- ST. PAUL, MN -- Salmonella,
E. coli, shigellosis, hepatitis A, and Norwalk -- these food-borne diseases
can produce symptoms that run from the mild to life-threatening. The young
and old are particularly vulnerable and while consumption of beef and poultry
have been the most common sources of such infections, fresh fruits and
vegetables are being increasingly implicated in such outbreaks. So much
so, that plant disease scientists are now taking a closer look at this
issue.
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- "Historically, human pathogens like E. coli and
Salmonella have rarely been associated with plants, so plant disease scientists
have not looked at them directly," says J.W. Buck, a plant pathologist
at the University of Georgia. But that is changing, says Buck, as such
incidences continue to increase.
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- Buck says there is no single reason why the number of
reported produce-related outbreaks in the U.S. per year doubled between
1973-1987 and 1988-1992 and why they continue to rise. Possible explanations
include the simple fact that we are eating more fruits and vegetables than
ever before. But experts agree that there is more to it than that and that
our food production practices likely bear some responsibility.
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- But identifying the exact point along the way, from field
to grocery store, where a strawberry or head of lettuce, for example, might
have become contaminated can be difficult, if not impossible. Unlike other
commodities such as beef and chicken, which are rigorously inspected, methods
to detect pathogens on fresh produce are less advanced and the sporadic
nature of most contamination further limits the effectiveness of testing.
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- "Plant disease scientists know a lot about how other
microorganisms interact with plants and the environment to create an outbreak,"
says Buck. "This same knowledge can be applied to human pathogens
as well. An exchange of research tools and experiences between plant pathologists
and food microbiologists could result in tremendous advances towards managing
food-borne diseases related to produce consumption."
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- According to Buck, one impediment to this kind of research,
however, is that plant pathology laboratories currently lack the appropriate
facilities for working with human pathogens, which are considered biosafety
hazards. Until such changes can be made, says Buck, plant pathology models
and practices, such as integrated pest management, that have worked well
in controlling other plant diseases would likely work in helping to minimize
the risk of human disease as well. Says Buck, "No doubt plant disease
scientists can, and should, play a more significant role in food safety
issues in the future."
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- The microbiological safety of fruits and vegetables is
the subject of this month's APS feature story and can be found at APS website
at: <http://www.apsnet.org>http://www.apsnet.org . The American Phytopathological
Society (APS) is a non-profit, professional scientific organization dedicated
to the study and control of plant disease with 5,000 members worldwide.
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- Note: This story has been adapted from a news release
issued for journalists and other members of the public. If you wish to
quote any part of this story, please credit American Phytopathological
Society as the original source. You may also wish to include the following
link in any citation:
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- http://www.sciencedaily.com/releases/2003/01/030128080057.htm
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