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

Abstract

Tomatoes may be minimally processed to obtain ready-to-eat products, and these steps include selection, washing, cleaning, stem removal, cutting, packaging and storage. Epidemiological data from the EU have identified one salmonellosis outbreak and one Norovirus outbreak associated with tomato consumption between 2007 and 2012. Risk factors for tomato contamination by Salmonella and Norovirus were considered in the context of the whole food chain. Available estimates of the Salmonella and Norovirus occurrence in tomatoes 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 tomato 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 tomato producers. The current lack of data does not allow the proposal of a Hygiene Criterion for E. coli at primary production of tomatoes and it is also not possible to assess the suitability of an EU-wide E. coli Process Hygiene Criterion. There are Food Safety Criteria for the absence of Salmonella in 25 g samples of ready-to-eat pre-cut tomatoes as well as in unpasteurised tomato juice placed on the market during their shelf life. A Food Safety Criterion for Salmonella in whole tomatoes could be considered as a tool to communicate to producers and processors that Salmonella should not be present in the product. Testing of tomatoes for Salmonella could be limited to instances where other factors indicate breaches in GAP, GHP, GMP or HACCP programmes. It is currently not possible to provide a risk base for establishing a Norovirus Food Safety Criterion for these foods.

Ozone Treatments for Preserving Fresh Vegetables Quality: A Critical Review

“…Tomatoes are consumed for their high nutritional qualities such as lycopene and ascorbic acid content and for their antioxidant, anti-inflammatory, and anticancer activity [111]. However, tomatoes can be contaminated with foodborne pathogens such as Salmonella or Norovirus [112] and can be degraded during storage by microorganisms and particularly by fungi. Usually harvested by hand into boxes, tomatoes are transported to packing houses where fresh fruits are minimally processed before storage.…”

“…Usually harvested by hand into boxes, tomatoes are transported to packing houses where fresh fruits are minimally processed before storage. Tomatoes are not submitted to physical treatments that will eliminate the presence of Salmonella and Norovirus [112]. To avoid these contaminants, good agricultural and good manufacturing practices are required.…”

Ultraviolet-C Light and Peracetic Acid Extend the Shelf Life of Fresh and Frozen Strawberries

“…Frozen strawberries have also been linked to safety issues associated with foodborne pathogens, such as Salmonella spp. and human norovirus [8]. The importance of maintaining their safety lies in the fact that these products are not only consumed at home but are also used as an ingredient in a variety of groceries, including yoghourts, smoothies, and ice creams [9].…”

Application of an innovative water-assisted ultraviolet C light technology for the inactivation of microorganisms in tomato processing industries

“…Fresh and processed tomatoes have been implicated in several outbreaks worldwide. In the EU, there has been one Salmonella outbreak and one Norovirus outbreak associated with tomato consumption in 2007 and 2011 respectively (EFSA BIOHAZ Panel, 2014). The outbreak associated with tomatoes contaminated with Salmonella Strathcona was reported to have 43 human cases in Denmark and 28 cases in Germany, Italy, Austria and Belgium (Müller et al, 2016).…”