Contributions of pathogens from agricultural water to fresh produce

Abstract

Water used during the production, harvest, and postharvest handling of fresh fruits and vegetables is known to contribute to their microbiological quality and is often identified as the source of foodborne pathogens during outbreak investigations. Often, the focus of preharvest agricultural waters is on irrigation water, but other water uses such as spray application, frost protection, washing, and hydrocooling where water touches the harvested portion of the crop should be treated equally. This chapter builds upon previous and recent research as well as reviews on microbiological contamination of produce from agricultural water. It includes evaluations on the role agricultural waters play in produce safety, what is known about the prevalence of foodborne pathogens and microbiological indicators in agricultural waters; the fate of foodborne pathogens in agricultural waters and mitigation options to manage risks from agricultural waters. © 2023 International Life Sciences Institute (ILSI) Published by Elsevier Inc. All rights reserved.