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Abstract：
The U.S. Food and Drug Administration requires food processors to implement and validate processes that will result in significantly minimizing or preventing the occurrence of hazards that are reasonably foreseeable in food production. During production of fresh-cut leafy vegetables, microbial contamination that may be present on the product can spread throughout the production batch when the product is washed, thus increasing the risk of illnesses. The use of antimicrobials in the wash water is a critical step in preventing such water-mediated cross-contamination; however, many factors can affect antimicrobial efficacy in the production of fresh-cut leafy vegetables, and the procedures for validating this key preventive control have not been articulated. Producers may consider three options for validating antimicrobial washing as a preventive control for cross-contamination. Option 1 involves the use of a surrogate for the microbial hazard and the demonstration that cross-contamination is prevented by the antimicrobial wash. Option 2 involves the use of antimicrobial sensors and the demonstration that a critical antimicrobial level is maintained during worst-case operating conditions. Option 3 validates the placement of the sensors in the processing equipment with the demonstration that a critical antimicrobial level is maintained at all locations, regardless of operating conditions. These validation options developed for fresh-cut leafy vegetables may serve as examples for validating processes that prevent cross-contamination during washing of other fresh produce commodities.
摘要：
美国食品和药物管理局要求食品加工商实施和验证过程，以最大程度地减少或防止食品生产中可合理预见的危害的发生。在鲜切叶类蔬菜的生产过程中，当产品被洗涤时，可能存在于产品上的微生物污染会扩散到整个生产批次，从而增加了患病的风险。在洗涤水中使用抗微生物剂是防止这种水介导的交叉污染的关键步骤；然而，许多因素会影响鲜切叶类蔬菜生产中的抗菌效果，验证这一关键预防控制的程序尚未明确。生产者可以考虑三种方法来验证抗菌洗涤作为交叉污染的预防性控制。备选方案1涉及使用微生物危害的替代品，并证明抗菌洗涤可以防止交叉污染。选项2涉及使用抗菌传感器和证明在最坏情况的操作条件下维持临界抗菌水平。选项3验证传感器在处理设备中的放置，并证明在所有位置都保持临界抗菌水平，不管操作条件。为鲜切叶类蔬菜开发的这些验证选项可以作为验证过程的示例，这些过程可以防止在洗涤其他新鲜农产品商品期间的交叉污染。
