Human Pathogenic Microorganisms in Fresh Produce Production: Lessons Learned When Plant Science Meets Food Safety

Human Pathogenic Microorganisms in Fresh Produce Production: Lessons Learned When Plant Science Meets Food Safety

To enhance control of human pathogenic microorganisms in plant production systems, an EU COST Action (HUPLANTcontrol CA16110) was initiated, bringing together microbiologists in food, environmental, and plant microbial ecology. This article summarizes the outcomes of multiple workshops and the four...

Full description

Saved in:
Bibliographic Details
Main Authors: Xingchen Zhao, Leo Van Overbeek, Catherine M. Burgess, Nicola Holden, Fiona Brennan, Gro S. Johannessen, Ana Allende, Monica Höfte, Bart Cottyn, Joël F. Pothier, Adam Schikora, Mieke Uyttendaele
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Journal of Food Protection
Subjects:
Hazard
Microbiome
Multidisciplinary
One Health
Pathogen
Terminology
Online Access:http://www.sciencedirect.com/science/article/pii/S0362028X25001036
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:To enhance control of human pathogenic microorganisms in plant production systems, an EU COST Action (HUPLANTcontrol CA16110) was initiated, bringing together microbiologists in food, environmental, and plant microbial ecology. This article summarizes the outcomes of multiple workshops and the four main lessons learned: (i) many terminologies need further explanation to facilitate multidisciplinary communication on the behavior of human pathogens from preharvest plant production to postharvest food storage, (ii) the complexity of bacterial taxonomy pushes microbial hazard identification for greater resolution of characterization (to subspecies, or even strain level) needing a multimethod approach, (iii) hazard characterization should consider a range of factors to evaluate the weight of evidence for adverse health effects in humans, including strain pathogenicity, host susceptibility, and the impact of the plant, food, or human gut microbiome, (iv) a wide diversity of microorganisms in varying numbers and behaviors coexist in the plant microbiome, including good (beneficial for plant or human health), bad (established human or plant pathogens), or ugly (causing spoilage or opportunistic disease). In conclusion, active listening in communication and a multiperspective approach are the foundation for every successful conversation when plant science meets food safety.
ISSN:0362-028X

Similar Items