Combining Disinfection Treatments and Water Replenishment to Maintain Microbiological Quality in the Processing of Fresh and Frozen Fruits, Vegetables, and Herbs

A Global Concern

This is the key finding of an analysis conducted by EFSA experts, which has led to several recommendations and the development of a new online tool.

In recent years, pathogens such as Listeria monocytogenes and STEC have caused major outbreaks in the European Union linked to the consumption of fresh and frozen fruits, vegetables, and herbs.

The quality and industrial use of water are growing global concerns, not only because poor water quality can introduce harmful microorganisms into food products but also due to climate change and the anticipated reduction in water availability.

EFSA experts have analyzed the microbiological and physicochemical quality of water used for processing fruits, vegetables, and herbs in industrial settings.

They have also prepared a set of process water management plans and an online tool to help the industry improve its water management systems.

"Fit-for-Purpose" Processing Water

In their analysis, EFSA experts followed the "fit-for-purpose water" concept developed by FAO and WHO. This approach requires consideration of various factors when determining the best water management plan, such as evaluating the water source and potential hazards associated with it, disinfection options, and the final use of the food product (e.g., whether it is consumed raw).

The recommendations are presented in three scientific opinions – one on whole fresh fruits, vegetables, and herbs, another on freshly cut products, and the third on frozen products.

Today's publications follow EFSA's earlier work in 2023, which outlined the theoretical basis for a process water management plan, using information from previous studies, outbreak data, and industry responses to a questionnaire.

A New Application: WaterManage4You

EFSA has also developed WaterManage4You, a free online tool designed to predict the transfer and accumulation of bacteria in process water under industrial conditions. This application is highly relevant for food sector operators, scientists, and regulatory authorities working in this field.

The tool operates with preset or customized data, using a unique mathematical model described in a scientific opinion to simulate different scenarios and predict the impact of various disinfection and water replenishment strategies.