

confidence: 99%

Section: Pre-harvest: Irrigation and Water Source Contaminationmentioning

confidence: 99%

Section: Sources Of Contamination: Harvestmentioning

confidence: 99%

Section: Other Sources Of Contamination: Distribution and Handlingmentioning

confidence: 99%

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A study of the microbial contamination in imported and domestic fresh produce at retail level in Ontario

Chung¹

2023

Preprint

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A study of the microbial contamination in imported and domestic fresh produce at retail level in Ontario

Chung¹

2023

Preprint

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Overview of Leafy Greens–Related Food Safety Incidents with a California Link: 1996 to 2016

Turner

Moua

Hajmeer

et al. 2019

Journal of Food Protection

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An increase in the number of foodborne illness outbreaks associated with produce has been noted in the literature, and leafy greens have been the most common produce category associated with these outbreaks. California is the largest leafy greens producer in the United States, and many related foodborne illness incidents were traced to this state. A systematic overview of leafy greens incidents linked to California was conducted by the California Department of Public Health, Food and Drug Branch through analysis of complaints, routine surveillance sampling, disease outbreaks, and investigations covering 1996 to 2016. The goal was to develop a risk assessment tool to modernize emergency response efforts to foodborne illnesses related to leafy greens. A database including environmental, epidemiologic, and laboratory information for each incident was developed, and descriptive analysis was performed to identify trends. In the 21-year period analyzed, 134 incidents were identified, the majority of which were surveillance related. Approximately 2,240 U.S. cases of confirmed illness were reported (298 California cases resulting in 50 hospitalizations). Romaine lettuce and spinach were the most commonly implicated vehicles. The most prevalent hazard type was microbiological, in particular bacterial, specifically associated with pathogenic strains of Escherichia coli. In California, the overview provided the Food and Drug Branch with a platform to (i) enhance its Food Safety Program, Emergency Response Unit, and California Food Emergency Response Team; (ii) assist in more efficient investigation, response, control, and prevention of California-linked foodborne illness incidents; and (iii) identify knowledge gaps and develop effective definitions, procedures, training, guidelines, and policies that will be used to help prevent future outbreaks. Outcomes provide insight into the situation in the largest leafy greens–producing state and may be used to prioritize limited national food safety resources and aid in future leafy greens–related research and foodborne incident investigations.

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Safety of Produce

Cited by 3 publications

References 31 publications

A study of the microbial contamination in imported and domestic fresh produce at retail level in Ontario

A study of the microbial contamination in imported and domestic fresh produce at retail level in Ontario

A study of the microbial contamination in imported and domestic fresh produce at retail level in Ontario

Overview of Leafy Greens–Related Food Safety Incidents with a California Link: 1996 to 2016

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