Microbiological safety evaluations and recommendations on fresh produce

Abstract

In 1995, the National Advisory Committee on Microbiological Criteria for Foods (Committee) was asked to investigate and characterize the association between cases for foodborne illness and fresh produce. The Committee was asked to provide recommendations that could be employed to reduce the risk of foodborne outbreaks associated with these commodities. In furtherance of this assignment, the Committee reviewed current epidemiologic data, the microbial ecology of the outbreak-associated organisms, and considered the current industry practices used for growing, harvesting, packing and distribution. An evaluation of these data provided a basis for hazard identification and the development of related control measures. The Committee has developed seven specific recommendations: Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP) should be developed that will provide guidance on those agricultural and processing steps that can reduce pathogen levels on fresh produce. While Hazard Analysis Critical Control Point Programs (HACCP) would be likely to provide the greatest assurance of the safety of these products, there are presently insufficient data upon which to develop such progams. Proactive and practical education programs are needed at all steps in the process, i.e., from the field to the consumer's plate. Additional data are needed to conduct effective risk assessments of the microbial hazards associated with fresh produce. Better product identification and tracing systems are needed for outbreak investigations. Research must be conducted to fill some of the current knowledge gaps in order that improved intervention strategies can be employed. Steps should be taken to ‘streamline’ approval processes for new technologies that will reduce/eliminate microbial hazards.