Raw Produce Safety Under Scrutiny as Risks Rise with Climate Change
Rome, Italy – November 21, 2024 – Consumers are being urged to exercise increased caution with raw fruits and vegetables as evolving environmental factors and recent outbreaks highlight growing microbiological risks. A new directive from Italy’s Ministry of Health, issued october 30, 2024, emphasizes the importance of thorough washing and proper handling of produce, particularly ”first range” products – those sold unpackaged and without prior washing.
The directive follows a report from the European Centre for Disease prevention and Control (ECDC) and the European Food Safety Authority (EFSA) suggesting a link between hundreds of Salmonella cases across Europe and Sicilian cherry tomatoes. Ugo Della Marta,general director for food hygiene and safety and nutrition at the Ministry of Health,signed the circular,which calls on local health authorities,regional departments,agricultural and consumer associations to promote “good home handling practices.”
“In times of climate change, water scarcity and reuse of purification water for agricultural purposes, the issue of microbiological risk for vegetable products consumed raw is emerging and must be addressed,” Della Marta stated in an interview with Il Sole 24 Ore.
The Ministry is also requesting large-scale retailers to clearly differentiate between first range and “fourth range” products – pre-washed, packaged items like bagged salads – and to reinforce washing instructions for both.
This increased focus on safety stems from a pattern of outbreaks linked to raw produce. Past incidents include a 2011 outbreak of Escherichia coli producing shigatoxin linked to contaminated sprout salad across the European Union, cases of listeriosis from improperly consumed frozen minestrone soup, and salmonellosis outbreaks associated with high-end salads like arugula and spinach.More recently, Sicilian vine tomatoes have come under scrutiny due to cases of Salmonella stratchona.
“After the first reports from the ECDC we gathered a table with the zooprophylactic institutes, the reference laboratories and above all with the Ministry of Agriculture, precisely to focus on the management aspect of these first range products,” Della Marta explained. “But as we’re talking about safety, then it’s an excellent idea to also include fourth range.”
Della Marta emphasized a critical shift in understanding: “If once some ranges of plant products were considered to have a low microbiological risk, today these assessments need to be revised.”
Consumers are advised to:
* Thoroughly wash all raw fruits and vegetables, even those labeled as pre-washed.
* Pay particular attention to first range products that have not undergone washing or processing.
* Be aware of potential risks associated with consuming raw produce, especially during periods of environmental change.
