Research Published On Salmonella And Norovirus Risks In Leafy Greens

EFSA Releases New Details On Key Contamination Factors

02.04.2014

New research assessing the risk of norovirus and salmonella in leafy greens has revealed that common factors which cause such illness problems include rainfall, the use of contaminated water for irrigation and contaminated equipment.

The study carried out by the European Food Safety Authority (EFSA) examined views on the risk factors which can contribute to the contamination of leafy green products across the food chain.

In conclusion, the body’s panel on biological hazards – or BIOHAZ – recommended that food producers need to ensure they use high quality agricultural, hygiene and manufacturing processes and systems in order to reduce the risk of contamination.

It was also proposed that specific microbiological criteria at primary production could be introduced.

Expert Opinion
Our work means we see numerous cases when people have developed long-term health problems as a result of suffering from norovirus or salmonella as a result of consuming contaminated foods, so the impact of such illnesses cannot be underestimated.

"Research like this is an important step forward in terms of identifying what can be done to reduce the risks of future outbreaks and how food hygiene standards in general can be improved.

"Too many people are affected by issues such as this every year and any examination of where regulations or procedures can be reviewed is a vital step forward to preventing more from facing these problems."
Amandeep Dhillon, Partner