Strategies for the safety management of fresh produce from farm to fork

Julien-Javaux, Françoise; Gérard, Cédric; Campagnoli, Matteo; Zuber, Sophie

doi:10.1016/j.cofs.2019.01.004

Cited by 40 publications

(29 citation statements)

References 31 publications

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“…The plant morphology may also be important—for example, water can be retained on lettuce leaves, which increases the potential for contamination. Crop fertilization with contaminated manure has been associated with microbial disease outbreaks linked to consumption of leafy green vegetables (Alegbeleye et al., ; Julien‐Javaux et al., ). Contamination or pathogen internalization of lettuce plants grown on contaminated soil (Bernstein, Sela, & Neder‐Lavon, ), or soil amended with contaminated growth media has been reported (Murphy, Gaffney, Fanning, & Burgess, ).…”

Section: Resultsmentioning

confidence: 99%

“…In fact, extreme rain and/or flooding events can lead to contamination of produce by means of direct contact of contaminated water with the plants, wash‐off, or splashing of pathogenic microorganisms from contaminated soil or manure, or indirectly via contamination of the water sources used for irrigation and production of plants (Cann, Thomas, Salmon, Wyn‐Jones, & Kay, ; Yeni & Alpas, ). The preparation of packaged salads is of concern, as contamination can occur during preparation and packaging (infected handlers; Julien‐Javaux et al., ), as well as during washing (contaminated water or cross contamination among plants; Gombas et al., ).…”

Section: Resultsmentioning

confidence: 99%

“…Strategies to prevent and/or minimize microbial contamination of RTE foodstuffs need to be implemented to control the burden of foodborne microbial disease. Several interventions, both at primary production or food manipulation and preparation, whether in private or commercial settings, have been extensively reviewed in scientific literature (Gil et al., ; Julien‐Javaux et al., ). These interventions focus on ensuring microbial safety at the different steps of production and processing of foods throughout the farm‐to‐fork chain.…”

Section: Resultsmentioning

confidence: 99%

“…() and Julien‐Javaux et al. () have compiled very comprehensive lists of measures to mitigate microbial contamination of crops. Both works focus on several aspects of crop production, and start with recommendations regarding the selection of growing fields, highlighting aspects such as previous land usage, proximity to livestock producing facilities or industrial activities, and terrain characteristics (potential for water and soil runoff) as key aspects to be taken into account from a food safety perspective (CAC, , ).…”

Section: Resultsmentioning

confidence: 99%

“…Field core harvesting knives can act as contamination vectors, allowing for the transfer of pathogenic microorganisms present in contaminated soil to the exposed edible part of plants (Yang, Luo, Millner, Turner, & Feng, ). Importantly, produce handlers with infectious illnesses can become a risk of contamination themselves (Julien‐Javaux et al., ). The environment where these foodstuffs are manipulated (that is, food contact surfaces or equipment used in processing) may also play a role in the contamination of food items (Gaul et al., ; Stephan et al., ).…”

Section: Introductionmentioning

confidence: 99%

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

Machado-Moreira

Richards

Brennan

et al. 2019

Comp Rev Food Sci Food Safe

162

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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%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

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

Machado-Moreira

Richards

Brennan

et al. 2019

Comp Rev Food Sci Food Safe

162

View full text Add to dashboard Cite

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Evaluation of water‐assisted UV‐C light and its additive effect with peracetic acid for the inactivation of Listeria monocytogenes, Salmonella enterica and murine norovirus on whole and fresh‐cut strawberries during shelf‐life

et al. 2022

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BACKGROUND:The purpose of the present study was to examine the inactivation of Salmonella enterica (50 ∼L; 10 9 CFU g −1 ), Listeria monocytogenes (50 ∼L; 10 9 CFU g −1 ), and murine norovirus (MNV-1; 50 ∼L; 10 7 50% tissue culture infectious dose (TCID 50 ) mL −1 ) on whole and fresh-cut strawberries after 2 min disinfection treatments (water (H 2 O), chlorine 200 mg L −1 (NaClO), water-assisted ultraviolet-C (UV-C) (WUV), and the combination WUV and 40 mg L −1 of PA (WUV + PA)) in a water tank (15 L) equipped with 4 UV-C lamps (17.2 W each), and after 7 days of cold storage (4 and 10 °C). For MNV-1, dry UV-C treatment (DUV) was also tested. For all UV-C treatments, an irradiation dose of 1.3 kJ m −2 was used.RESULTS: When strawberries were washed with WUV, L. monocytogenes and S. enterica were reduced by 2.8 and 2.2 log CFU g −1 , respectively. The addition of 40 mg L −1 of PA to WUV (WUV + PA) increased the reduction range of L. monocytogenes and S. enterica by 1.9 and 0.8 log, respectively. Regarding the wash water, no pathogens were recovered after the WUV + PA treatment (detection limit 50 CFU mL −1 ). Depending on storage conditions (7 days at 4 or 10 °C), reductions observed were 0.5 to 2.0 log for S. enterica and 0.5 to 3.0 log for L. monocytogenes. The reductions in MNV-1 titer after disinfection treatments ranged from 1.3 to 1.7 log. No significant differences between storage conditions were observed for MNV-1: titers did not decline or were reduced up to 0.3 log after 7 days of cold storage.CONCLUSION: The three-way action for disinfecting strawberries by UV-C irradiation and PA, plus the physical removal of the microorganisms by agitated water, are effective against foodborne pathogens on strawberries and water wash. During storage, WUV had a larger impact on the inactivation kinetics of S. enterica. Storage had little impact on MNV-1 inactivation.

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