Risk management in fruits and vegetables production and supply: Constructing a control chart for Enterobacteriaceae

In Sardinia (Italy), Enterobacteriaceae are commonly quantified in raw fruits and vegetables, but their guide value for official controls remains undefined. Enterobacteriaceae include environmental species that are often present at high levels in the production process of fresh produce. While not necessarily pathogenic to humans, Enterobacteriaceae are potentially pathogenic to immunocompromised individuals, and so establishing appropriate guide values is crucial. Lax values endanger food security, while overly restrictive ones pose unrealistic targets for food operators without safety benefits for consumers. The aim of this study was to demonstrate the utility of introducing a control chart for Enterobacteriaceae in HACCP (hazard analysis and critical control points) systems for risk management within fresh produce production and supply processes and promote its widespread adoption to define acceptable contamination levels based on empirical data. We developed a control chart for Enterobacteriaceae to assess the acceptability of the supply process and food safety of iceberg salad in a canteen. Using the 2023 data, we set warning and action levels that helped food business operators to (i) understand, con-trol, and improve the supply processes; (ii) promptly detect anomalies in these processes and act accordingly; and (iii) verify the effectiveness of any actions taken. The large-scale use of this approach in HACCP systems could aid defining realistic and safe levels for Enterobacteria in fresh produce production and supply.