Foodborne outbreaks and potential routes of contamination in fresh and fresh-cut fruits and vegetables

Authors: Sharma, Manan; INGRAM, DAVID - Food And Drug Administration(FDA); GRAHAM, LORNA - University Of Maryland Eastern Shore (UMES)

Submitted to: Foodborne Diseases
Publication Type: Book / Chapter
Publication Acceptance Date: 11/13/2015
Publication Date: 3/18/2016
Citation: Sharma, M., Ingram, D., Graham, L. 2016. Foodborne outbreaks and potential routes of contamination in fresh and fresh-cut fruits and vegetables. Foodborne Diseases. p. 19-36.

Interpretive Summary: As global trade increases, so does the import and export of fresh produce from one country to another. There are many benefits to consumers from this increased trade, which include increased choices among fruits and vegetables, year-round availability of tropical fruits and vegetables, and increased nutritional benefits that these fruits have on human health. However, the lack of confidence and traceability of fruits produce grown in different countries and regions is a daunting food safety challenge. This chapter addresses microbial pathogens which have caused outbreaks of infections associated with the consumption of fresh and fresh-cut fruits and vegetables. Mangoes, papayas, citrus, and melons have all been vehicles for outbreaks of foodborne illness associated with bacterial pathogens like Salmonella spp., Listeria monocytogenes, and Shigella spp. Sub-tropical fruits have many routes of contamination which can include immersion of warm fruit in colder water, allowing the entry of bacterial pathogens from the water to the internal spaces within the fruit. Bacterial pathogens can also form aggregates or biofilms with other species of bacteria or fungi to allow for their increase survival on the surfaces of various fruits. The implementation of Good Agricultural Practices (GAPs) and Hazard Analysis of Critical Control Points (HACCP) plan principles during growing, handling, and processing would aid in controlling and minimizing the risk of bacterial contamination of sub-tropical fruits. This information will be useful to other scientists and the produce industry.

Technical Abstract: Outbreaks of Salmonella spp., Listeria monocytogenes, and Escherichia coli O157:H7 have been associated with mangoes, cantaloupes, and leafy green commodities, respectively. The 2011 outbreak of L. monocytogenes associated with the consumption of contaminated Rocky Ford cantaloupes was one of the most deadly foodborne outbreaks in U.S. history, resulting in the deaths of over 30 individuals. Although increased global trade provides many consumers year-round access to these fruits and vegetables, these commodities can be contaminated through several routes. One of the most common routes of contamination is the immersion of fruits like mangoes, cantaloupes and citrus into colder water relative to the fruit, allowing the uptake of bacterial pathogens present in the water to be transported into the internal tissues of the fruit. Pathogenic bacteria can also form the aggregate with other bacterial or fungi on the surface fruits, which can enhance their survival. The implementation of Good Agricultural Practices (GAPs) and Hazard Analysis of Critical Control Points (HACCP) plan principles during growing, handling, and processing would aid in controlling and minimizing the risk of bacterial contamination of sub-tropical fruits.