Scientific Opinion on the risk posed by pathogens in food of non‐animal origin. Part 2 (Salmonella and Norovirus in berries)

Abstract

Berries are a perishable food which can be consumed as fresh or minimally‐processed as well as a frozen ingredient added to many foods. Strawberries, raspberries, blackberries and blueberries are the most commonly consumed in the EU. Risk factors for berry contamination by Salmonella and Norovirus were considered in the context of the whole food chain. Available estimates of the prevalence of these pathogens in berries were evaluated together with mitigation options relating to prevention of contamination and the relevance of microbiological criteria. It was concluded that each farm environment represents a unique combination of risk factors that can influence occurrence and persistence of pathogens in berry production. Appropriate implementation of food safety management systems including Good Agricultural Practices (GAP), Good Hygiene Practices (GHP) and Good Manufacturing Practices (GMP), should be primary objectives of berry producers. There is currently insufficient evidence to justify the establishment of microbiological criteria for Salmonella for fresh or frozen berries. Outbreaks associated with Norovirus in frozen raspberries and strawberries are an emerging public health risk, although it is not known if in these outbreaks contamination occurred at minimal processing or during primary production. It is currently not possible to assess the suitability of an EU‐wide Norovirus Hygiene Criterion at primary production for raspberries and strawberries. Microbiological criteria for Norovirus in berries are useful for validation and verification of food safety management systems, including HACCP‐based processes and procedures, and can be used to communicate to food business operators and other stakeholders what is acceptable or unacceptable, however there is insufficient data to provide a risk base for establishing a Process Hygiene and Food Safety Criteria for Norovirus in berries. Collection of appropriate data and subsequent risk‐based development of microbiological criteria to support improved control of Norovirus in frozen raspberries and strawberries should be considered as a priority.

Microbial Safety and Sanitary Quality of Strawberry Primary Production in Belgium: Risk Factors for Salmonella and Shiga Toxin-Producing Escherichia coli Contamination

“…However, using E. coli as an indicator of recent human or animal fecal contamination is likely to be useful for verification of good agricultural practices (GAP) and good hygienic practices (GHP) applied to berries at individual production sites, for example, to assess the suitability of water used for irrigation (3). Thus, monitoring of E. coli as an indicator organism is appropriate, but it should be done frequently and with consideration of the irrigation water type and the risk factors present on the farm.…”

“…Since there is no routine or regular monitoring of strawberries, very limited information about the prevalence of Salmonella spp. and the levels of generic E. coli on berries is available (3). The few available studies and data suggest a low prevalence of the pathogens Salmonella spp.…”

“…A total of 70% to 80% of the Belgian strawberry production is exported, mainly to other European countries, making strawberries the second most important product, after tomatoes, in sales in the auctions of the Union of Belgian Horticultural Cooperatives (1,2). Strawberries are a perishable food which can receive no or minimal processing, because of the risk of physical damage to the berries and the subsequent increased risk of spoilage (3). Plants can be grown in soil or soilless cultures in protected environments or in open fields.…”

Foodborne Norovirus State of Affairs in the EU Rapid Alert System for Food and Feed

“…The European Food Safety Authority (EFSA) has produced very significant opinions regarding norovirus [21,22] and has evaluated berries vis-a-vis norovirus as well [23]. The EFSA was asked to deliver a scientific opinion on the evaluation of heat treatments, different from those currently established in the EU legislation that could be applied to live bivalve molluscs.…”

Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 2 (Salmonellain melons)

“…Sampling and analytical methods for the detection of Salmonella spp. (together with the use of Escherichia coli as an indicator organism) in melons and watermelons are considered in an identical manner as those identified for leafy greens (EFSA BIOHAZ Panel, 2014b) and berries (EFSA BIOHAZ Panel, 2014a). A summary of data on estimates of occurrence for Salmonella and E. coli in melons and watermelons is presented.…”