EFSA‘s Panel on Biological Hazards (BIOHAZ) was asked for a scientific opinion on the health risk from pathogens that may contaminate food of non-animal origin (FoNAO).
It is the final opinion of five and addresses risk from Salmonella, Yersinia, Shigella and Norovirus in bulb and stem vegetables, and carrots.
When eaten as ready-to-eat or minimally processed products, these vegetables do not have physical interventions to eliminate the pathogens.
There is no routine or regular monitoring for these pathogens on the products in EU Member States and there is limited data on occurrence in Europe, said the panel.
Risk factors
The BIOHAZ panel concluded that the risk factors at primary production are likely to include several things based on what is known for other pathogens or other fresh produce.
Environmental factors, such as proximity to animal-rearing operation and climatic conditions that increase the transfer to pathogens from their reservoirs to the bulb and stem vegetables and carrot growing areas, was one area.
Animal reservoirs gaining access to growing areas or cross-contamination by equipment at harvest or post-harvest, and by manipulation by workers if this takes place at primary production are others.
Others were use of untreated or insufficiently treated organic amendments and contaminated agricultural water for irrigation or for application of agricultural chemicals such as pesticides.
Bulb and stem vegetables as well as carrots may be minimally processed to obtain ready-to-eat products, and these steps include selection, washing, cleaning, cutting, packaging and storage.
Other types of minimal processing (e.g. commercial unpasteurized juicing) rarely occur outside retail and catering.
Freezing, cooking, drying, bottling, canning and other processes were outside of the opinion, said the panel.
During minimal processing, contamination or cross-contamination via equipment, water or food handlers are likely to be the main risk factors.
“There is limited information on the behaviours of Salmonella, Yersinia, Shigella or Norovirus in the specific vegetable food matrices, but these pathogens are likely to survive on the surfaces of these vegetables for days to several weeks at both ambient and at refrigeration temperatures,” said the panel.
Mitigation measures
For mitigation measures against the pathogens in bulb and stem vegetables, and carrots the panel concluded food safety management systems along farm to fork will be applicable to the control of a range of microbiological hazards.
Systems including Good Agricultural Practices (GAP), Good Hygiene Practices (GHP) and Good Manufacturing Practices (GMP) should be the primary objective of operators producing bulb and stem vegetables as well as carrots.
Mitigation options for reducing risk of Salmonella and Yersinia contamination are to prevent direct contact with animal, bird or human faeces, or indirect contact through slurries, sewage, sewage sludge, contaminated soil, water, equipment or food contact surfaces or food handlers.
For Norovirus and Shigella options include good personal hygiene practices by food handlers during harvest, manual handling during sorting, packing and at final preparation and food service.
The panel also highlighted production areas, equipment, farm environments, water and training as areas of importance.