Human pathogens associated with raw produce and unpasteurized juices, and difficulties in decontamination

  • S L Burnett
  • L R Beuchat

DOI: 10.1038/sj.jim.7000199

Cite this article as:
Burnett, S. & Beuchat, L. J Ind Microbiol Biotech (2001) 27: 104. doi:10.1038/sj.jim.7000199

The ability of public health agencies to identify, through enhanced epidemiologic and surveillance techniques, raw fruits, vegetables, and unpasteurized juices as probable sources of infectious microorganisms, has undoubtedly resulted in increased numbers of documented outbreaks. Changes in agronomic, harvesting, distribution, processing, and consumption patterns and practices have also likely contributed to this increase. The risk of illness associated with raw produce and unpasteurized produce products can be reduced by controlling or preventing contamination, or by removing or killing pathogenic microorganisms by washing or treating them with sanitizers. However, the hydrophobic cutin, diverse surface morphologies, and abrasions in the epidermis of fruits and vegetables limit the efficacy of these treatments. Journal of Industrial Microbiology & Biotechnology (2001) 27, 104–110.

Keywords: fruit; vegetable; pathogen; sanitizer 

Copyright information

© Society for Industrial Microbiology 2001

Authors and Affiliations

  • S L Burnett
  • L R Beuchat
    • 1
  1. 1.Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, GA 30223-1797, USAUS

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