Rainfall, use of contaminated water for irrigation or contaminated equipment are among the factors that cause contamination of leafy greens with Salmonella and Norovirus. These are some of the findings of EFSA’s latest opinion on risk factors that contribute to the contamination of leafy greens at different stages of the food chain. The BIOHAZ Panel has recommended that producers use good agricultural, hygiene and manufacturing practices to reduce contamination. The Panel has also proposed specific microbiological criteria at primary production.
♦ Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 2 (Salmonella and Norovirus in leafy greens eaten raw as salads)
