Scientific Opinion on the risk posed by Shiga toxin‐producing Escherichia coli (STEC) and other pathogenic bacteria in seeds and sprouted seeds

Abstract Sprouted seeds are young seedlings obtained from the germination of seeds. They are ready‐to‐eat foods which have caused large outbreaks. The bacterial pathogens most frequently associated with illness due to contaminated sprouted seeds are Salmonella and to a lesser extent STEC. Bacillus c...

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Autor principal:	EFSA Panel on Biological Hazards (BIOHAZ)
Formato:	article
Lenguaje:	EN
Publicado:	Wiley 2011
Materias:	Decontamination techniques foodborne pathogenic bacteria Salmonella seeds Shiga toxin‐producing E. coli (STEC) sprouted seeds Nutrition. Foods and food supply TX341-641 Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/3b51c9b81c5b445a827a409455733b6a
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spelling	oai:doaj.org-article:3b51c9b81c5b445a827a409455733b6a2021-12-01T10:05:37ZScientific Opinion on the risk posed by Shiga toxin‐producing Escherichia coli (STEC) and other pathogenic bacteria in seeds and sprouted seeds1831-473210.2903/j.efsa.2011.2424https://doaj.org/article/3b51c9b81c5b445a827a409455733b6a2011-11-01T00:00:00Zhttps://doi.org/10.2903/j.efsa.2011.2424https://doaj.org/toc/1831-4732Abstract Sprouted seeds are young seedlings obtained from the germination of seeds. They are ready‐to‐eat foods which have caused large outbreaks. The bacterial pathogens most frequently associated with illness due to contaminated sprouted seeds are Salmonella and to a lesser extent STEC. Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus and Yersinia enterocolitica have also been transmitted by sprouted seeds, albeit very rarely. Dry seed contaminated with bacterial pathogens has been identified as the most likely initial source of sprout‐associated outbreaks; although other routes of contamination (e.g. during production due to poor practices) may also occur. In some outbreaks, contamination of seeds with as low as 4 Salmonella per kg was sufficient for the sprouts to cause disease. Seeds purchased by sprouts producers are usually not grown specifically for this purpose. They may be contaminated during production, harvest, storage and transport, and there may be difficulties in traceability of seeds from production to sprouting. Bacterial pathogens on seeds may survive for long periods during seed storage. There is so far no guarantee of a bactericidal step which is able to control contamination of seeds with bacterial foodborne pathogens acquired prior to germination. Due to the high humidity and the favourable temperature during sprouting, bacterial pathogens present on dry seeds can multiply on the sprouts. Contamination with pathogenic bacteria must be minimized by identification of seed crops intended for sprouted seeds production before planting, and application of GAP, GHP, GMP, HACCP principles at all steps of the production chain. The relevance of decontamination treatments of seeds and of microbiological criteria is also discussed.EFSA Panel on Biological Hazards (BIOHAZ)WileyarticleDecontamination techniquesfoodborne pathogenic bacteriaSalmonellaseedsShiga toxin‐producing E. coli (STEC)sprouted seedsNutrition. Foods and food supplyTX341-641Chemical technologyTP1-1185ENEFSA Journal, Vol 9, Iss 11, Pp n/a-n/a (2011)
institution	DOAJ
collection	DOAJ
language	EN
topic	Decontamination techniques foodborne pathogenic bacteria Salmonella seeds Shiga toxin‐producing E. coli (STEC) sprouted seeds Nutrition. Foods and food supply TX341-641 Chemical technology TP1-1185
spellingShingle	Decontamination techniques foodborne pathogenic bacteria Salmonella seeds Shiga toxin‐producing E. coli (STEC) sprouted seeds Nutrition. Foods and food supply TX341-641 Chemical technology TP1-1185 EFSA Panel on Biological Hazards (BIOHAZ) Scientific Opinion on the risk posed by Shiga toxin‐producing Escherichia coli (STEC) and other pathogenic bacteria in seeds and sprouted seeds
description	Abstract Sprouted seeds are young seedlings obtained from the germination of seeds. They are ready‐to‐eat foods which have caused large outbreaks. The bacterial pathogens most frequently associated with illness due to contaminated sprouted seeds are Salmonella and to a lesser extent STEC. Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus and Yersinia enterocolitica have also been transmitted by sprouted seeds, albeit very rarely. Dry seed contaminated with bacterial pathogens has been identified as the most likely initial source of sprout‐associated outbreaks; although other routes of contamination (e.g. during production due to poor practices) may also occur. In some outbreaks, contamination of seeds with as low as 4 Salmonella per kg was sufficient for the sprouts to cause disease. Seeds purchased by sprouts producers are usually not grown specifically for this purpose. They may be contaminated during production, harvest, storage and transport, and there may be difficulties in traceability of seeds from production to sprouting. Bacterial pathogens on seeds may survive for long periods during seed storage. There is so far no guarantee of a bactericidal step which is able to control contamination of seeds with bacterial foodborne pathogens acquired prior to germination. Due to the high humidity and the favourable temperature during sprouting, bacterial pathogens present on dry seeds can multiply on the sprouts. Contamination with pathogenic bacteria must be minimized by identification of seed crops intended for sprouted seeds production before planting, and application of GAP, GHP, GMP, HACCP principles at all steps of the production chain. The relevance of decontamination treatments of seeds and of microbiological criteria is also discussed.
format	article
author	EFSA Panel on Biological Hazards (BIOHAZ)
author_facet	EFSA Panel on Biological Hazards (BIOHAZ)
author_sort	EFSA Panel on Biological Hazards (BIOHAZ)
title	Scientific Opinion on the risk posed by Shiga toxin‐producing Escherichia coli (STEC) and other pathogenic bacteria in seeds and sprouted seeds
title_short	Scientific Opinion on the risk posed by Shiga toxin‐producing Escherichia coli (STEC) and other pathogenic bacteria in seeds and sprouted seeds
title_full	Scientific Opinion on the risk posed by Shiga toxin‐producing Escherichia coli (STEC) and other pathogenic bacteria in seeds and sprouted seeds
title_fullStr	Scientific Opinion on the risk posed by Shiga toxin‐producing Escherichia coli (STEC) and other pathogenic bacteria in seeds and sprouted seeds
title_full_unstemmed	Scientific Opinion on the risk posed by Shiga toxin‐producing Escherichia coli (STEC) and other pathogenic bacteria in seeds and sprouted seeds
title_sort	scientific opinion on the risk posed by shiga toxin‐producing escherichia coli (stec) and other pathogenic bacteria in seeds and sprouted seeds
publisher	Wiley
publishDate	2011
url	https://doaj.org/article/3b51c9b81c5b445a827a409455733b6a
work_keys_str_mv	AT efsapanelonbiologicalhazardsbiohaz scientificopinionontheriskposedbyshigatoxinproducingescherichiacolistecandotherpathogenicbacteriainseedsandsproutedseeds
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Scientific Opinion on the risk posed by Shiga toxin‐producing Escherichia coli (STEC) and other pathogenic bacteria in seeds and sprouted seeds

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