Sunday, May 13, 2007
POSSIBLE MICROBIOLOGICAL HAZARDS IN VEGETABLES & FRUITS


-C. jejuni – mushrooms
-Salmonella spp. – artichoke, cabbage, fennel, spinach
-St. aureus – lettuce, parsely, radish
-L. monocytogenes – potatoes, radishes, bean sprouts, cabbage, cucumber
-Shigella spp.
-E. coli – celery, coriander
-Y. enterocolitica – vegetables
-hydrophila - broccoli
-Cryptosporidium, parasite (juice/cider and produce)
-Cyclospora, parasite (produce)
-Escherichia coli O157:H7 (juice/cider and produce)
-Norwalk Virus (produce)
-Salmonella (juice and produce)
-Shigella (produce)
-Listeria monocytogenes
-Salmonella spp.
-Shigella spp.
-enteropathogenic strains of Escherichia coli
-hepatitis A virus


DUE TO:

-Release of plant cellular fluids when chopped or shredded
-High moisture content
-Lack of lethal process to destroy pathogens & microbes present if consumed raw
-Temperature abuse during preparation, distribution and handling


she's full (: | 5:20 AM|

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