Increased Risk of Illness Associated With Infiltration of Pathogens Into Raw Fruits and Vegetables. L. R. Beuchat, University of Georgia
Outbreaks of human infections associated with the consumption of raw fruits and vegetables have occurred with increased frequency over the past decade. Changes in agronomic, harvesting, processing, and consumption patterns and practices may have contributed to this increase. The risk of bacterial, viral, and parasitic infections associated with raw and minimally processed fruits and vegetables can be minimized by controlling or preventing contamination, or by removing or killing cells of pathogenic microorganisms by washing or treating with sanitizers. Vigorous brushing, rubbing, and washing, followed by application of a wide range of sanitizers often results in no more than a 2-log / cm2 decrease in microorganisms per cm2 of surface. The lack of effectiveness of many sanitizers has been attributed to their inability to reach pathogens lodged in cracks, abrasions, and natural structures on the surface. The hydrophobic cutin layer protects enmeshed microbial cells against contact with sanitizers, even at high concentrations. Immersion of warm produce in cool water containing microorganisms causes infiltration of cells which confounds the removal or inactivation by physical or chemical treatments. This results in an increased risk of viable cells of pathogens being present in produce at the point of consumption. Pathogens that are not killed by sanitization or are released from tissues during the production of juices that are not pasteurized can result in an increased risk of human infections. The extent of infiltration of pathogens into various types of fruits and vegetables, and the impact of this phenomenon on numbers of outbreaks and cases of infections has not been defined. However, evidence is growing to indicate that infiltration of pathogens does occur in a wide range of produce types and removal or inactivation would seem to be critical if the risk of infection is to be minimized.
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