U. S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
September 30, 2001
Analysis and Evaluation of Preventive Control Measures for the Control and
Reduction/Elimination of Microbial Hazards on Fresh and Fresh-Cut Produce
Table of Contents
Preface
Acknowledgments
IFT/FDA Task Order Charge
Executive Summary
Chapter I. Microbiological Safety of Fresh and Fresh-Cut Produce: Description of the
Situation and Economic Impact
- Introduction
- Fresh produce market structure
2.1 Current size of the industry
2.2 Consolidation trends
2.3 Global distribution trends
2.4 Computerization technology
- Food safety systems in the produce industry
3.1 Government food safety regulations for produce
- Economics of intervention strategies to reduce or eliminate pathogens
4.1 In the field
4.2 Packinghouses
4.3 In the fresh-cut produce plant
- Summary
- Research needs
Figure I-1. Fresh fruit and vegetable marketing channels 1987 and 1988
References
Chapter II. Production Practices as Risk Factors in Microbial
Food Safety of Fresh and Fresh-Cut Produce
Scope
- Introduction
- Pre-harvest operations
2.1 Manure and biosolids
2.1.1 Description of the situation
2.1.2 Factors affecting contamination
2.1.2.1 Pathogen populations in animal feces
2.1.2.2 Manure storage and processing method
2.1.2.3 Biological and physical buffers
2.1.2.4 Timing and location factors
2.1.3 Indirect contamination
2.1.4 Use of compost and manure teas in organic produce
2.1.5 Current research
2.2. Water for agricultural uses
2.2.1 Description of the situation
2.2.2 Factors determining the risk of microbial contamination
2.2.2.1 Management choices
2.2.2.2 Modes of irrigation
2.2.2.3 Protection of water sources
2.2.2.4 Irrigation with run-off water
2.2.2.5 Irrigation with reclaimed water
2.2.2.6 Other production uses of water
2.2.3 Microbial quality of water and contamination of produce
2.2.4 On-farm treatments of water
2.2.5 Conclusions
2.3 Other indirect vectors of pathogens
- Harvest and post-harvest operations
3.1 Summary of hazard control points for selected fruits and vegetables
3.2 Postharvest packing, cooling, and storage
3.2.1 Introduction
3.2.2 Water quality
3.2.3 Design considerations for overall food safety in a processing plant
3.3 Transportation of fresh produce: factors affecting microbial food safety
- Conclusions
- Research needs
Glossary
References
Appendix A. State/Federal Regulations Impacting the Potential for Microbial Contamination of Produce
Chapter III. Standardization of a Method to Determine the Efficacy of Sanitizers in
Inactivating Human Pathogenic Microorganisms on Raw Fruits and Vegetables
Abstract
- Introduction
- Organism and preparation of inoculum
- Type of fruit or vegetable
- Procedure for inoculation
- Efficiency of retrieval and efficacy of decontamination treatment
- Procedure for detection and enumeration
- Reporting results
- Research needs
Figure III-1. Relationship of weight versus surface area of tomato fruit and iceburg lettuce leaf
Table III-1
References
Chapter IV. Outbreaks Associated with Fresh and Fresh-Cut Produce.
Incidence, Growth, and Survival of Pathogens in Fresh and Fresh-Cut Produce
Scope
- Foodborne pathogens associated with fresh produce
- Outbreaks of foodborne illness associated with the consumption of raw fruits and vegetables
- Survival and multiplication of pathogens on raw produce
3.1 Influence of packaging
3.2 Specific foods -- examples
3.3 Pathogens of concern -- bacteria
3.4 Spore-forming pathogenic bacteria
3.5 Pathogens of greatest concern -- viruses
3.6 Pathogens of greatest concern -- protozoan parasites
- Conclusions
- Research needs
Incidence Tables
Outbreaks Tables
Growth/Survival Tables
References
Chapter V. Methods to Reduce/Eliminate Pathogens from Produce and Fresh-Cut Produce
Scope
- Introduction
1.1 Combined methods and hurdles
- Intervention Methods
2.1 Temperature
2.2 Physical removal of microorganisms
2.3 Chlorine
2.4 Chlorine dioxide
2.5 Bromine
2.6 Iodine
2.7 Quaternary ammonium compounds
2.8 Acidic compounds with or without fatty acid surfactants
2.9 Alkaline compounds
2.10 Peracetic acid alone and in combination with fatty acids
2.11 Hydrogen peroxide
2.12 Ozone
2.13 Irradiation
2.14 Biocontrol
2.15 Miscellaneous
- Summary
- Research needs
Table V-1. Matrix of methods to mitigate the presence of microorganisms on whole and cut produce
References
Chapter VI. Microbiological Safety of Controlled and Modified
Atmosphere Packaging of Fresh and Fresh-Cut Produce
Scope
- Introduction
1.1 Types of CAS
1.2 Types of MAP
1.3 Films used in MAP
- Factors affecting shelf life
- Influence of MAP/CAP on growth and survival of organisms on produce
3.1 Spoilage organisms
3.2 Pathogenic organisms
3.3 Clostridium botulinum
3.4 Listeria monocytogenes
3.5 Aeromonas hydrophilia
3.6 Other pathogens of concern with respect to MAP produce
- Conclusions
- Research needs
Tables VI-1-7
Glossary
References
Chapter VII. The Use of Indicators and Surrogate microorganisms for the Evaluation of Pathogens
in Fresh and Fresh-Cut Produce
Scope
- Introduction
- Indicators and their targets
2.1 Role of indicators
2.2 Specific produce item and environmental considerations
2.3 Challenge of selecting target contaminants
2.4 Analytical methods to detect or enumerate the indicator
2.5 Methods for injured cells
2.6 Sampling plans
2.7 Evaluation of appropriateness of indicator
2.8 Examples of the use of indicators
- Surrogate microorganisms
3.1 Introduction
3.2 Importance of surrogates
3.3 Criteria for surrogates
3.4 Surrogates for produce
3.5 Other considerations
Table VII-2. Considerations for a standard surrogate procedure
- Summary
- Research needs
References
Chapter VIII. Research Needs
List of References
Additional Reading List
A Report of the Institute of Food Technologists for the Food and Drug Administration of the United States Department of
Health and Human Services
September 30, 2001
IFT/FDA Contract No. 223-98-2333
Task Order No. 3
Analysis and Evaluation of Preventive Control Measures for the Control and Reduction/Elimination of Microbial Hazards on
Fresh and Fresh-Cut Produce
HACCP
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