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The Hurdle Approach–A Holistic Concept for Controlling Food Safety Risks Associated With Pathogenic Bacterial Contamination of Leafy Green Vegetables. A Review

Consumers appreciate leafy green vegetables such as baby leaves for their convenience and wholesomeness and for adding a variety of tastes and colors to their plate. In Western cuisine, leafy green vegetables are usually eaten fresh and raw, with no step in the long chain from seed to consumption wh...

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Autores principales: Mogren, Lars, Windstam, Sofia, Boqvist, Sofia, Vågsholm, Ivar, Söderqvist, Karin, Rosberg, Anna K., Lindén, Julia, Mulaosmanovic, Emina, Karlsson, Maria, Uhlig, Elisabeth, Håkansson, Åsa, Alsanius, Beatrix
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6117429/
https://www.ncbi.nlm.nih.gov/pubmed/30197634
http://dx.doi.org/10.3389/fmicb.2018.01965
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author Mogren, Lars
Windstam, Sofia
Boqvist, Sofia
Vågsholm, Ivar
Söderqvist, Karin
Rosberg, Anna K.
Lindén, Julia
Mulaosmanovic, Emina
Karlsson, Maria
Uhlig, Elisabeth
Håkansson, Åsa
Alsanius, Beatrix
author_facet Mogren, Lars
Windstam, Sofia
Boqvist, Sofia
Vågsholm, Ivar
Söderqvist, Karin
Rosberg, Anna K.
Lindén, Julia
Mulaosmanovic, Emina
Karlsson, Maria
Uhlig, Elisabeth
Håkansson, Åsa
Alsanius, Beatrix
author_sort Mogren, Lars
collection PubMed
description Consumers appreciate leafy green vegetables such as baby leaves for their convenience and wholesomeness and for adding a variety of tastes and colors to their plate. In Western cuisine, leafy green vegetables are usually eaten fresh and raw, with no step in the long chain from seed to consumption where potentially harmful microorganisms could be completely eliminated, e.g., through heating. A concerning trend in recent years is disease outbreaks caused by various leafy vegetable crops and one of the most important foodborne pathogens in this context is Shiga toxin-producing Escherichia coli (STEC). Other pathogens such as Salmonella, Shigella, Yersinia enterocolitica and Listeria monocytogenes should also be considered in disease risk analysis, as they have been implicated in outbreaks associated with leafy greens. These pathogens may enter the horticultural value network during primary production in field or greenhouse via irrigation, at harvest, during processing and distribution or in the home kitchen/restaurant. The hurdle approach involves combining several mitigating approaches, each of which is insufficient on its own, to control or even eliminate pathogens in food products. Since the food chain system for leafy green vegetables contains no absolute kill step for pathogens, use of hurdles at critical points could enable control of pathogens that pose a human health risk. Hurdles should be combined so as to decrease the risk due to pathogenic microbes and also to improve microbial stability, shelf-life, nutritional properties and sensory quality of leafy vegetables. The hurdle toolbox includes different options, such as physical, physiochemical and microbial hurdles. The goal for leafy green vegetables is multi-target preservation through intelligently applied hurdles. This review describes hurdles that could be used for leafy green vegetables and their biological basis, and identifies prospective hurdles that need attention in future research.
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spelling pubmed-61174292018-09-07 The Hurdle Approach–A Holistic Concept for Controlling Food Safety Risks Associated With Pathogenic Bacterial Contamination of Leafy Green Vegetables. A Review Mogren, Lars Windstam, Sofia Boqvist, Sofia Vågsholm, Ivar Söderqvist, Karin Rosberg, Anna K. Lindén, Julia Mulaosmanovic, Emina Karlsson, Maria Uhlig, Elisabeth Håkansson, Åsa Alsanius, Beatrix Front Microbiol Microbiology Consumers appreciate leafy green vegetables such as baby leaves for their convenience and wholesomeness and for adding a variety of tastes and colors to their plate. In Western cuisine, leafy green vegetables are usually eaten fresh and raw, with no step in the long chain from seed to consumption where potentially harmful microorganisms could be completely eliminated, e.g., through heating. A concerning trend in recent years is disease outbreaks caused by various leafy vegetable crops and one of the most important foodborne pathogens in this context is Shiga toxin-producing Escherichia coli (STEC). Other pathogens such as Salmonella, Shigella, Yersinia enterocolitica and Listeria monocytogenes should also be considered in disease risk analysis, as they have been implicated in outbreaks associated with leafy greens. These pathogens may enter the horticultural value network during primary production in field or greenhouse via irrigation, at harvest, during processing and distribution or in the home kitchen/restaurant. The hurdle approach involves combining several mitigating approaches, each of which is insufficient on its own, to control or even eliminate pathogens in food products. Since the food chain system for leafy green vegetables contains no absolute kill step for pathogens, use of hurdles at critical points could enable control of pathogens that pose a human health risk. Hurdles should be combined so as to decrease the risk due to pathogenic microbes and also to improve microbial stability, shelf-life, nutritional properties and sensory quality of leafy vegetables. The hurdle toolbox includes different options, such as physical, physiochemical and microbial hurdles. The goal for leafy green vegetables is multi-target preservation through intelligently applied hurdles. This review describes hurdles that could be used for leafy green vegetables and their biological basis, and identifies prospective hurdles that need attention in future research. Frontiers Media S.A. 2018-08-24 /pmc/articles/PMC6117429/ /pubmed/30197634 http://dx.doi.org/10.3389/fmicb.2018.01965 Text en Copyright © 2018 Mogren, Windstam, Boqvist, Vågsholm, Söderqvist, Rosberg, Lindén, Mulaosmanovic, Karlsson, Uhlig, Håkansson and Alsanius. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Mogren, Lars
Windstam, Sofia
Boqvist, Sofia
Vågsholm, Ivar
Söderqvist, Karin
Rosberg, Anna K.
Lindén, Julia
Mulaosmanovic, Emina
Karlsson, Maria
Uhlig, Elisabeth
Håkansson, Åsa
Alsanius, Beatrix
The Hurdle Approach–A Holistic Concept for Controlling Food Safety Risks Associated With Pathogenic Bacterial Contamination of Leafy Green Vegetables. A Review
title The Hurdle Approach–A Holistic Concept for Controlling Food Safety Risks Associated With Pathogenic Bacterial Contamination of Leafy Green Vegetables. A Review
title_full The Hurdle Approach–A Holistic Concept for Controlling Food Safety Risks Associated With Pathogenic Bacterial Contamination of Leafy Green Vegetables. A Review
title_fullStr The Hurdle Approach–A Holistic Concept for Controlling Food Safety Risks Associated With Pathogenic Bacterial Contamination of Leafy Green Vegetables. A Review
title_full_unstemmed The Hurdle Approach–A Holistic Concept for Controlling Food Safety Risks Associated With Pathogenic Bacterial Contamination of Leafy Green Vegetables. A Review
title_short The Hurdle Approach–A Holistic Concept for Controlling Food Safety Risks Associated With Pathogenic Bacterial Contamination of Leafy Green Vegetables. A Review
title_sort hurdle approach–a holistic concept for controlling food safety risks associated with pathogenic bacterial contamination of leafy green vegetables. a review
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6117429/
https://www.ncbi.nlm.nih.gov/pubmed/30197634
http://dx.doi.org/10.3389/fmicb.2018.01965
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