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Scientific Interpretive Summary

Discussion document on pathogens in fruits and vegetables in New Zealand

In light of the increasing number of overseas outbreaks of foodborne illness associated with consumption of fresh produce, NZFSA commissioned a review of available information to provide a preliminary guide as to possible risks in New Zealand associated with ready-to-eat (RTE) intact and fresh cut vegetables and fruits, fresh (unpasteurised) juices and sprouts.

The report notes that while New Zealanders are likely consuming an increasing number and variety of minimally processed RTE products containing fruit and vegetable ingredients, more organic produce, and more produce from farmers markets, the proportion of reported outbreaks attributed to produce is much lower than overseas, although information on the aetiology of these rare outbreaks is generally poor.

Despite the obvious potential for produce-related food safety issues, only one confirmed outbreak – Hepatitis A in raw blueberries – has been documented in New Zealand. An additional outbreak of Salmonella has been tentatively linked to the use of contaminated wash water, and a further E. coli O157:H7 outbreak investigation revealed the presence of the organism in stream water being used as a source of farm-level wash water.

These outbreaks suggest failures in good hygiene practices, either as a consequence of contaminated irrigation water, improperly treated manures, the possible use of contaminated wash water or poor food handler hygiene. While these risk areas are addressed by the New Zealand Good Agricultural Practice (GAP) programme, they are acknowledged as being difficult to control.

The report summarises the limited historical microbiological surveys of produce in New Zealand noting negligible prevalence of pathogens such as Salmonella and E. coli O157:H7 in hydroponically grown vegetables, lettuce and apples, and low prevalence of Listeria monocytogenes in deli RTE salads. More comprehensive surveys are required to better define consumer exposure to pathogens on fresh produce, including the contribution of produce handling, processing operations (e.g. chopping and juicing) and temperature control in supermarkets, juice bars and other outlets.

Updated 26 January 2010