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United States Department of Agriculture

Agricultural Research Service

Research Project: INTERVENTION TECHNOLOGIES FOR MINIMALLY PROCESSED FOODS

Location: Food Safety and Intervention Technologies

Title: A Safe Consortium Position Paper: Update on Microbial Safety of Fresh Produce

Authors
item Abadias, Maribel -
item Belc, Nastasia -
item Dobre, Alina Alexandra -
item Flynn, Katherine -
item Lasagabaster, Amaia -
item Nazzaro, Filomena -
item Smeu, Irina -
item Soptica, Florin -
item Oliveira, Marcia Sousa -
item Oncu, Nese Ash -
item Studer, Patrick -
item Marques, Daniele Court -
item Deleanu, Carmen -
item Gil, Mabel -
item Niemira, Brendan
item Pielaat, Annemarie -

Submitted to: Symposium Proceedings
Publication Type: Proceedings
Publication Acceptance Date: July 22, 2012
Publication Date: August 10, 2012
Citation: Abadias, M., Belc, N., Dobre, A., Flynn, K., Lasagabaster, A., Nazzaro, F., Smeu, I., Soptica, F., Oliveira, M., Oncu, N., Studer, P., Marques, D., Deleanu, C., Gil, M., Niemira, B.A., Pielaat, A. 2012. A SAFE consortium position paper: Update on microbial safety of fresh produce. Symposium Proceedings. Update on Microbial Safety of Fresh Produce., Bucharest, Romania, March 15-16, 2012.,Volume 1, Page 1.

Technical Abstract: Surveys of fresh produce demonstrate potential to become contaminated with pathogenic microorganisms. The analysis of microbiological risk is generally divided into three categories: Risk Assessment identifies the factors that contribute to a problem; Risk Management identifies ways to solve a problem; Risk Communication informs stakeholders at every step in the food chain about measures to minimize risk. Good risk communication will increase the chance of compliance, making intervention strategies more efficient, and thus saving lives and money. The goal of risk communication is an effective understanding and implementation of risk management conclusions. Consumers must have efficient and effective risk communication in order to maintain trust in the fresh produce chain. This manuscript considers microbiological risks associated with fresh produce and what can be done to reduce them.

Last Modified: 10/22/2014
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