3. Sanitary risk analysis in plant products food safety schemes

The risk assessment work conducted on the risk associated with plant products has found that fresh cut fruit and vegetables, seed spouts, vegetables in oil, and unpasteurized juice present a high risk. This was done due to a history of foodborne illness outbreaks in Australia and the USA, mainly due to Salmonella. Annual consumption of these products in Australia has been estimated as being 11,000 tonnes of fresh cut vegetables, 150 tonnes of fresh cut fruits, 2600 tonnes of seed sprouts, 1000 tonnes of vegetables in oil products, and 100,000 L of unpasteurized juice.

Surveys of plant products have shown the potential for these high-risk plant products to be contaminated with L. monocytogenes, Aeromonas spp., B. Cereus, and Salmonella. Contamination of fresh cut fruit and vegetables can occur during growth, harvest or processing, with the main pathogens of concern being L. monocytogenes in general, and C. botulinum for products packaged under modified atmosphere. These products are considered high risk when they are consumed raw. Seed sprouts can become contaminated with B. cereus, Salmonella, and pathogenic E. coli during growth and harvest of the seeds and also during the sprouting process, which provides a near perfect environment for the growth of microorganisms. The oxygen-reduced environment provided by vegetables immersed in oil allows for the growth of anaerobic microorganisms, including C. botulinum, the cause of botulism. To reduce the risk, the vegetables or fruits are usually cooked and acidified prior to placement in oil. Unpasteurized fruit juices may become contaminated during the juicing process, either due to contamination on the exterior of the fruit, or the use of damaged and mouldy fruit. Because the juice is not heat treated, any pathogenic microorganisms present are able to survive, and acid-tolerant strains of pathogenic E. coli and Salmonella may grow.