Title: Human pathogens in plant-based foods: risk and risk mitigation Author
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: May 28, 2010
Publication Date: June 7, 2010
Citation: Niemira, B.A. 2010. Human pathogens in plant-based foods: risk and risk mitigation [abstract]. North Central APS Meeting. p. 1. Technical Abstract: Per capita consumption of fresh fruits and vegetables in the U.S. is increasing, with fresh and fresh-cut products such as bagged salads one of the fastest growing market segments. Unfortunately, as produce consumption has increased in the U.S. so has the number of produce-related outbreaks of foodborne illness. Produce-related outbreaks accounted for 6% of all reported foodborne outbreaks in the 1990s compared to only 0.7% in the 1970s. Produce-related foods most frequently implicated in outbreaks include salad, lettuce, juice, melon, sprouts and berries. Contamination with Salmonella, E. coli O157:H7, Listeria monocytogenes, Shigella and other human pathogens represents a threat to the public and to the produce industry. This presentation will discuss some of the risk factors for fresh produce, and the strategies being pursued to mitigate that risk.