Food Protection Trends - November/December 2019 - 578

persistence of the pathogen in the soil for almost 8 weeks. It
was concluded that th E. coli O157:H7 was not transmitted
from contaminated manure to lettuce under the test
conditions (21).
Large quantities of animal manure are applied to agricultural lands in the U.S., with an estimated 1.36 billion tons
being applied annually, 90% of which consists of cattle manure
(35). Although application of manure or compost improves
soil fertility, applying improperly treated or contaminated
manure and compost, especially of animal origin, which
contains various enteric pathogens, could allow pathogens
to enter the food chain (19). Pathogens may be introduced
into the soil from contaminated manure, compost, irrigation
water, and surface runoff water from production operations
such as those used for raising cattle, swine, or poultry. On
the basis of results of the aforementioned studies, it can be
concluded that application of manure to production fields
may result in persistence of microorganisms in the environment for extended periods of time, thereby increasing the
risk of contamination of the produce.
CONCLUSION
Increases in production, distribution, and consumption of
fresh produce, along with inconsistent agricultural practices
and varying production methods, may explain the high
incidence of produce-associated foodborne illness outbreaks.
In the past decade, food safety has become a major concern,
and the frequency of outbreaks has reduced consumer
confidence, which has led the food industry to take steps
necessary to produce safe food and thus rebuild consumer
acceptance. Various environmental factors during pre- and
post-harvest may contribute significantly to contamination of
fresh produce by spoilage organisms and potential pathogens.
It is clear that microorganisms, including human pathogens,
have the ability to survive in water, soil, and manure, and on
fresh produce, for prolonged periods of time because of their
ability to adapt to extreme conditions.

Illnesses associated with produce are sporadic. Although
numerous studies have demonstrated the ability of pathogens
to contaminate fresh produce, experimental studies do
not mimic real farm environments, and their implications
are "one size fits all;" prescriptive and reactive approaches
have not, to date, provided adequate solutions. Microbial
contamination is difficult to remove and can easily become
internalized through natural features such as stem scars or
leaf injury. Employing effective sanitation plays a major
role in eliminating pathogens; however, it is evident that
the current options employed for sanitizing produce are
insufficient to combat the sporadic contaminations that
may occur in a produce growing and handling environment.
Emphasis must be placed on employing multi-level sanitation
processes that use hurdle technology to make produce safer
for human consumption. Because of the numerous routes
and weak links in production, storage, and distribution of
fresh produce, complete elimination of pathogens is difficult,
since contamination can occur at any point along the chain.
To prevent produce-related contamination, we need to look
at the entire food chain from field to consumption with an
eye to identifying major control points and establishing
essential risk-based prevention steps. Prevention of producerelated outbreaks also requires a collaborative effort from
industry, government, health agencies, and academia (16).
The majority of produce-related outbreaks in the past
were associated with leafy greens (25%), sprouts (25%),
and melons (10%) (8), leading many people to think that
the focus of food safety programs should be only such
high-risk commodities. However, restricting food safety
practices to these high-risk commodities does not meet
the overall purpose of producing safe food for human
consumption, because every crop produced in the field has
a chance to become contaminated with human pathogens.
Thus, employing proactive and prevention-based food
safety programs such as those described in GAP/GHP and
the FSMA Produce Safety Rule should be most effective in
reducing food safety risks.

REFERENCES
1. Allende, A., M. V. Selma, F. Lopez-Galvez,
R. Villaescusa, and M. I. Gil. 2008. Impact of
wash water quality on sensory and microbial
quality, including Escherichia coli crosscontamination, of fresh-cut escarole. J. Food
Prot. 71:2514-2518.
2. Barker-Reid, F., D. Harapas, S. Engleitner,
S. Kreidl, R. Holmes, and R. Faggian. 2009.
Persistence of Escherichia coli on injured
iceberg lettuce in the field, overhead irrigated
with contaminated water. J. Food Prot.
72:458-464.
3. Belden, C., and D. Orden. 2011. Review of
the FDA Food Safety Modernization Act
(FSMA): What it means, where it is headed,
and why it matters, GII working paper.
Available at: http://www.gii.ncr.vt.edu/docs/
gii_wp2011-3.pdf.

578

4. Berger, C. N., S. V. Sodha, R. K. Shaw, P. M.
Griffin, D. Pink, P. Hand, and G. Frankel.
2010. Fresh fruit and vegetables as vehicles
for the transmission of human pathogens.
Environ. Microbiol. 12:2385-2397.

8. Bihn, E., G. Wall, C. Fisk, M. Humiston,
D. Pahl, D. Stoeckel, R. Way, and K. Woods.
2017. Produce Safety Alliance National
Curriculum. Version 1.1. Produce Safety
Alliance, Cornell University.

5. Beuchat, L. R. 1996. Pathogenic microorganisms associated with fresh produce.
J. Food Prot. 59:204-216.

9. Brandl, M. T., and R. E. Mandrell. 2002.
Fitness of Salmonella enterica serovar
Thompson in the cilantro phyllosphere.
Appl. Environ. Microbiol. 68:3614-3621.

