Potatoes, vegetables and fruit products

Table 1 possible pathogens derived from Hazards Pathogens

Product	B. Cereus	Camppylob.	Cl. Bot.	Cl. Perfr	E. Coli 0157	L. Mono	Salmonella	S. Aureus	V. parahae molyticus
Potatoes, vegetables, fruit	+	–	+	+	–	– * except MAP	+	+	–

Microbiology

Table 2 Common microbiological hazards

Pathogens	GR	O2	T (1)	pH	Min. Aw	Inc, Time	Duration	DR	VV / VI	Symptoms	Foods
Bacillus cereus	+	fa	5-50	5-9	0.92	0.5-6 hours	24 hours	+/- 10 µg / kg per body weight	VV	Look like S. Aureus	Rice, starchy products, puddings, sauces, herbs, spices, dairy
8-24 hours	1-2 days	> 100 000 / g	VI	Resembles C. perfringens	Meat, vegetable dish, soup sauce, pudding, (spices)
Clostridium bot.	+	anaer	10-50	4.6-8	0.94	12-36 hours (Sometimes longer)	1 day to few months	0.005-0.1	VV	Difficulty swallowing, talking, breathing, seeing double	(canned) preserves, garlic in oil, vacuum packed, meal components, 12 concept
Clostridium bot. non-proteolytic	5-45	5-8	0.97	0.1-0.5ug	(damage to the nervous system), death
Clostridium perfringers	+	anaer	15-50	5-8	0.95	8-24 hours	1 day	1 000 000 – 100 000 000 / g	VV	Stomach cramps, diarrhea	Meat dishes. soup (herbs), roast beef
E. coli O157	–	fa	5-50	4-9	0.96	3-4 days	2 – 5 days	10-100	VI	Bloody diarrhea, risk of HUS	Beef, hamburger, raw milk cheese, apple cider, sprouts
Listeria monocytogenes	+	fa	0-45	4.5-9	0.90	2 days to 4 weeks	unknown	> 1 000> 1 000 000	VI	Fever, septicemia, meningitis, miscarriage	Raw milk cheese, smoked fish, cooked meats, salad
Salmonella Enteritidis	–	fa	5-50	4-9	0.94	8 – 72 hours	1 – 3 days	> 100 000 (sometimes 10)	VI	Diarrhea, nausea, vomiting, headache, fever, stomach pain	Poultry, eggs, raw meat, milk, vegetables
Staphylococcus aureus	+	fa	5-45	4-9	0.86	0.5 – 6 hours	1-3 days	1-25 µg (100 000 CFU / g)	VV	Nausea, vomiting, stomach pain	Raw milk cheese, cooked meats, whipped cream

Table 3 possible mycotoxins, derived Hazard table Mycotoxins

Mycotoxins (toxin from fungus)	Fungus {1}	Agricultural raw materials / Foodstuffs	ADI or AWI (ug / kg body weight)	Effects	Remarks
ochratoxin-a ochratoxin-b	Aspergillus ochraceus; Penicillium viridicatum; Penicillium purpures-cens; Penicillium verrucosum	Barley, Rye, Wheat, Rice, Corn, Peanuts, Brazilian Nuts, Peppers, Cottonseed, Cheese	AWI of toxin A: 0.112 (JECFA, 1990) Limit value: 10 µg / kg food. LD 50 (rat, oral) of toxin A: 20 mg / kg	Acute: damage to kidneys and liver; possible renal carcinogen (already shown in rats), teratogenic.	Toxin A is more toxic than B. In the Netherlands, such low levels are found that the risk is small → no norm. Fungi growth is possible in a temperate climates. Toxin A is inactivated at T> 221 o C
patulin	Apergillus clavatus; Penicillium; roqueforti Penicillium expansum; Penicillium patulum	Apple, apple juice, mouldy fruits, cereals, cheese, sausage	AWI: 7 (JECFA, 1989)	Acutely toxic (damage to lungs, brain, liver, kidneys); carcinogenic activity not demonstrated (IARC, 1985)	During fermentation apple juice to cider and by vitamin C destruction takes place. Dutch research has not shown any carcinogenicity → standard not required. Patulin content can be an indication for GMP guidelines (no rotten apples used).

Table 4 Viruses, Rickettsia derived from Hazard table Viruses, Rickettsia, prions

Virus, Rickettsia	Origin	Foods	MID	Disease	Preventive Measures	Notes
Norwalk-like Viruses (belongs to the family of Calici viruses		Foods that are not heated for consumption, scale and shellfish and washed vegetables and fruits diamond	10-100 (very low)	o Infection causes explosive diarrhoea, nausea, vomiting and fever. o Vomiting mainly occurs in children. Incubation time: 24-48 hours. Duration of clinical picture: 2 days. o Medication is not available but also not necessary. o All consumers are susceptible to infection. o Groups with reduced resistance (YOPIs) are at extra risk. o Infected people remain contagious for approx. 3 days after the end of symptoms.	o Do not use possibly faecal contaminated water in the production of fresh food. o Heating at 90 ° C for 1.5 minutes inactivates viruses. o Improve hygiene throughout the food chain. o Employees who are (possibly) infected must temporarily perform other work, even a few days after the symptoms disappear. Curbing the spread of the virus in those areas where infected shellfish are farmed. o Development of microbiological quality criteria for viruses.	o NLV viruses are highly contagious. There are no toxins. o These types of viruses can cause an explosion, especially in institutions where many people live close to each other. o NLVs can survive well if a product is not heated. o There are no regulations for reducing viral foodborne infections. o Viruses need bacteria to multiply.

Chemistry

Table 5 possible chemical hazards

Substance	Food	Legal	Remarks
pesticides (pesticides, herbicides, fungicides, insecticides)	vegetables, spices and herbs	max. content. The authorization and use of pesticides is regulated in the Plant Protection Products and Biocides Act (Wgb) and Regulation (EC) No. 396/2005	Low deviation percentages were found for Dutch cultivation.
heavy metals (lead, cadmium, tin, mercury, arsenic)	vegetables, spices and herbs, grains, meat (heavy metals can get into food through water, air and soil	EC 1881/2006	CD can occur in batteries, plastics and paint. CD can cause lung cancer and kidney dysfunction. PB can affect the nervous system, cause anaemia and miscarriages
Azo-dyes and related molecules (ao-para-red and-sudan-red 1 to 4 )	spices and herbs Chili pepper, paprika powder, chili powder, coarse pepper, cayenne pepper, palm oil	prohibited	Certificates of analysis required from the importer and random sampling by the Member States.
Nitrate / nitrite	green vegetable	max. content	nitrite is formed when nitrate is heated. Nitrite is harmless in a basic environment but in an acidic environment, nitrosamines are formed (in the stomach) and can cause stomach and liver cancer