Pathogen detection, testing, and control in fresh broccoli sprouts.

Nutrition Journal
Jed W FaheyFrederick H Degnan

Abstract

The recent increased interest in consuming green vegetable sprouts has been tempered by the fact that fresh sprouts can in some cases be vehicles for food-borne illnesses. They must be grown according to proper conditions of sanitation and handled as a food product rather than as an agricultural commodity. When sprouts are grown in accordance with the criteria proposed from within the sprout industry, developed by regulatory agencies, and adhered to by many sprouters, green sprouts can be produced with very low risk. Contamination may occur when these guidelines are not followed. A one year program of microbial hold-and-release testing, conducted in concert with strict seed and facility cleaning procedures by 13 U.S. broccoli sprout growers was evaluated. Microbial contamination tests were performed on 6839 drums of sprouts, equivalent to about 5 million consumer packages of fresh green sprouts. Only 24 (0.75%) of the 3191 sprout samples gave an initial positive test for Escherichia coli O157:H7 or Salmonella spp., and when re-tested, 3 drums again tested positive. Composite testing (e.g., pooling up to 7 drums for pathogen testing) was equally sensitive to single drum testing. By using a "test-and-re-test" protocol, growers we...Continue Reading

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Citations

Feb 7, 2012·Cancer Prevention Research·Jed W FaheyThomas W Kensler
Nov 30, 2013·International Journal of Microbiology·Koichi MurakamiNobuyuki Sera
Sep 1, 2017·Statistics in Medicine·Md S WarasiChristopher R Bilder
Jan 16, 2019·Biometrical Journal. Biometrische Zeitschrift·Surupa Roy, Tathagata Banerjee
May 25, 2013·Statistics in Medicine·Boan ZhangJoshua M Tebbs
Apr 20, 2016·Statistics in Medicine·Md S WarasiChristopher R Bilder
Jun 11, 2021·International Journal of Food Microbiology·Roberta Fontanive Miyahira, Adriane Elisabete Costa Antunes
Jul 13, 2021·Statistics in Medicine·Christopher R BilderChristopher S McMahan

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