Case Studies in Foodborne Illness in Florida from Fresh Produce

Abstract

Received for publication on 7 Feb. 2000. Accepted for publication on 8 June 2000. The cost of publishing this paper was defrayed in part by the payment of page charges. Under postal regulations, this paper therefore must be hereby marked advertisement solely to indicate this fact. To whom reprint requests should be addressed. E-mail address: Roberta_ Hammond@doh.state.fl.us Research on consumer knowledge and awareness of foodborne illness has shown that consumers do not fully understand principles of food hygiene and hazards of food contamination (Altekruse et al., 1996). High-risk practices, such as the consumption of raw or lightly cooked animal proteins (e.g., eggs, hamburger, shellfish) are fairly common (Klontz et al., 1995), and perceptions and recognition of foodborne illness when it does occur are incorrect (Fein et al., 1995). While documented research on consumer knowledge, perception, and practice of food hygiene touches primarily on common vehicles such as animal proteins, consumers appear to be even less aware of the hazards of foodborne pathogens associated with fresh produce. Consumer demand, changes in the produce industry as a result of food consumption patterns, and social demographics are changing the patterns of food consumption, food hygiene, and foodborne illness (Beuchat and Ryu, 1997). Numerous outbreaks of foodborne diseases and pathogens have been associated with fresh produce. Some documented incidents are briefly outlined in Table 1. Since 1994, the State of Florida has been examining foodand waterborne illness outbreaks with the help of nine strategically placed “regional epidemiologists,” each of whom covers several of Florida’s 67 counties. The additional surveillance and enhanced technical capabilities of the county health departments have dramatically increased the number of foodborne outbreaks reported statewide (Table 2). Some of these Florida outbreaks have been linked to fresh produce, including Salmonella in fresh-squeezed, unpasteurized orange [Citrus sinensis (L.) Osbeck] juice, Cyclospora in fresh red raspberries (Rubus ideaus L.) imported from Guatemala, Cyclospora in mesclun lettuce (Lactuca sativa L.), and Norwalk virus in tossed salad or fruit salad. These outbreaks are briefly described below. Salmonella has 1600+ serotypes, of which the most common are Salmonella enteriditis and Salmonella typhimurium. The usual incubation period is 12 to 36 h, but can range from 6 to 72 h. Symptoms are