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Chapter 23 : Interventions for Hazard Control in Foods Preharvest

Authors: Jarret D. Stopforth1, Balasubrahmanyam Kottapalli2, John N. Sofos3
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Affiliations: 1: PURAC, Arkelsedijk 46, 4206 AC, Gorinchem, The Netherlands; 2: Kraft Foods, 200 Deforest Ave., East Hanover, NJ 07936; 3: Center for Meat Safety & Quality, Food Safety Cluster of Infectious Diseases Supercluster, Department of Animal Sciences, Colorado State University, 1171 Campus Delivery, Fort Collins, CO 80523-1171
Content Type: Monograph
Publication Year: 2010

Category: Food Microbiology; Applied and Industrial Microbiology

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Abstract:

This chapter focuses on biological hazards, such as viruses, parasites, bacteria, fungi, and any of their associated toxins. It should be noted that biological hazards pose the greatest public health threat at the preharvest stage since chemical and physical hazards do not reproduce and increase in the food and in the environment with time, as do microbiological hazards. Consumption of food, especially fresh foods that are not sterile, carries inherent risks of food-borne disease. Pathogens entering the chain at any stage can be transferred to the final product and result in food-borne illness. The major problem with preharvest control of food-borne pathogens is the wide variety of food products, the range of pathogens, and the complexity of environmental conditions. Vaccination of poultry against serovar Enteritidis has been effective in reducing the pathogen within flocks and eggs and indeed the incidence of salmonellosis in humans. Certain bacteria have the ability to produce and release extracellular proteins with antimicrobial properties, termed bacteriocins. Waste must be handled and stored in a manner that does not contaminate fresh produce. Manure must be obtained from an approved supplier with certification that it is processed adequately to kill pathogens. Agricultural water is used for chemical application, fertilizer application, and irrigation and does not need to be potable. Preharvest control of biological hazards in foods is a relatively new concept, although there have always been “quality assurance” programs in the production sector.

Citation: Stopforth J, Kottapalli B, Sofos J. 2010. Interventions for Hazard Control in Foods Preharvest, p 357-378. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch23
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Tables

Interventions for Hazard Control in Foods Preharvest
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Citation: Stopforth J, Kottapalli B, Sofos J. 2010. Interventions for Hazard Control in Foods Preharvest, p 357-378. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch23
/content/10.1128/9781555815936.ch23.ch23tab01
Table 1.
Common zoonotic pathogens transmitted by domestic farm animals to humans
Generic image for table
Table 1.

Common zoonotic pathogens transmitted by domestic farm animals to humans

Citation: Stopforth J, Kottapalli B, Sofos J. 2010. Interventions for Hazard Control in Foods Preharvest, p 357-378. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch23
/content/10.1128/9781555815936.ch23.ch23tab02
Table 2.
Major food-borne outbreaks in the United States caused by fresh/fresh-cut produce in the last 10 years
Generic image for table
Table 2.

Major food-borne outbreaks in the United States caused by fresh/fresh-cut produce in the last 10 years

Citation: Stopforth J, Kottapalli B, Sofos J. 2010. Interventions for Hazard Control in Foods Preharvest, p 357-378. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch23
/content/10.1128/9781555815936.ch23.ch23tab03
Table 3.
Microbiological risk categories of fresh produce
Generic image for table
Table 3.

Microbiological risk categories of fresh produce

Citation: Stopforth J, Kottapalli B, Sofos J. 2010. Interventions for Hazard Control in Foods Preharvest, p 357-378. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch23
/content/10.1128/9781555815936.ch23.ch23tab04
Table 4.
Sources and control points for microbial hazards in fresh produce during preharvest farm operations
Generic image for table
Table 4.

Sources and control points for microbial hazards in fresh produce during preharvest farm operations

Citation: Stopforth J, Kottapalli B, Sofos J. 2010. Interventions for Hazard Control in Foods Preharvest, p 357-378. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch23

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