The risks posed by pathogens on fresh produce are the subject of an extensive new review…

The risks posed by pathogens on fresh produce are the subject of an extensive new review by Campden & Chorleywood Food Research Association (CCFRA).

The review, entitled “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 managing the risks that pathogens pose. CCFRA believes the review is useful to anyone working in the fresh produce sector with particular responsibility for or interest in product safety assurance.

“Good manufacturing practice is essential in assuring the safety of fresh prepared products, with particular attention being paid to potential routes of contamination and the risks associated with foodborne pathogens,” said a statement.

For more information, email Sue Hocking at pubs@campden.co.uk.

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