Food Safety Risk Associated with Foods of Plant Origin
Consumers include foods of plant origin in their diet because they want to eat healthy. However, what many consumers do not realize is that consumption of these foods may pose a food safety risk. Foods contaminated with unacceptable levels of pathogenic micro-organisms, chemicals, or physical hazards can result in severe health and economic effects for consumers and society.
Foods of plant origin are those derived from plants which include:
• produce (fruits and vegetables)
• sprouts
• culinary herbs
• nuts
• edible fungi
• maple and honey products
• grain products
Factors Affecting Food Safety
Post harvesting: Improper post harvest handling may contribute further contamination. Inadequate product storage conditions may also allow pathogenic micro-organisms that are present to multiply.
Processing: There is an increased demand for fresh cut produce including fruit trays, bagged salads and cut vegetables. Processing (peeling or cutting) fruits and vegetables increases the risk of contamination by breaking the natural outer barrier of the fruit and releasing juices which provides nutrients for pathogenic micro-organisms to grow, if present. These processes also involve product handling by personnel and/or equipment that if not hygienic can be a source of contamination.
Overview of Food Borne Pathogens and Trends in Food
In 2011, the Centers for Disease Control (CDC) estimated that there are 31 pathogens known to cause food-borne illness that are responsible for approximately 9.4 million illnesses, 56 thousand hospitalizations and 1,400 deaths each year in the United States. The pathogen that is most commonly associated with hospitalization and death is salmonella.
Food Recall Trends
# of recalls caused by: |
2013 | ||||
Raw – meat |
RTE – fresh (or minimally processed) foods of plant origin |
RTE-meat |
Other – RTE processed products ex: baked goods, cheese, etc. |
Total | |
Listeria monocytogenes |
0 |
1 |
4 |
6 |
11 |
salmonella |
0 |
18 |
1 |
0 |
19 |
E.coli (pathogenic) |
5 |
0 |
0 |
1 |
6 |
Clostridium botulinum |
0 |
1 |
4* |
0 |
5 |
Total |
5 |
20 |
8 |
7 |
41 |
*All products recalled due to Clostridium botulinum were smoked or cured meat and fish products.
Food-Borne Illness Outbreaks
Since most foods of plant origin are consumed fresh, without further cooking, the risk of contaminated foods of plant origin causing food-borne illness is higher. Produce may be washed using water or disinfectants at a safe concentration, however, pathogens inside the product will not be affected. Pathogens can enter produce by capillary action through bruises, blossom or stem scars. One study indicated if salmonella is applied to the pollen tube of a (tomato) flower, it can be isolated from the fruit when mature.
Year |
Company |
Country |
Product |
Organism |
Illnesses/Deaths |
Cause (if known) |
2014 |
Not identified |
Canada and United States |
sprouted chia seeds |
Salmonella (4 different strains) |
63 illnesses in Canada
31 illnesses in the US
5 hospitalizations
0 deaths |
unknown |
2013 |
Daniel Cardenas Izabal and Miracle Greenhouse |
United States |
cucumbers |
Salmonella Saintpaul |
84 illnesses
17 hospitalizations
0 deaths |
unknown |
2012 |
Daniella brand mangoes – distributed by Splendid Products |
Canada and United States (product imported from Mexico) |
mangoes |
Salmonella
Braenderup |
178 illnesses in the US
25 hospitalizations
0 deaths |
unknown |
2011 |
Jensen Farms |
United States - Colorado |
cantaloupe |
Listeria monocytogenes (listeriosis) |
146 illnesses
30 deaths
1 miscarriage
|
poor post harvest handling practices |
2011 |
Agromod Produce Inc. |
United States (imported from Mexico) |
papaya |
Salmonella Agona |
106 illnesses
10 hospitalizations
0 deaths |
unknown |
2011 |
an unnamed German organic farm |
Europe (including Germany and France) |
fenugreek sprouts |
E.coli (STEC O104:H4) |
~4000 illnesses
>50 deaths |
contaminated seeds |
20082009 |
Peanut Corporation of America |
United States |
peanuts |
Salmonella
Typhimurium |
714 illnesses
24% hospitalized
9 deaths |
pest infestation, leaky roof, unsanitary conditions |
Preventative Recommendations
Traditionally, resources have focused on reducing food-borne illness caused by meat, but trends in food production and consumption indicate that food-borne illness is a significant and growing concern that should not be overlooked.
Since fresh produce is eaten without cooking, to avoid food-borne illness the focus needs to be on preventing contamination. To help identify potential risk in foods of plant origin producers, processors and those involved along the food chain need to evaluate their commodities, perform a risk assessment to identify potential hazards and establish control measures. The risk of contamination can be reduced by:
- implementing on-farm food safety practices (ex: good agricultural practices)
- ensure quality/safety of irrigation and post harvest cooling water
- protection from fecal contamination
- washing/sanitizing fresh produce (if applicable)
- control storage conditions
- control food handlers (follow proper hygienic practices)
- implementing food safety programs in facilities that cut and package fresh fruits and vegetables
- sanitation of equipment
- proper sanitary design of facility and equipment
- control of food handlers (follow proper hygienic practices)