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Microbial Control Summaries for Fruit and Vegetable Products Control: Fresh Fruits Significant hazards: • Bacterial: E. coli O157:H7, Salmonella • Protozoa: Cryptosporidium parvum, Cyclospora cayetanensis • Viruses: Hepatitis A, Noroviruses • Mycotoxins: Patulin in apples ( Penicillium expansum ), aflatoxin in figs ( Aspergillus flavus ), ochratoxin A in grapes ( Asp. carbonarius) Control measures • Aimed at reducing the initial level of hazard • Use proper agricultural practices • Do not use raw or improperly composed manure for fertilizer • Do not use contaminated irrigation water • Use potable water for washing fruits • Avoid using ‘drops’
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Unformatted text preview: Discard badly bruised fruit Use GAPs on farm, packing houses, and distribution Aimed at reducing hazard Few measures other than sorting and washing Aimed at preventing an increase of hazard Proper storage Hygienic practices of workers Keep packing facilities clean Testing Routine microbiological testing of fruit is NOT recommended APC may be useful to monitor processing effectiveness E. coli may be used as a fecal indicator Equipment cleanliness can be monitored by ATP assays Spoilage Most practices preventing food safety hazards also prevent spoilage...
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