6. Beuchat, L. R., and J. H. Ryu. 1997. Produce
handling and processing practices. Emerging
Infect. Dis. 3:459-465.
7. Bezdicek, D. F., R. I. Papendick, and
R. Lal. 1996. Introduction: Importance of
soil quality to health and sustainable land
management, p. 1-8. In J. W. Doran, and
A. J. Jones (ed.), Methods for Assessing
Soil Quality, SSSA Spec. Publ. 49. SSSA,
Madison, WI.

Food Protection Trends November/December

10. Buck, J., R. Walcott, and L. Beuchat. 2003.
Recent trends in microbiological safety
of fruits and vegetables. Plant Hlth. Prog.
10:1094.


http://www.gii.ncr.vt.edu/docs/gii_wp2011-3.pdf http://www.gii.ncr.vt.edu/docs/gii_wp2011-3.pdf

Food Protection Trends - November/December 2019

Table of Contents for the Digital Edition of Food Protection Trends - November/December 2019

Food Grade Dye for Assessment of Biofilm Removal from Stainless Steel by Cleaning and Sanitizing Agents
Coming Events
Industry Products
General Interest Paper The Need for Prevention-based Food Safety Programs for Fresh Produce
PDG Highlight Developing Food Safety Professionals PDG
Beyond the Bio Steve Murphy
Validating Responses to a Food Safety Survey with Observations of Food Preparation Behaviors Among Limited Resource Populations
IAFP 2019 IN REVIEW
Food Protection Trends - November/December 2019 - Cover1
Food Protection Trends - November/December 2019 - Cover2
Food Protection Trends - November/December 2019 - 435
Food Protection Trends - November/December 2019 - 436
Food Protection Trends - November/December 2019 - 437
Food Protection Trends - November/December 2019 - 438
Food Protection Trends - November/December 2019 - 439
Food Protection Trends - November/December 2019 - 440
Food Protection Trends - November/December 2019 - 441
Food Protection Trends - November/December 2019 - Food Grade Dye for Assessment of Biofilm Removal from Stainless Steel by Cleaning and Sanitizing Agents
Food Protection Trends - November/December 2019 - 443
Food Protection Trends - November/December 2019 - 444
Food Protection Trends - November/December 2019 - 445
Food Protection Trends - November/December 2019 - 446
Food Protection Trends - November/December 2019 - 447
Food Protection Trends - November/December 2019 - 448
Food Protection Trends - November/December 2019 - Validating Responses to a Food Safety Survey with Observations of Food Preparation Behaviors Among Limited Resource Populations
Food Protection Trends - November/December 2019 - 450
Food Protection Trends - November/December 2019 - 451
Food Protection Trends - November/December 2019 - 452
Food Protection Trends - November/December 2019 - 453
Food Protection Trends - November/December 2019 - 454
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Food Protection Trends - November/December 2019 - 460
Food Protection Trends - November/December 2019 - 461
Food Protection Trends - November/December 2019 - 462
Food Protection Trends - November/December 2019 - 463
Food Protection Trends - November/December 2019 - 464
Food Protection Trends - November/December 2019 - IAFP 2019 IN REVIEW
Food Protection Trends - November/December 2019 - 466
Food Protection Trends - November/December 2019 - 467
Food Protection Trends - November/December 2019 - 468
Food Protection Trends - November/December 2019 - 469
Food Protection Trends - November/December 2019 - 470
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Food Protection Trends - November/December 2019 - 533
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Food Protection Trends - November/December 2019 - 539
Food Protection Trends - November/December 2019 - 540
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Food Protection Trends - November/December 2019 - 564
Food Protection Trends - November/December 2019 - 565
Food Protection Trends - November/December 2019 - 566
Food Protection Trends - November/December 2019 - 567
Food Protection Trends - November/December 2019 - Beyond the Bio Steve Murphy
Food Protection Trends - November/December 2019 - 569
Food Protection Trends - November/December 2019 - 570
Food Protection Trends - November/December 2019 - PDG Highlight Developing Food Safety Professionals PDG
Food Protection Trends - November/December 2019 - General Interest Paper The Need for Prevention-based Food Safety Programs for Fresh Produce
Food Protection Trends - November/December 2019 - 573
Food Protection Trends - November/December 2019 - 574
Food Protection Trends - November/December 2019 - 575
Food Protection Trends - November/December 2019 - 576
Food Protection Trends - November/December 2019 - 577
Food Protection Trends - November/December 2019 - 578
Food Protection Trends - November/December 2019 - 579
Food Protection Trends - November/December 2019 - Industry Products
Food Protection Trends - November/December 2019 - 581
Food Protection Trends - November/December 2019 - 582
Food Protection Trends - November/December 2019 - 583
Food Protection Trends - November/December 2019 - 584
Food Protection Trends - November/December 2019 - 585
Food Protection Trends - November/December 2019 - Coming Events
Food Protection Trends - November/December 2019 - Cover3
Food Protection Trends - November/December 2019 - Cover4
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