作者: ERICA KINTZ , LISA BYRNE , CLAIRE JENKINS , NOEL McCARTHY , ROBERTO VIVANCOS
DOI: 10.4315/0362-028X.JFP-19-014
关键词:
摘要: Shiga toxin-producing Escherichia coli (STEC) outbreaks involving ready-to-eat salad products have been described in the scientific literature since 1995. These typically do not undergo a definitive control step such as cooking to eliminate pathogens. To reduce number of STEC infections from products, efforts will need focus on preventing and reducing contamination throughout food chain. We performed systematic review sprouted seeds, salad, or leafy green determine whether there were recurrent features, availability microbiological evidence identification event, which may inform future investigations prevention strategies. Thirty-five linked contaminated greens identified for inclusion. The occurred 1995 2018 ranged 8 more than 8,500 cases. Detection product was rare (4 35 outbreaks). For remaining outbreaks, determination source outbreak mainly relied analytical epidemiology (20 35) descriptive (11 35). traceback investigation 21 32 able identify possible routes leading where bacteria came how leaves contaminated. Investigations eight found poor practice during processing that contributed outbreak, insufficient postharvest disinfection product. Six strain animal feces near growing fields; two these also find it irrigation water farms, providing likely route contamination. results highlight limitations relying confirmation basis initiate upstream production understand This demonstrates importance of, difficulties associated with, food-chain studies measures prevention.