Foodborne outbreaks related to horticultural products presentation

Outbreak factors
Foodborne outbreaks related to horticultural products can be influenced by various factors
related to their growing period, harvesting, processing, storage, handling, distribution and
preparation. Some factors that can contribute to foodborne outbreaks illnesses in food
products are:

Cross contamination

Cross contamination occurs when harmful pathogens such as bacteria, viruses or parasites from
one surface, food item or person are transferred to another. Cross contamination can occur
through direct contact with contaminated surfaces, cutting boards, utensils or hands during
preparation or indirect contact through sharing of utensils, equipment or surfaces. Cross
contamination can take place in kitchens, food processing facilities, restaurants and even at
home.

For example, if a cutting board used to prepare raw meats and is then used to cut fresh fruits or
vegetables without being properly cleaned, any harmful pathogens such as listeria present on
the meats can spread and contaminate the produce, furthermore, if vegetables are stored
alongside raw meats, poultry or other sources of pathogens, cross contamination would occur.
Similarly, if hands are not properly washed after handling raw meat and then touch ready-to-
eat foods the pathogens can be spread.

Cross contamination could also occur when meat is taken from animals that have diseases like
foot and mouth disease, septicemia or other contagious diseases. If the infectious lesions
remain on areas used as meats, if edible organs are infected or inedible infected organs leak on
meat surfaces or if products have come into contact with the animals feces, the risk of
contamination increases. Moreover, eggs can also be contaminated during their formation, as
well as after being laid, particularly when in contact with nesting materials or droppings.

To prevent cross contamination, separate cutting boards and utensils should be used for
different food types, proper handwashing must be done and maintaining a clean cooking
environment.
Contamination during harvesting and processing

Improper handling and hygiene practices during harvesting and processing can introduce
contaminants to the horticultural products such as fruits and vegetables. Workers who do not
follow proper handwashing and sanitation procedures can transfer pathogens from their hands
to their produce, furthermore, when packaging are nor properly sealed or is damaged,
vegetables can be exposed to contaminants during transportation and storage. Rough handling
during distribution can also lead to bruising or damage to the products, creating entry points
for pathogens.

Improper temperature control

Improper temperature control is a significant factor in causing foodborne outbreaks related to

horticultural products. When these products are stored, transported or prepared at incorrect
temperatures, it can lead to the growth of harmful bacteria such as Salmonella, E. coli and
Listeria. For instance, if fresh produce is stored at temperatures above 4˚C, bacteria can
multiply rapidly and cause contamination. Similarly, the incorrect maintenance of temperatures
for cooked at the proper temperature can permit the survival and multiplication of pathogens.

Inadequate temperature management can result in the proliferation of bacteria like Salmonella,
Clostridium perfringens, among others responsible for causing foodborne illnesses. This can
occur when contaminated foods are allowed to be stored in hot-holding devices operating at
temperatures that encourage bacterial growth.

In food establishments or homes, when previously cooked foods are reheated or foods are
cooked for insufficient time could lead to contamination.

To prevent such outbreaks, it is crucial to store perishable horticultural products at the

recommended temperatures, both during storage and transportation and ensure thorough
cooking to kill any pathogens present.

Inadequate washing

When fruits and vegetables are not properly washed, contaminants like dirt, pesticides and
pathogens can remain on their surfaces, posing a risk to consumers. Pathogens like E. coli and
Salmonella can be present in soil or water used for irrigation and if not removed through proper
washing, they can lead to illnesses when consumed.
Thoroughly washing produce under clean, running water and using a brush for items with rough
surfaces can help remove potential contaminants and reduce the risk of outbreaks

Contaminated water

Contaminated water is one of the major source of foodborne outbreaks. Contaminated water
used for irrigation, washing or processing of fruits and vegetables can introduce harmful
pathogens like E. coli, Salmonella or noroviruses onto the produce. When consumed without
thorough cooking, these pathogens can cause foodborne illnesses. It is unlikely though that an
infective dose of salmonella would be on lettuce or other raw vegetables, for example. But it is
possible for the same foods to contain an infective dose of shigellae.

Ensuring that water sources used in agriculture are free from contaminants and following
proper hygiene and sanitation practices during cultivation, harvesting and processing is crucial
to prevent such outbreaks.

Improper handling during preparation

Bacteria find their way into food preparation areas, either through raw meats, fruits and
vegetables or contaminated surfaces within foodservice establishments. From there, they can
be transmitted to the hands of workers and the surfaces of equipment. If improper
handwashing has not been carried out, these harmful bacteria can then spread to other foods
that are subsequently handled. Additionally, individuals who are infected and handle foods,
which are not subsequently subjected to heat treatment, pose a risk.

Pathogenic bacteria present on or within contaminated food will multiply rapidly if the
conditions are conducive, namely, if the food contains sufficient moisture, a variety of nutrients
and falls within their optimal growth temperature range.

Most vegetative bacteria, except spores, are effectively eliminated during cooking when the
food’s temperature surpasses 73˚C for a sufficient duration. Pathogens often get into food
preparation environments through contaminated raw meats. While proper cooking eradicates
these organisms, contamination can occur prior to cooking, when pathogens can transfer onto
the hands of workers who handled raw ingredients, as well as onto equipment that are used in
processing and preparation including chopping, knives among others.

For heat processed foods to serve as vectors for foodborne outbreaks, pathogens, especially
bacterial spores, must either survive the heat processing or the food must become
contaminated post-processing. Those bacteria that withstand the preparation stages usually
proliferate to reach levels of causing illnesses.
Inadequate cooling and storage

Inadequate cooling of food products have been related to many bacterial foodborne diseases
such as salmonellosis, staphylococcal food poisoning and Clostridium perfringens
gastroenteritis. These outbreaks frequently originated from foods prepared in foodservice
establishments and homes. Inadequate cooling practices were usually failure to refrigerate
cooked foods, storing foods in large containers or in bulk quantities within refrigerators for
extended periods provides sufficient time for these bacteria to multiply to sufficient numbers to
cause illnesses.

Thank you for your kind attention, I now yield the floor to my colleague for the next part.

Air quality

Airborne contaminants can settle on food products, potentially leading to contamination. This is
particularly relevant in environments with poor ventilation such as storage area or where air
quality is compromised. For example, when crops are cultivated in proximity to roadsides. In
such cases, pollutants present in vehicular exhausts emissions, which often contain hazardous
substances, have the ability to contaminate the crops upon deposition, thereby introducing
contaminants.

To mitigate the risk of foodborne outbreaks related to horticultural product, it is important to

implement and enforce Good Agricultural Practices, proper hygiene protocols, effective
packaging, temperature controls and education for both workers in the agricultural sector and
consumers. Regular monitoring, testing and traceability efforts can also help identify and
address potential issues before they escalate into serious outbreaks.