Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on fruits and vegetables that have a risk of spoilage when presented for sale to consumers in bulk

  1. Sillué, Sonia Marín
  2. Calleja, Carlos Alonso 1
  3. Escámez, Pablo Fernández
  4. Abuín, Carlos Franco
  5. Hernando, Isabel Hernando
  6. Díaz, Antonio Valero
  7. Muñoz, María Isabel Gil
  1. 1 Universidad de León
    info

    Universidad de León

    León, España

    ROR https://ror.org/02tzt0b78

Journal:
Food Risk Assess Europe

ISSN: 2940-1399,  2940-1399

Year of publication: 2023

Volume: 1

Issue: 2

Type: Article

DOI: 10.2903/FR.EFSA.2023.FR-0012 GOOGLE SCHOLAR lock_openOpen access editor

More publications in: Food Risk Assess Europe

Bibliographic References

  • Abbott, (2008), Microbiology and Molecular Biology Reviews, 72, pp. 301, 10.1128/MMBR.00038-07
  • Alegbeleye, O., Odeyemi, O.A., Strateva, M. and Stratev, D. (2022). Microbial spoilage of vegetables, fruits and cereals. Applied Food Research, 2 (1): 100122.
  • Aruscavage, (2008), Journal of Food Protection, 71, pp. 2384, 10.4315/0362-028X-71.12.2384
  • Aytac, (1994), World Journal of Microbiology and Biotechnology, 10, pp. 670, 10.1007/BF00327956
  • Barrett, (2010), Critical Reviews in Food Science and Nutrition, 50, pp. 369, 10.1080/10408391003626322
  • Barth, (2009), book: Compendium of the microbiological spoilage of foods and beverages, pp. 135, 10.1007/978-1-4419-0826-1_6
  • Ed., (2014), book: Encyclopedia of food safety, Motarjemi, Y, pp. 245
  • BOE (1967). Decreto 2484/1967, de 21 de septiembre, por el que se aprueba el texto del Código Alimentario Español. BOE N° 248 de 17 de octubre de 1967, pp: 14180‐14187.
  • BOE, (1978), BOE N° 244 de 12 de octubre de 1978, pp. 23702
  • BOE, (2000), BOE N° 311 de 28 de diciembre de 2000, pp. 46319
  • BOE, (2009), BOE N° 20 de 23 de enero de 2009, pp. 7861
  • BOE, (2022), BOE N, pp. 108255
  • BOE, (2022), BOE N, pp. 85982
  • Brandl, (2008), Applied and Environmental Microbiology, 74, pp. 5285, 10.1128/AEM.01073-08
  • CAC (2003). Codex Alimentarius Commission. Code of Hygienic Practice for Fresh Fruits and Vegetables, pp: 1‐26. CAC/RCP 53. Available at: https://www.fao.org/fao‐who‐codexalimentarius/sh‐proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXC%2B53‐2003%252FCXC_053e.pdf [accessed: 23‐05‐23].
  • Escalona, (2010), Postharvest Biology & Technology, 56, pp. 223, 10.1016/j.postharvbio.2010.01.008
  • FAO/WHO (2008). Food and Agriculture Organization of the United Nations and World Health. Microbiological hazards in fresh leafy vegetables and herbs. Meeting report. Microbial risk assessment series, No. 14, Rome, pp: 151.
  • FDA, (1998), Guidance for Industry
  • Flessa, (2005), International Journal of Food Microbiology, 101, pp. 255, 10.1016/j.ijfoodmicro.2004.11.010
  • Garcia, (1995), Journal of Agricultural Engineering Research, 61, pp. 11, 10.1006/jaer.1995.1025
  • Gil, (2015), Critical Reviews in Food Science and Nutrition, 55, pp. 453, 10.1080/10408398.2012.657808
  • Goudeau, (2013), Applied and Environmental Microbiology, 79, pp. 250, 10.1128/AEM.02290-12
  • James, A. and Zikankuba, V.L. (2017). Postharvest management of fruits and vegetable: A potential for reducing poverty, hidden hunger and malnutrition in sub‐Sahara Africa. Cogent Food & Agriculture, 3.
  • James, (2006), In book: Microbial Hazard Identification in Fresh Fruit and Vegetables, pp. 1, 10.1002/0470007761
  • Kumar, (2016), Crop Protection, 79, pp. 97, 10.1016/j.cropro.2015.10.014
  • Marik, (2020), Journal of Food Protection, 83, pp. 108, 10.4315/0362-028X.JFP-19-283
  • Mitsuhashi‐Gonzalez, (2010), International Journal of Fruit Science, 10, pp. 166, 10.1080/15538362.2010.492334
  • Muslaomanovic, E., Lindblom, T.U.T., Windstam, S.T., Bengtsson, M., Rosberg, A.K., Mogren, L. and Alsanius, B.W. (2021). Processing of leafy vegetables matters: Damage and microbial community structure from field to bag. Food Control, 107894. https://doi.org/10.1016/j.foodcont.2021.107894.
  • Oliveira, (2015), Trends in Food Science and Technology, 46, pp. 13, 10.1016/j.tifs.2015.07.017
  • Grahman, (2013), book: The Molecular Biology and Biochemistry of Fruit Ripening, pp. 1
  • Palma‐Salgado, S., Ku, K‐M., Dong, M., Nguyen, T.H., Juvik, J.A. and Feng, H. (2020). Adhesion and removal of E. coli K12 as affected by leafy green produce epicuticular wax composition, surface roughness, produce and bacterial surface hydrophobicity, and sanitizers. International Journal of Food Microbiology, 334: 108834.
  • Thompson, (2007), book: Tecnología Postcosecha de Cultivos Hortofrutícolas, pp. 97
  • United Nations (2007). Safety and quality of fresh fruit and vegetables: a training manual for trainers. New York and Geneva, unctad/ditc/com/2006/16.
  • University of Maryland, (2002), Improving the Safety and Quality of Fresh Fruits and Vegetables: A Training Manual for Trainers, pp. 20742
  • Wang, (2006), Food Control, 17, pp. 353, 10.1016/j.foodcont.2004.12.001