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Incidence, contributing factors, and control of bacterial pathogens in produce.

Author(s) : BRACKETT R. E.

Type of article: Article

Summary

The importance of bacterial pathogens in the transmission of foodborne illness has become apparent in recent years. Cross contamination with fecal matter and contact with contaminated water are the main causes. However, other reasons are also suggested as potential contributing factors. Control of foodborne pathogens must begin before produce is even planted. After planting, only clean potable water should be used for irrigation and harvesting equipment should be thoroughly cleaned and sanitized. Operators should be instructed in proper personal hygiene and provided with adequate sanitary and handwashing facilities. Vehicles transporting finished products should be sanitized, retail display cases must be kept clean and consumers should be informed. And last but not least, all along the cold chain, proper temperatures should be maintained.

Details

  • Original title: Incidence, contributing factors, and control of bacterial pathogens in produce.
  • Record ID : 1999-3619
  • Languages: English
  • Subject: General information
  • Source: Postharvest Biol. Technol. - vol. 15 - n. 3
  • Publication date: 1999/03

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