Fresh produce a potential source of poisoning, warns authority
Fruits and vegetables such as melons, berries, leafy greens, tomatoes, legumes, grains, and sprouted seeds pose the biggest threat of illness for consumers, according to the European Food Safety Authority (EFSA).
“A lot of fresh produce is eaten raw so any harmful bugs that may be in the produce will not be removed by cooking,” said Food Safety Authority Ireland (FSAI) CEO Pamela Byrne.
There have been several cases of food poisoning originating in fruit and veg across Europe in recent years — in 2011, beansprouts in Germany containing e-coli killed 50 people and infected 4,075 others. In 2013, an outbreak of hepatitis originating from frozen berries led to 23 cases of the illness in Ireland, with a further 240 cases and 1,075 suspected cases across 11 countries. A boil-before-consuming notice remains in place as the contaminated berries could still be circulating within the food chain, says the FSAI. With incidents of foodborne illness on the rise, it is vital that growers take the necessary steps to limit contamination of fresh produce, the FSAI warns.
New guidelines published yesterday by the authority give advice for growers on the safe production of fresh produce on farms. Growers should select the right site to grow, restrict access for animals and pests, use pesticides and fertilisers safely, and use a safe water supply and good harvesting techniques say the FSAI. The authority also advises producers to put a recall and traceability system in place, as well as providing training and good facilities for staff.
Anything that is produced to be eaten raw, such as tomatoes, should be washed thoroughly, the FSAI recommended.
