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United States Department of Agriculture

Agricultural Research Service

Research Project: INTERVENTION TECHNOLOGIES FOR ENHANCING THE SAFETY AND SECURITY OF FRESH AND MINIMALLY PROCESSED PRODUCE AND SOLID PLANT-DERIVED FOODS

Location: Food Safety and Intervention Technologies

Title: Human pathogens in plant-based foods: risk and risk mitigation

Author
item Niemira, Brendan

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: May 28, 2010
Publication Date: June 7, 2010
Citation: Niemira, B.A. 2010. Human pathogens in plant-based foods: risk and risk mitigation [abstract]. North Central APS Meeting. p. 1.

Technical Abstract: Per capita consumption of fresh fruits and vegetables in the U.S. is increasing, with fresh and fresh-cut products such as bagged salads one of the fastest growing market segments. Unfortunately, as produce consumption has increased in the U.S. so has the number of produce-related outbreaks of foodborne illness. Produce-related outbreaks accounted for 6% of all reported foodborne outbreaks in the 1990s compared to only 0.7% in the 1970s. Produce-related foods most frequently implicated in outbreaks include salad, lettuce, juice, melon, sprouts and berries. Contamination with Salmonella, E. coli O157:H7, Listeria monocytogenes, Shigella and other human pathogens represents a threat to the public and to the produce industry. This presentation will discuss some of the risk factors for fresh produce, and the strategies being pursued to mitigate that risk.

Last Modified: 9/22/2014
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