Microbiology of crop plants – hazards, risks and controls

The presence of food borne pathogens on food raw materials, and specifically crop products, is an important consideration for the food supply chain. The presence of these organisms is in part due to contamination in primary production and associated on-farm operations.
An ongoing member subscription-funded research project is examining the microbiological hazards, risks and controls in the production of food of plant origin with high water content (e.g. fruit, salads, vegetables) and low water content (e.g. seeds such as wheat). Chris Knight, project manager, explains the format of the project:
"We are evaluating the risks from three bacterial pathogens - Escherichia coli, Salmonella, and Campylobacter - in primary production and associated post-harvest activities. Typical crop production processes have been established, including operations before crop establishment, the growing season and post-harvest. Potential hazards and causes or sources have been identified and the significance of the hazards determined. Significance has been determined from an assessment of the likelihood and the severity of contamination.
Risks and controls
Likelihood is determined from a combination of introduction of the hazard from a cause or source and the subsequent persistence of the contamination. Severity of contamination is a combination of how the crop product is consumed and grows and previous history of contamination in terms of food safety issues. In addition, the uncertainty of the assessment is examined, which represents restriction in knowledge. Severity is ranked as low, medium or high.
Control measures for the identified hazards are specified based on best practice as exemplified by private voluntary standards. The relative importance of the controls are matched with the relative significance of the hazards."

Contact: Chris Knight
+44(0)1386 842012
chris.knight@campdenbri.co.uk