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EU: Salmonella and raw leafy greens most dangerous according to EU risk assessment model

Leeks Liz West https://flic.kr/p/rXnV3 (CC BY 2.0)

Doug Powell writes: “The top ranking food/pathogen combination was Salmonella spp. and leafy greens eaten raw followed by (in equal rank) Salmonella spp. and bulb and stem vegetables [onion, leek, celery, etc.], Salmonella spp. and tomatoes, Salmonella spp. and melons, and pathogenic Escherichia coli and fresh pods, legumes or grains. Despite the inherent assumptions and limitations, this risk model is considered a tool for risk managers, as it allows ranking of food/pathogen combinations most often linked to foodborne [illness] human cases originating from [food of non-animal origin] FoNAO in the EU.”

Click here to read the full article on barfblog.

Click here to access the report from the International Journal of Food Microbiology.

Image credit: Liz West / Flickr, CC by 2.0

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