Expert body convenes to discuss safety measures for fruits and vegetables

A meeting of experts, convened by FAO and WHO, is now underway to collect, review and discuss the measures necessary to reduce the risk of microbial contamination in fresh fruits and vegetables, including leafy greens. The FAO/WHO Joint Meeting Expert Meeting on the Prevention and Control of Microbiological Hazards in Fresh Fruits and Vegetables is looking at aspects of primary production (in open fields or in protected facilities such as high and low tunnels, greenhouses, net houses as well as hydroponic and aquaponics systems).

The purpose is to identify and evaluate solutions to reduce foodborne illnesses associated with fresh fruits and vegetables, while also taking into consideration their effectiveness and practicalities especially in low and middle-income countries.  Since the last report by the Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA) issued in 2008 on the subject, fresh fruits and vegetables not previously known to be associated with foodborne diseases have been described.  In recent years, scientific insight of how fruits and vegetables become contaminated with microbes has increased. Likewise, the knowledge of how these outbreaks may be prevented is better understood.

The meeting sees the participation of experts from around the world and will close on 1 October 2021, after which a summary and full report will be released for use by Codex Alimentarius committees such as that on food hygiene.

Photo: ©Nikos Economopoulos/Magnum Photo/FAO