20 - Post-harvest strategies to reduce enteric bacteria contamination of vegetable, nut and fruit products

Abstract

All fruits and vegetables carry a microbial load upon harvest. The microbial burden might contain enteric pathogens such as Salmonella spp., different variants of Escherichia coli, including shiga-toxin producing (STEC), Shigella spp., Yersinia enterocolitica, Campylobacter spp., and other pathogens. The bacteria would mainly be on the surface of the product, but internalization of pathogens has been demonstrated in seedlings and in mature plants where the microorganisms have been introduced through cuts on the surface. There are several disinfection or decontamination methods that could successfully be implemented in organic or low-input production systems as an alternative to hypochlorite-dependent systems. Some of these alternatives have been researched, but several need further work. Individual differences between the product types must be considered when choosing a system for decontamination. However, the most important factor in reducing the risk of becoming ill from foods is that the raw products are of satisfactory quality. Re-contamination of products might take place, but theoretically, the processing systems should be designed to prevent this. There is no reason to believe that there is a greater risk of becoming ill from eating certified organic products than conventional products.