Summer meeting 2007 the problems with fresh produce: an overview

Increased numbers of foodborne outbreaks have been associated with fresh produce during the past decade likely in large part because of better outbreak surveillance systems and because of increased consumption of potentially more risky fresh‐cut prepackaged products

M.P. Doyle

2008

Scholarcy highlights

  • Increased numbers of foodborne outbreaks have been associated with fresh produce during the past decade likely in large part because of better outbreak surveillance systems and because of increased consumption of potentially more risky fresh‐cut prepackaged products
  • It is not our intent to be comprehensive in this brief overview, but to highlight significant microbial food safety issues the fresh produce industry must address to ensure a consistently safe product
  • E. coli O157:H7 was not detected on any outer leaves or root samples of lettuce at harvest when plants were exposed to soil contaminated with E. coli O157:H7 populations detectable only by enrichment
  • In light of the increase in outbreaks associated with fresh produce, it must be acknowledged that these products are a public health issue
  • To minimize enteric pathogen contamination of produce, effective food safety interventions are needed for implementation throughout the production, processing, and distribution of fresh and fresh‐cut produce

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