Microbial Survey for Ontario Grown Fresh Fruits and Vegetables

Over the last decade, there has been a sharp rise of food-borne illness associated with fruits and vegetables. This increase is suggested to be a result of increased consumption and globalization, resistant strains of pathogens, changing demographics of health and age, and improved surveillance and detection methods.

Objective

The objective of this study is to collect general microbiological profiles of selected fruits and vegetables produced in Ontario, and to use the information and knowledge gained from this survey to direct and support future on-farm food safety research and food safety programs to manage potential risks.

The data collected provides a microbial baseline for future comparisons as products are re-tested. With this information Ontario can effectively measure the success of food safety educational initiatives and programs that will be implemented. This information will enable agencies to focus research efforts and resources into areas that require more attention.

Expected Benefits

The data from this study will be used to assess and manage the risks associated with Ontario grown fresh fruits and vegetables, and to focus research efforts and resources into areas that require more support.

Summary of Research Results

One thousand one hundred and eighty three (1183) samples of selected fresh fruits and vegetables were analyzed during this survey that occurred between August and October 2004. Although two of these samples were positive for Salmonella, the limited number of positive responses gives no statistical indication as to which commodities are higher risks. However, the E. coli results (which indicate the potential for pathogen contamination) suggest that Ontario producers still must practice due diligence and continue to move forward with implementing food safety programs. This is particularly true with commodities that are consumed fresh, are highly handled, grown close to the ground and have a high surface area, e.g. leafy characteristic. These types of foods had a greater percentage of samples that tested positive for E. coli.

For inquiries about this study contact:
Lindsay Arthur, Applied Research Coordinator, On-Farm Food Safety
Food Safety Programs Branch
Local: 519-826-7456
Toll Free: 1-888-466-2372 extension 67456
Email: lindsay.arthur@ontario.ca