Summary report of the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment on the Prevention and Control of Microbiological Hazards in Fresh Fruits and Vegetables (Part 3: Sprouts)

Summary report of the Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment on the Prevention and Control of Microbiological Hazards in Fresh Fruits and Vegetables (Part 3: Sprouts)

Virtual meeting, 22, 23, 24, 29 and 30 November 2021

Year of publication 2022

Place of publication Rome, Italy ;

Pages 8p.

Author FAO, WHO

Publisher FAO ;

Product type Document

Edition 1

Language English

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Document

Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) on the Prevention and Control of Microbiological Hazards in Fresh Fruits and Vegetables (Part 4: Commodity-specific interventions). Summary and Conclusions report 2022
Issued September 2022
2022

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Document

Joint FAO/WHO Expert Meeting on Microbiological Risk Assessment (JEMRA) meeting on the Prevention and Control of Microbiological Hazards in Fresh Fruits and Vegetables.
SUMMARY and CONCLUSIONS. Issued on 19 November 2021
2021

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Book (series)

Prevention and control of microbiological hazards in fresh fruits and vegetables. Part 3: Sprout
Meeting report
2023

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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.

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