Pathogens can infect humans in many different ways. For fruit and vegetables this can occur during production and processing. By using good agricultural practice (GAP), including good industrial hygiene and personal hygiene, these pathogens can be well controlled. There is a relatively small risk of infection, but the impact can be great. Many fruit and vegetables are not heated and preparations in the kitchen can sometimes cause cross contamination.
Significant burden of disease
Significant burden of disease
The WHO report shows that the burden of food-related diseases is considerable. Every year 600 million people (almost 1 in 10) get sick from eating contaminated food. The most vulnerable are children under 5 and people with low incomes in Africa and Southeast Asia. Although Europe has the lowest estimated burden of disease, more than 23 million people per year still get sick from contaminated food; which results in 5,000 deaths.
In the Netherlands in 2014 there were fewer outbreaks from contaminated food compared to 2013. However, the number of patients did increase. The Norovirus was the main cause of food-borne illnesses.
Most cases of food-borne illnesses from fresh produce sector
From 2004 to 2013 fruits and vegetables were found to be the cause of 629 outbreaks with 19,932 cases of illnesses in the U.S.A. This means that fruits and vegetables are responsible for the most number of illnesses. If the results took into account consumption data, fruits and vegetables are the safest products to eat, after dairy. In the ten year period, Salmonella (>25%) and Norovirus (>60%) have been identified as the two main causes of food-borne illnesses for fruits and vegetables.
Rapport WHO: Estimates of the Global Burden of Foodborne Diseases
Rapport RIVM: Registratie voedselinfecties en vergiftigingen in Nederland 2014 - This is only available in Dutch
Rapport USA: Outbreak alert! 2015
Source: Groentenfruit Huis
