PathOrganic assesses risks associated with the consumption of fresh and minimally
processed vegetables due to the prevalence of bacterial human pathogens in plant
produce. The project evaluates whether organic production poses a risk on food safety,
taking into consideration sources of pathogen transmission (e.g. animal manure).
The project also explores whether organic versus conventional production practices
may reduce the risk of pathogen manifestation. In Europe, vegetable-linked outbreaks
are not well investigated. A conceptual model together with novel sampling strategies
and specifically adjusted methods provides the basis for large-scale surveys of organically
grown plant produce in five European countries. Critical control points are
determined and evaluated and factors contributing to a food safety problem are analyzed
in greenhouse and field experiments. The project aims at developing a quantitative
risk assessment model and at formulating recommendations for improving food
safety in organic vegetable production
