1. Introduction Microbiological Safety of Fresh Fruits & Vegetables Lesson 1 of 4 Supported in part by a USDA-CSREES grant entitled “Improving Safety of Complex Food Items using Electron Beam Technology.” Dr. Rosana Moreira, Dr. Elena Castell-Perez, Dr. A. Vestal Lesson 1 Extension component: Dr. Tom A. Vestal & Dr. Frank J. Dainello and Mr. Jeff Lucas These slides contain notes which augment the actual slide presentation. You may view the notes by clicking on the “normal view” icon in the lower left-hand corner of your screen, or by selecting “Normal” in the “View” dropdown box from your toolbar’s menu.

2. Lesson 1 Objectives zConsumption patterns and the increase in foodborne disease from produce. zDefine foodborne disease. zDescribe foodborne infection and foodborne intoxication. zIdentify causes of foodborne disease outbreaks. zIdentify agents of foodborne disease. ebeam.tamu.edu

3. Lesson 1 Per capita (lb) consumption of raw fruits & vegetables in the U.S. (USDA 1999). ebeam.tamu.edu FDA, Outbreaks Associated with Fresh Produce, Table lV-2., 2001. Reminder: To view the notes, from the toolbar click “View” then from the dropdown box which appears click “Normal”.

4. Lesson 1 ebeam.tamu.edu U.S. GAS, Fruits and Vegetables: Enhanced Federal Efforts to Increased Consumption. 2002 Average Servings Consumed Year Fruit Vegetables 1989-1991 1.3 3.2 1994-1996 1.5 3.4

5. Lesson 1 ebeam.tamu.edu U.S. GAS, Fruits and Vegetables: Enhanced Federal Efforts to Increased Consumption. 2002 Average Servings Consumed 1994 1996 1998 2000 3.44 3.43 3.38 3.37 2.06 2.05 2.02 2.02 1.05 1.05 1.04 1.00 Total Servings Fruit & Vegetables Total Servings Vegetables Total Servings Fruits

6. Increased Consumption of Fresh Produce and the Occurrence of Foodborne Disease Lesson 1 ebeam.tamu.edu “During the last three decades, the number of outbreaks caused by foodborne pathogens associated with fresh produce consumption reported to the Centers for Disease Control and Prevention has increased.” Sivapalasingam et al., Journal of Food Protection., Vol 67, No. 10, 2004, pp 2342-2353

7. 1973 – 1997 Produce-associated foodborne illness data… Produce as a % of all outbreaks  0.7% in the 1970s  12% in the 1990s Lesson 1 ebeam.tamu.edu Produce of greatest risk…  Salad  Lettuce  Juice  Melon  Sprouts  Berries Sivapalasingam et al., Journal of Food Protection., Vol 67, No. 10, 2004, pp 2342-2353 Produce-Associated Foodborne Illness Data

8. Lesson 1 ebeam.tamu.edu Factors Affecting an Increase in Foodborne Illness Related to Fresh Fruits & Vegetables. zIncreased consumption of raw fruits & vegetables. zGreater consumption of foods not prepared in the home. zIncrease in popularity of salad bars (buffets). zGreater volumes of both intact and prepared fruits & vegetables. z Shipments from centralized locations. z Distributions over a wider geographical area. z Increased global trade. FDA, Outbreaks Associated with Fresh Produce, 2001

9. Foodborne Disease Sometimes referred to as food poisoning. An illness contracted through the consumption of contaminated food stuffs containing agent(s) that cause an adverse health reaction. Lesson 1 ebeam.tamu.edu

10. Lesson 1 ebeam.tamu.edu Growing Hazards zSoil borne microbes zContaminated soil or irrigation water zWildlife and bird feces zImproperly composted manures

11. zPoor personal hygiene zHuman contamination (lack of or inadequate toilet and hand washing facilities) zUnclean harvesting containers and equipment zMetal and lubricant contamination from harvesting equipment Harvesting Hazards Lesson 1 ebeam.tamu.edu

