Supported in part by a USDACSREES grant entitled Improving Safety of Complex Food Items using Electr

1
Supported in part by a USDA-CSREES grant
entitled Improving Safety of Complex Food Items
using Electron Beam Technology.
Lesson 1
IntroductionMicrobiological Safety of Fresh
Fruits Vegetables Lesson 1 of 4
Authors Dr. Tom A. Vestal Dr. Frank J.
Dainello Texas AgriLife Extension Service Mr.
Jeff Lucas Texas AM University
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Objectives
Lesson 1

• Consumption patterns and the increase in
  foodborne disease from produce.
• Define foodborne disease.
• Describe foodborne infection and foodborne
  intoxication.
• Identify causes of foodborne disease outbreaks.
• Identify agents of foodborne disease.

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Per capita (lb) consumption of raw fruits
vegetables in the U.S. (USDA 1999).
Lesson 1
FDA, Outbreaks Associated with Fresh Produce,
Table lV-2., 2001.
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Average Servings Consumed
Lesson 1
Year Fruit Vegetables
1989-1991 1.3 3.2
1994-1996 1.5 3.4
U.S. GAS, Fruits and Vegetables Enhanced
Federal Efforts to Increased Consumption. 2002
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Average Servings Consumed
Lesson 1
1994 1996 1998
2000
Total Servings Fruit Vegetables
3.44 3.43 3.38
3.37
Total Servings Vegetables
2.06 2.05 2.02
2.02
Total Servings Fruits
1.05 1.05 1.04
1.00
U.S. GAS, Fruits and Vegetables Enhanced
Federal Efforts to Increased Consumption. 2002
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Lesson 1
Increased Consumption of Fresh Produce and the
Occurrence of Foodborne Disease

• During the last three decades, the number of
• outbreaks caused by foodborne pathogens
  associated
• with fresh produce consumption reported to the
• Centers for Disease Control and Prevention has
• increased.

Sivapalasingam et al., Journal of Food
Protection., Vol 67, No. 10, 2004, pp 2342-2353
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1973 1997 Produce-associated foodborne illness
data
Lesson 1
Produce-Associated Foodborne Illness Data

• Produce of
• greatest risk
• Salad
• Lettuce
• Juice
• Melon
• Sprouts
• Berries

• Produce as a of all outbreaks
• 0.7 in the 1970s
• 12 in the 1990s

Sivapalasingam et al., Journal of Food
Protection., Vol 67, No. 10, 2004, pp 2342-2353
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Factors Affecting an Increase in Foodborne
Illness Related to Fresh Fruits Vegetables.
Lesson 1

• Increased consumption of raw fruits vegetables.
• Greater consumption of foods not prepared in the
  home.
• Increase in popularity of salad bars (buffets).
• Greater volumes of both intact and prepared
  fruits vegetables.

• Shipments from centralized locations.
• Distributions over a wider geographical area.
• Increased global trade.

FDA, Outbreaks Associated with Fresh Produce,
2001
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Foodborne Disease Sometimes
referred to as food poisoning.
Lesson 1

• An illness contracted through the consumption
  of contaminated food stuffs containing agent(s)
  that cause an adverse health reaction.

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Growing Hazards
Lesson 1

• Soil borne microbes
• Contaminated soil or irrigation water
• Wildlife and bird feces
• Improperly composted manures

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Lesson 1
Harvesting Hazards

• Poor personal hygiene
• Human contamination (lack of or
• inadequate toilet and hand washing
• facilities)?
• Unclean harvesting containers and
• equipment
• Metal and lubricant contamination
  from harvesting equipment

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Processing Hazards
Lesson 1

• Cross contamination of microbes
• Appropriate temperature
• Metal and lubricant contamination from processing
  equipment
• Human contamination
• Failure to adequately clean and sanitize
• processing equipment at proper intervals
• Use of unapproved and/or non-potable
• water supply
• Proper pest and animal control practices and
  equipment
• Not using sanitized storage, processing, and
  shipping containers

