Microbiological risks in fresh produce Kaye Burgess

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1 Microbiological risks in fresh produce Kaye Burgess

2 Foodborne pathogens in Europe - EFSA, 2016

3 In the headlines.

4 Why is there an increase in outbreaks? - Increased consumption - Increased globalisation - Minimal processing - Generally not cooked before consumption - Internalisation of pathogens can occur - Increased testing, better methods

5 How does contamination occur?

6 First foodborne L. monocytogenes outbreak, Canada, perinatal and 7 adult cases (9 stillbirths, >27% mortality Coleslaw Cabbages Sheep with listeriosis Manure - Schlech et al, 1983

7 How does contamination occur?

8 L. monocytogenes outbreak assoc. with cantaloupe, USA, cases (30 deaths) Pooled water Cantaloupe Grocery store Packing equipment Farm

9 Research in the Food Safety Department

10 Compost and anaerobic digestate as a route of contamination - Is pasteurisation effective at inactivating foodborne pathogens (E. coli O157, Salmonella and Listeria monocytogenes)?

11 Compost and anaerobic digestate as a route of contamination - Is pasteurisation effective at inactivating foodborne pathogens (E. coli O157, Salmonella and Listeria monocytogenes)? - If post pasteurisation occurs how long can foodborne pathogens survive for?

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13 Compost and anaerobic digestate as a route of contamination - Is pasteurisation effective at inactivating foodborne pathogens (E. coli O157, Salmonella and Listeria monocytogenes)? - If post pasteurisation occurs how long can foodborne pathogens survive for? - If contaminated compost/ad are used as a soil amendment for lettuce production can the pathogens be internalised by the plant?

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15 E. coli O157 AD Total S. Senftenberg CW AD CW Replicate L R L R L R L R 1 3/21 1/21 3/21 2/21 5/24 4/24 4/23 1/23 2 1/21 2/21 2/21 0/21 3/23 3/23 4/23 2/23 3 5/18 4/18 3/18 3/18 4/16 3/16 3/16 1/16 1,2,3 9/60 7/60 8/60 5/60 12/63 10/63 11/62 4/ ,2, positive % Positives Leaf Root

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18 Aquavalens WP12 Sampling water used in salad leaves, sprouts and soft fruit production Generally seasonal Pre and post treatment, pre and post irrigation Site dependent Sampling in four countries Sampling varies between countries Testing for bacterial and viral pathogens Enhanced assurance of product safety

19 PLAN FOR WATER CONTROL: Water safety plans What are the key questions? 1. What is the water being used for? 2. Where does the water comes from and who is providing it? 3. Is there a water tank or any other water installation? 4. Is the location of the taps and the water distribution system well known? 5. Is water chlorinated or disinfected? 6. Are the water installation and disinfection elements maintained and cleaned? 7. What is being done to verify that water quality is correct?

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21 Acknowledgements Dr Suzannah Murphy Bernardino Moreira Róisín O Malley Dr Michael Gaffney Prof Maria José Figueras