Evaluation of public health risk for Escherichia coli O157:H7 in cilantro. (October 2020)

• Record Type: Journal Article
• Authors: Horr, Taryn; Pradhan, Abani K.
• Is Part Of: Food research international. Volume 136(2020)
• Publication Date: 2020-10
• Subjects: Quantitative microbial risk assessment -- Escherichia coli O157:H7 -- Cilantro -- Mitigation strategies; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109545
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: A QMRA for E. coli O157:H7 on cilantro from farm to fork was performed. The probability of illness from eating fresh cilantro was estimated to be very low. Numerous E. coli O157:H7 illnesses can occur without cilantro supply chain controls. Good quality irrigation water reduces the risk for cilantro E. coli illness. High transportation temperature increases the risk for cilantro E. coli illness. Abstract: This study sought to model the growth and die-off of Escherichia coli ( E. coli ) O157:H7 along the cilantro supply chain from farm-to-fork to investigate its risk to public health. Contributing factors included in the model were on farm contamination from irrigation water and soil, solar radiation, harvesting, and transportation and storage times and temperatures. The developed risk model estimated the microbiological risks associated with E. coli O157:H7 in cilantro and determined the parameters that had the most effect on the estimated number of illnesses per year so future mitigation strategies could be applied. Results showed a similar decrease in the E. coli O157:H7 (median values) concentrations along the supply chain for cilantro grown in both winter and summer weather conditions. With an estimated 0.1% prevalence of E. coli O157:H7 contamination for cilantro post-harvest used for illustration, the model predicted the probability of illness from consuming fresh cilantro as very low with fewer than two illnesses per every one billion servings of cilantro (1.6 × 10 −9 ; 95th percentile). Although rare, 3.7% and 1.6% of scenarios run in this model for summer and winter grown cilantro, respectively, result in over 10 cases per year in the United States. This is reflected in real life where illnesses from cilantro are seen rarely but outbreaks have occurred. Sensitivity analysis and scenario testing demonstrated that ensuring clean and high quality irrigation water and preventing temperature abuse during transportation from farm to retail, are key to reducing overall risk of illness.