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Enterohemorrhagic Escherichia coli on Fresh-Cut Leafy Vegetables

  • International Commission on Microbiological Specifications for Foods (ICMSF)
Chapter

Abstract

This chapter is concerned with Escherichia coli O157:H7 in fresh-cut, ready-to-eat (RTE) leafy green vegetables, sometimes simply referred to as “leafy greens”. The information follows the principles outlined in earlier chapters. The unique severity of E. coli O157:H7, and other enterohemorrhagic E. coli (EHEC), potentially present on RTE foods such as “leafy greens” warrants special consideration. Food safety risk management of RTE leafy vegetables products requires a holistic, or “systems” approach involving Good Agricultural Practices (GAPs), Good Manufacturing Practices (GMPs) and Good Hygienic Practices (GHP) in processing, minimization of growth during distribution and testing for validation and verification of control measures.

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Authors and Affiliations

  • International Commission on Microbiological Specifications for Foods (ICMSF)
    • 1
  1. 1.Robert L. Buchanan, editorial committee chairRiverside Corporate Park CSIRONorth RydeAustralia

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