As people include more fresh produce into their diets each year contamination of fresh produce is emerging as a major food safety challenge, Lincoln toxicology Prof Ravi Gooneratne says.
While it is generally processed ready-to-eat and cold-stored meat and dairy products that are considered high-risk foods for food poisoning, recently several listeriosis outbreaks have been linked to fresh produce contamination around the world.
Studies have also detected L. monocytogenes, bacterial infections that cause illness, in fresh produce samples and even in some minimally processed vegetables. Prof Gooneratne said the greatest risk was when fresh vegetables and fruits were consumed without being washed.
According to Prof Gooneratne, the incidence of foodborne outbreaks caused by contaminated fresh fruits and vegetables has increased in recent years.
''These food-borne outbreaks are not only a burden on public health but also cause heavy economic loss to the food industry.''
New products aimed at making fresh food more accessible and convenient to appeal to the consumer may also increase food safety risks, he says.
''Cut fruits and vegetables have a higher microbial risk profile than the 'whole' produce. Therefore, it is not surprising that delicatessen salads made up of the same vegetables can be more contaminated.
