Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) in relation to the microbiological risks associated with the consumption of fruits obtained from Fragaria spp. and Rubus spp.

The consumption and as a result, the world production of fruits obtained from Fragaria spp. (such as strawberries) or Rubus spp. (such as raspberries or blackberries) has significantly increased worldwide in recent years. Spain is one of the largest producers of fruits from these plants, such as strawberries and raspberries. It is therefore of great relevance to know the microbiological risks associated with the consumption of these fruits, as well as the possible preventive measures to avoid the occurrence of outbreaks derived from berries intake. To the present, these fruits have caused outbreaks mainly due to the presence of viral agents (especially norovirus and hepatitis A virus) and parasites (especially Cyclospora cayetanensis), whereas in the case of bacterial pathogens it has only been documented one outbreak caused by Escherichia coli O157: H7. Given the heterogeneity of potentially contaminating pathogens in these products, and the fact that they are usually eaten raw or minimally processed, it is difficult to establish disinfection protocols to ensure their safety. For this reason, in order to maintain food security it is essential to maximize the good hygienic practices in cultivation and harvesting, especially in fruits cultivated at ground level. It is also necessary to maintain a standardized and internationally accepted traceability system that allows a rapid identification of the causing agent when an outbreak caused by the consumption of these fruits occurs.