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1 Uyttendaele, M.; Jaykus, L.-A.; Amoah, Philip; Chiodini, A.; Cunliffe, D.; Jacxsens, L.; Holvoet, K.; Korsten, L.; Lau, M.; McClure, P.; Medema, G.; Sampers, I.; Jasti, P. R. 2015. Microbial hazards in irrigation water: standards, norms, and testing to manage use of water in fresh produce primary production. Comprehensive Reviews in Food Science and Food Safety, 14(4):336-356. [doi: https://doi.org/10.1111/1541-4337.12133]

Irrigation water ; Water use ; Water management ; Water quality ; Fruits ; Vegetables ; Food safety ; Public health ; Faecal coliforms ; Pathogenic bacteria ; Pathogenic viruses ; Risk management ; Wastewater treatment ; Groundwater ; Contamination

(Location: IWMI HQ Call no: e-copy only Record No: H046993)

http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12133/epdf
https://vlibrary.iwmi.org/pdf/H046993.pdf

(0.23 MB) (231.35 KB)

Accessibility to abundant sources of high-quality water is integral to the production of safe and wholesome fresh produce. However, access to safe water is becoming increasingly difficult in many parts of the world, and this can lead to the production of fresh produce contaminated with pathogenic microorganisms, resulting in increased risk of human disease. Water, an important raw material in the fresh produce chain, is used in considerable amounts in many operations, including irrigation and application of pesticides and fertilizers, but also as a transport medium and for cooling and washing in postharvest practices. In several reported outbreaks related to uncooked fruit and vegetable products, water has been identified as a likely source of the outbreak. The present study, initiated by the ILSI Europe Emerging Microbiological Issues Task Force in collaboration with 8 other ILSI branches and support of WHO/FAO, was undertaken to review the status of, and provide suggestions for, consideration by different stakeholders on water and sanitation and its impact on food safety and public health. A limited number of guidelines and regulations on water quality for agricultural production are available, and many of them are still heavily based on microbial standards and (debated) parameters such as fecal coliforms. Data gaps have been identified with regard to baseline studies of microbial pathogens in water sources in many regions, the need for agreement on methods and microbial parameters to be used in assessing water quality, the fate of pathogens in water, and their transfer and persistence on irrigated/processed produce.

2 De Keuckelaere, A.; Jacxsens, L.; Amoah, Philip; Medema, G.; McClure, P.; Jaykus, L.-A.; Uyttendaele, M.. 2015. Zero risk does not exist: lessons learned from microbial risk assessment related to use of water and safety of fresh produce. Comprehensive Reviews in Food Science and Food Safety, 14(4):387-410. [doi: https://doi.org/10.1111/1541-4337.12140]

Risk assessment ; Biological contamination ; Health hazards ; Pathogens ; Rotavirus ; Bacteria ; Helminths ; Water quality ; Water use ; Fresh products ; Fruits ; Vegetables ; Wastewater treatment ; Food poisoning ; Food quality ; Consumer behaviour

(Location: IWMI HQ Call no: e-copy only Record No: H047014)

http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12140/pdf
https://vlibrary.iwmi.org/pdf/H047014.pdf

(0.50 MB) (514 KB)

Risk assessments related to use of water and safety of fresh produce originate from both water and food microbiology studies. Although the set-up and methodology of risk assessment in these 2 disciplines may differ, analysis of the current literature reveals some common outcomes. Most of these studies from the water perspective focus on enteric virus risks, largely because of their anticipated high concentrations in untreated wastewater and their resistance to common wastewater treatments. Risk assessment studies from the food perspective, instead, focus mainly on bacterial pathogens such as Salmonella and pathogenic Escherichia coli. Few site-specific data points were available for most of these microbial risk assessments, meaning that many assumptions were necessary, which are repeated in many studies. Specific parameters lacking hard data included rates of pathogen transfer from irrigation water to crops, pathogen penetration, and survival in or on food crops. Data on these factors have been investigated over the last decade and this should improve the reliability of future microbial risk estimates. However, the sheer number of different foodstuffs and pathogens, combined with water sources and irrigation practices, means that developing risk models that can span the breadth of fresh produce safety will be a considerable challenge. The new approach using microbial risk assessment is objective and evidence-based and leads to more flexibility and enables more tailored risk management practices and guidelines. Drawbacks are, however, capacity and knowledge to perform the microbial risk assessment and the need for data and preferably data of the specific region.