Human pathogens associated with raw produce and unpasteurized juices, and difficulties in decontamination

Journal of Industrial Microbiology & Biotechnology
S L Burnett, L R Beuchat

Abstract

The ability of public health agencies to identify, through enhanced epidemiologic and surveillance techniques, raw fruits, vegetables, and unpasteurized juices as probable sources of infectious microorganisms, has undoubtedly resulted in increased numbers of documented outbreaks. Changes in agronomic, harvesting, distribution, processing, and consumption patterns and practices have also likely contributed to this increase. The risk of illness associated with raw produce and unpasteurized produce products can be reduced by controlling or preventing contamination, or by removing or killing pathogenic microorganisms by washing or treating them with sanitizers. However, the hydrophobic cutin, diverse surface morphologies, and abrasions in the epidermis of fruits and vegetables limit the efficacy of these treatments.

Citations

Aug 30, 2008·Critical Reviews in Microbiology·Eelco Franz, Ariena H C van Bruggen
Jul 25, 2009·Letters in Applied Microbiology·E H M WalterA Y Kuaye
Dec 24, 2002·Journal of Food Protection·Laura D ReinaFrederick Breidt
Apr 25, 2006·FEMS Microbiology Ecology·Stefan KutterMichael Schmid
Dec 17, 2005·Journal of Food Protection·Patricia A DiPersioJohn N Sofos
Oct 30, 2009·Critical Reviews in Microbiology·Alline Artigiani Lima TribstPilar Rodriguez de Massaguer
Jun 21, 2018·Epidemiology and Infection·S D BennettR V Tauxe

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