Investigation of Hazards from Kiwi Fruit and Their Cultivation Areas to Establish a Good Agricultural Practices (GAP) Model

Introduction: Many outbreaks of foodborne illnesses have been associated with the consumption of fresh vegetables and fruits contaminated with foodborne pathogens. Kiwi fruit is potential to be contaminated with bacteria.

Purpose: This study was to validate microbiological hazards of kiwi fruit and their cultivation areas and to suggest recommendations for the development of a good agricultural practices (GAP) model.

Methods: A total of 72 samples were collected from cultivation environments (soil, agricultural water, and atmosphere), plants (kiwi fruit and its leaf), personnel hygiene (glove, cloth, and hand), agricultural products processing center (tray loader, conveyer belt, weighing cup, collector, box) located in Gyeongnam, Korea, and were tested to analyze sanitary indicator bacteria (aerobic plate counts, coliforms and Escherichia coli), major foodborne pathogens (E. coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and Bacillus cereus), and fungi.

Results: Total bacteria, coliform, and fungi in the kiwi fruit farms were detected at the level of 0.8~6.7, 0.5~4.6, and 0.3~4.7 log CFU/g (or leaf, ml, hand, 100cm²), respectively. In case of pathogenic bacteria, B. cereus and S. aureus were detected at levels of 1.0 ~ 4.9, and 1.0~1.7 log CFU/g (or leaf, ml, hand, and 100 cm²) in samples, but other pathogen bacteria including E. coli O157, L. monocytogenes, and Salmonella spp. were not detected in any samples.

Significance: According to the results, the kiwi fruit sampled from farms and agricultural products processing center were comparatively safe with respect to microbial hazards. However, cross-contamination of bacteria from environments and workers could be potential risks which give harm to consumer. Therefore, to minimize microbial contamination and to ensure the safety of kiwi fruit, it is necessary proper GAP model should be established.