Agriculture Reference
In-Depth Information
Table 5.1.
Foodborne Outbreaks Associated with Fresh Produce, by Causative Agent,
1998-2004*
Bacterial
97
Parasite
6
Salmonell
a
5 3
Cyclospora
5
E. coli 0157
1 9
Other
1
Shigella
6
Chemical
6
Campylobacter
6
Other
1 3
Viral
81
Calicivirus/
Norovirus
7 3
Hepatitis A
8
Tauxe (2008) .
* electronic Foodborne Outbreak Reporting System (eFORS), preliminary analysis and subject to change.
The causative agent was identifi ed in 190 (48%) of the 384 produce-associated outbreaks during this
time period.
Table 5.2.
Produce Outbreaks by Commodity 1996-2008
Tomatoes
14
Jalapeno/Serrano
1
Lettuce
15
Mango
2
Romaine lettuce
6
Almonds
2
Mixed lettuce
1
Parsley
2
Cabbage
1
Basil
4
Spinach
3
Cilantro
1
Cantaloupe
9
Green grapes
1
Melons
2
Snow Peas
1
Honeydew melon
2
Basil or Mesclun
2
Raspberries/berries
7
Squash
1
Green onions
3
Unknown
2
Total = 82 outbreaks
As of May, 2008
Guzewich 2008 ; Vierk 2009 .
that leafy greens, tomatoes, cantaloupe, herbs (such as basil and parsley), and berries
were responsible for approximately 78% of the produce-associated outbreaks during
this time period.
To reduce the likelihood of illnesses, it is important to understand the sources (or
reservoirs for the pathogenic microorganisms implicated in produce- associated out-
breaks as compiled in Table 5.3 (Guzewich 2008; Vierk 2009). From 1996-2008,
zoonotic (animal) reservoirs were responsible for outbreaks from
E. coli
O157:H7 and
Salmonella
species; human reservoirs were responsible for
Cyclospora
, hepatitis A,
and
Shigella
outbreaks. The source of the zoonotic reservoirs involved in outbreaks
included 35 that were domestic, 9 foreign, and 15 unknown for a total of 59; the source
of human reservoirs were 1 that was domestic, 11 foreign, and 10 unknown for a total
of 22 (Guzewich 2008 ; Vierk 2009 ).
Produce has always been considered a very safe food, and it still is, but many
people wonder why there has been an increase in the number of produce-associated
