Scientific Opinion on the risk posed by pathogens in food of non‐animal origin. Part 2 (Salmonella and Norovirus in leafy greens eaten raw as salads)

Abstract

Leafy greens eaten raw as salads are minimally processed and widely consumed foods. Risk factors for leafy greens contamination by Salmonella spp. and Norovirus were considered in the context of the whole food chain including agricultural production and processing. Available estimates of the prevalence of these pathogens (together with the use of Escherichia coli as an indicator organism) in leafy greens were evaluated. Specific mitigation options relating to contamination of leafy greens were considered and qualitatively assessed. It was concluded that each farm environment represents a unique combination of numerous characteristics that can influence occurrence and persistence of pathogens in leafy greens 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 leafy green producers. The relevance of microbiological criteria applicable to production, processing and at retail/catering were considered. The current legal framework does not include microbiological criteria applicable at primary production which will validate and verify GAP and GHP. It is proposed to define a criterion at primary production of leafy greens which is designated as Hygiene Criterion, and E. coli was identified as suitable for this purpose. A Process Hygiene Criterion for E. coli in leafy green packaging plants or fresh cutting plants was considered and will also give an indication of the degree to which GAP, GHP, GMP or HACCP programs have been implemented. A Food Safety Criterion for Salmonella in leafy greens could be used as a tool to communicate to producers and processors that Salmonella should not be present in the product. Studies on the prevalence and infectivity of Norovirus are limited, and quantitative data on viral load are scarce making establishment of microbiological criteria for Norovirus on leafy greens difficult.

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

“…852/2004 18 and these are identical to those outlined previously for leafy greens eaten raw as salads (EFSA BIOHAZ Panel, 2014a). Where practicable, a comprehensive food safety control plan should be developed.…”

“…As for leafy greens, appropriate production, storage, management and use of manure and sewage sludge are important for tomato production to reduce residual foodborne pathogen populations (EFSA BIOHAZ Panel, 2014a). Treatment procedures to reduce or eliminate foodborne pathogens from contaminated manure are, as with any ready-to-eat food, equally applicable.…”

“…Many of the mitigation options previously outlined for leafy greens (EFSA BIOHAZ Panel, 2014a) are generic and equally applicable to other foods of non-animal origin, including tomatoes, however there are differences which are inherent to this fruit. Tomatoes are a substantially different commodity when compared to leafy greens with respect to the production system, their intrinsic characteristics and epidemiological evidence associating their consumption with food-borne outbreaks.…”

“…and Norovirus (together with the use of Escherichia coli as an indicator organism) in tomatoes were considered as identical to those identified for leafy greens (EFSA BIOHAZ Panel, 2014a). A summary of data on the estimates of occurrence for Salmonella, Norovirus and E. coli in tomatoes is presented.…”

Request for scientific and technical assistance on proposed EU minimum quality requirements for water reuse in agricultural irrigation and aquifer recharge

“…irrigation system, fresh fruits and vegetables characteristics, intended use of fresh fruits and vegetables). The suggested values are based on previous EFSA opinions (EFSA BIOHAZ Panel, 2013, 2014a and on scientific studies focused on the evaluation of the suitability of E. coli as an indicator microorganism (Ceuppens et al, 2015). When revising the proposed minimum quality requirements for reclaimed water proposed in the JRC draft report, the recommended thresholds levels for E. coli included in the guidance from the Directorate General for Health and Food Safety (DG SANTE) have been considered to determine whether the JRC draft report introduces additional and unnecessary standards.…”