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Enterohemorrhagic Escherichia coli on Fresh-Cut Leafy Vegetables

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Microorganisms in Foods 7

Abstract

This chapter is concerned with Escherichia coli O157:H7 in fresh-cut, ready-to-eat (RTE) leafy green vegetables, sometimes simply referred to as “leafy greens”. The information follows the principles outlined in earlier chapters. The unique severity of E. coli O157:H7, and other enterohemorrhagic E. coli (EHEC), potentially present on RTE foods such as “leafy greens” warrants special consideration. Food safety risk management of RTE leafy vegetables products requires a holistic, or “systems” approach involving Good Agricultural Practices (GAPs), Good Manufacturing Practices (GMPs) and Good Hygienic Practices (GHP) in processing, minimization of growth during distribution and testing for validation and verification of control measures.

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Notes

  1. 1.

    The CDC Foodborne Outbreak Online Database (http://wwwn.cdc.gov/foodborneoutbreaks/) was searched in late 2015 for outbreaks related to: green leaf lettuce, iceberg lettuce, iceberg lettuce (unspecified), leaf lettuce, leaf lettuce (unspecified), leafy green, lettuce, lettuce based salads, lettuce, prepackaged, lettuce (unspecified), mesclun mix, mesclun mix and spinach, mesclun mix salad, mesclun mix (unspecified), prepackaged leafy greens, romaine lettuce, shredded lettuce, spinach, spinach salad, spinach (unspecified).

  2. 2.

    Strictly speaking, the term ‘dose-response’ in relation to infections is a misnomer because the consequences of infection are largely independent of the dose ingested. Although there are some reports of disease severity being affected by the dose ingested (e.g., Mintz et al. 1994) dose-response models in the microbial food-safety literature are for probability of infection, or probability of illness upon infection and should, more correctly be called ‘dose-probability of illness’ models. For simplicity, however, we use the term ‘dose-response model’ to indicate the relationship between EHEC dose ingested and probability of infection.

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    International Commission on Microbiological Specifications for Foods (ICMSF). (2018). Enterohemorrhagic Escherichia coli on Fresh-Cut Leafy Vegetables. In: Microorganisms in Foods 7. Springer, Cham. https://doi.org/10.1007/978-3-319-68460-4_17

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