Microbiological risks in fresh produce Kaye Burgess

Foodborne pathogens in Europe - EFSA, 2016

In the headlines.

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

How does contamination occur?

First foodborne L. monocytogenes outbreak, Canada, 1981 34 perinatal and 7 adult cases (9 stillbirths, >27% mortality Coleslaw Cabbages Sheep with listeriosis Manure - Schlech et al, 1983

How does contamination occur?

L. monocytogenes outbreak assoc. with cantaloupe, USA, 2011 146 cases (30 deaths) Pooled water Cantaloupe Grocery store Packing equipment Farm

Research in the Food Safety Department

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

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?

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 4/62 1 14.29 4.76 14.29 9.52 20.83 16.67 17.39 4.34 2 4.76 9.52 9.52 0 13.04 13.04 17.39 8.7 3 27.78 22.22 16.67 16.67 25 18.75 18.75 6.25 1,2,3 15 11.67 13.33 8.33 19.05 15.87 17.74 6.45 positive % Positives Leaf Root

www.aquavalens.org

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

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?

kaye.burgess@teagasc.ie

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