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Lesson 1
Storage and Distribution Hazards

• Temperature conducive to microbe population
  growth
• Transportation equipment
  contaminated by previous cargo
• Incidental lapses in pest and
• animal control effectiveness

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Preparation Hazards
Lesson 1

• Kitchen surface contamination
• Improper washing of hands and produce
• Utensil cross contamination
• Lack of proper temperature control
• Contamination from other meal
• items such as raw meat
• Improper cooking

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Foodborne Infection
Lesson 1

• A foodborne disease caused by the consumption
  of contaminated foods containing live
  microorganisms or
• the spores of those microorganisms.
• Growth and multiplication of the
• microbes or spores must occur in
• order to cause disease.
• Most bacterial pathogens double in population
  every 20 minutes.

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Foodborne Intoxication
Lesson 1

• A foodborne disease caused by the
• consumption of contaminated foods
• containing a chemical agent or
• toxin as a by-product of microbial
• growth. Consumption of live
• microorganisms is not required.
• An example of an intoxicant is
• Clostridium botulium, found in soil,
• affects the nervous system and has
• been found in improperly processed
• canned foods, potatoes, olives,
• spinach, garlic, mushrooms, beets,
• asparagus, peppers, beans, and
• eggplant.

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Agents of Foodborne Disease
Lesson 1

• Bacterial
• Viral
• Parasitic
• Chemical

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Examples of Microbiological Agents (Pathogens) of
Foodborne Disease
Lesson 1
Listeria monocytogenes Bacterial Salmonella Esch
erichia coil 0157H7 Shigella spp. Clostridium
botulinum Hepatitis A Viral noroviruses Giard
ia Parasitic Cyclospora Cryptosporidium
Food Safety Guidelines for the
Fresh-cut Produce Industry 4th Ed,
IFPA., 2001., P. 17
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Symptoms of DiseaseFoodborne Disease of
Bacterial Origin
Lesson 1

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Pathogens Spoilage Organisms
Lesson 1
Disease

• Pathogens Microorganisms that cause disease.
• Spoilage Organisms Microorganisms that through
  growth render food stuffs unsuitable for
  consumption due to changes in odor, flavor, color
  consistencies or visible presence.

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Common Spoilage Organisms
Lesson 1
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Food Safety Guidelines for the Fresh-cut Produce
Industry 4th Ed,
IFPA., 2001., P. 17
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References
Lesson 1

• International Fresh-cut Produce Association.
  2001. Food Safety Guidelines for the Fresh-cut
  Produce Association. 4th. Edition.
• Serdula M, Gillespie C, Kettel-Khan L, Farris R,
  Seymour J, Denny C. Trends in Fruit and Vegetable
  Consumption Among Adults in the United States
  Behavioral Risk Factor Surveillance System,
  1994-2000. American Journal of Public Health.
  June 2004. Vol 94, No 6.
• Silliker, Inc. 2003. Principles of Food
  Microbiology Short Course. Huntington Beach, CA.
  March, 2003.
• Sivapalasingam S, Friedman C, Cohen L, Tauxe R.
  Fresh Produce A Growing Cause of Outbreaks of
  Foodborne Illness in the United States, 1973
  through 1997. Journal of Food Protection. 2004.
  Vol 67. No 10. Pp. 2342-2353.
• U.S. Food and Drug Administration. CFSAN. 2001.
  Analysis and Evaluation of Preventive Control
  Measures for the Control and Reduction/Elimination
  of Microbial Hazards on Fresh and Fresh-Cut
  Produce. Food and Drug Administration (FDA),
  Washington, D.C.
• U.S. General Accounting Office. 2002. Fruits and
  Vegetables Enhanced Federal Efforts to Increase
  Consumption Could Yield Health Benefits for
  Americans. General Accounting Office (GAO),
  Washington, D.C.

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• Module 1

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