12. Lesson 1 ebeam.tamu.edu Processing Hazards zCross contamination of microbes zAppropriate temperature zMetal and lubricant contamination from processing equipment zHuman contamination zFailure to adequately clean and sanitize processing equipment at proper intervals zUse of unapproved and/or non-potable water supply zProper pest and animal control practices and equipment zNot using sanitized storage, processing, and shipping containers

13. Lesson 1 ebeam.tamu.edu Storage and Distribution Hazards zTemperature conducive to microbe population growth zTransportation equipment contaminated by previous cargo zIncidental lapses in pest and animal control effectiveness

14. Lesson 1 ebeam.tamu.edu Preparation Hazards zKitchen surface contamination zImproper washing of hands and produce zUtensil cross contamination zLack of proper temperature control zContamination from other meal items such as raw meat zImproper cooking

15. Lesson 1 ebeam.tamu.edu Foodborne Infection A foodborne disease caused by the consumption of contaminated foods containing live microorganisms or the spores of those microorganisms. Growth and multiplication of the microbes or spores must occur in order to cause disease. Most bacterial pathogens double in population every 20 minutes.

16. Lesson 1 ebeam.tamu.edu Foodborne Intoxication A foodborne disease caused by the consumption of contaminated foods containing a chemical agent or toxin as a by-product of microbial growth. Consumption of live microorganisms is not required. An example of an intoxicant is Clostridium botulium, found in soil, affects the nervous system and has been found in improperly processed canned foods, potatoes, olives, spinach, garlic, mushrooms, beets, asparagus, peppers, beans, and eggplant.

17. Agents of Foodborne Disease zBacterial zViral zParasitic zChemical Lesson 1 ebeam.tamu.edu

18. Examples of Microbiological Agents (Pathogens) of Foodborne Disease Lesson 1 Food Safety Guidelines for the Fresh-cut Produce Industry 4 th Ed, IFPA., 2001., P. 17 ebeam.tamu.edu Listeria monocytogenesBacterial Salmonella Escherichia coil 0157:H7 Shigella spp. Clostridium botulinum Hepatitis AViral noroviruses GiardiaParasitic Cyclospora Cryptosporidium

19. Symptoms of Disease Foodborne Disease of Bacterial Origin Lesson 1 ebeam.tamu.edu

20. Pathogens & Spoilage Organisms zPathogens: Microorganisms that cause disease. zSpoilage Organisms: Microorganisms that through growth render food stuffs unsuitable for consumption due to changes in odor, flavor, color consistencies or visible presence. Disease: Lesson 1 ebeam.tamu.edu

21. Common Spoilage Organisms Lesson 1 ebeam.tamu.edu Food Safety Guidelines for the Fresh-cut Produce Industry 4 th Ed, IFPA., 2001., P. 17

22. Lesson 1 ebeam.tamu.edu References zInternational Fresh-cut Produce Association. 2001. Food Safety Guidelines for the Fresh- cut Produce Association. 4th. Edition. zSerdula M, Gillespie C, Kettel-Khan L, Farris R, Seymour J, Denny C. Trends in Fruit and Vegetable Consumption Among Adults in the United States: Behavioral Risk Factor Surveillance System, 1994-2000. American Journal of Public Health. June 2004. Vol 94, No 6. zSilliker, Inc. 2003. Principles of Food Microbiology Short Course. Huntington Beach, CA. March, 2003. zSivapalasingam S, Friedman C, Cohen L, Tauxe R. Fresh Produce: A Growing Cause of Outbreaks of Foodborne Illness in the United States, 1973 through 1997. Journal of Food Protection. 2004. Vol 67. No 10. Pp. 2342-2353. zU.S. Food and Drug Administration. CFSAN. 2001. Analysis and Evaluation of Preventive Control Measures for the Control and Reduction/Elimination of Microbial Hazards on Fresh and Fresh-Cut Produce. Food and Drug Administration (FDA), Washington, D.C. zU.S. General Accounting Office. 2002. Fruits and Vegetables: Enhanced Federal Efforts to Increase Consumption Could Yield Health Benefits for Americans. General Accounting Office (GAO), Washington, D.C.

23. Module 1 ebeam.tamu.edu