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Prevention and control of microbiological hazards in fresh fruits and vegetables. Part 3: Sprout

Meeting report

Year of publication 2023

Place of publication Rome, Italy ;

Pages 104 p.

Author FAO; WHO

Publisher FAO ; WHO ;

Product type Book (series)

ISBN 978-92-5-137490-0

Series title Microbiological Risk Assessment Series

Series number No. 43

Synopsis (short abstract) In 2019, following a request from the Codex Committee on Food Hygiene (CCFH), the Codex Alimentarius Committee (CAC) approved new work at its 42nd Session on the development of guidelines for the control of Shiga toxin-producing Escherichia coli (STEC) in leafy vegetables and in sprouts. Sprouts have different food safety concerns from other fresh fruits and vegetables because the conditions under which sprouts are produced (time, temperature, humidity, pH and nutrients) are ideal for foodborne pathogen growth. Outbreak investigations have demonstrated that foodborne pathogens found on sprouts most likely originate from the seed, but the contamination could also be attributed to the production environment. This report covers prevention and control measures specific to the primary production and handling of seed for sprouting, the production of sprouts and hygienic practices applicable to retail and food services. Recommendations for proper record keeping and the establishment of product traceability programmes that facilitate the identification and investigation of contaminated seed and sprouts in the event of an illness outbreak or product recall are also included.

Cite this content as:

FAO & WHO. 2023. Prevention and control of microbiological hazards in fresh fruits and vegetables – Part 3, sprouts. Meeting report. Microbiological Risk Assessment Series No. 43. Rome, FAO.

https://doi.org/10.4060/cc3810en

Language English

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