The risks posed by pathogens on fresh produce are the subject of an extensive new review from CCFRA. Risks of pathogens in ready-to-eat fruit, vegetables and salads throughout the production process looks at each of eight significant pathogens and their likely survival on fresh produce, before summarising surveys of pathogens on, and outbreaks associated with, such products.

It looks in detail at the routes of microbial contamination and points to sources of guidance on how to help manage the risks the pathogens pose. It will be of value to anyone working in the fresh produce sector with an interest in or responsibility for product safety assurance.

In recent years, there has been a large increase in demand for and consumption of fresh prepared and minimally processed fruits, vegetables and salads. Industry has responded to consumer demand by creating a wide range of fresh and minimally processed products, incorporating raw fruits and vegetables that have been cut, trimmed, peeled and washed, for consumption raw without further preparation, washing or cooking.

As with processed products, good manufacturing practice is essential in assuring the safety of these fresh prepared products, with particular attention being paid to potential routes of contamination and the risks associated with foodborne pathogens.