The European Food Safety Authority (EFSA), with input from the Panel on Biological Hazards (BIOHAZ), have conducted a comprehensive scientific assessment of microbiological risks linked to water use in the post-harvest treatment and processing of fresh and frozen fruits, vegetables, and herbs. 

Water use in this area presents a substantial risk of product contamination, especially from micro-organisms such as Listeria monocytogenes, Salmonella, E. coli, and viruses like norovirus. However, while some outbreaks are traced back to processing plants, it’s important to note that bacteria can also enter facilities through primary production. Despite investigations into such outbreaks, the exact route of contamination is rarely confirmed. 

The assessment included a literature review, analysis of outbreak monitoring data, and an industry survey. It revealed several under-implemented good practices in the industry:  

• Replacing infrastructure to prevent biofilm formation. 
• Monitoring and addressing biofilm formation in the water management system. 
• Implementing water cooling.  
• Monitoring the quality of process water 

It concluded that relying solely on a basic prerequisite program (PRP) for water control is no longer feasible and showed a need to adopt a Hazard Analysis and Critical Control Points (HACCP) based approach for water management.  

As a result of the findings, BIOHAZ have recommended that outbreak investigation reports should include more information and clear guidelines for companies on the use of water disinfection measures to maintain the microbiological quality of water used in post-harvest handling and processing of fruits, vegetables, and herbs. 

You can read the report in full here