Bacteriological safety of lettuce.

Abstract

Objectives: To identify the bacteriological hazards associated with lettuce and to assess whether lettuce available on the market and grown locally is bacteriologically safe. To confirm or otherwise whether the associated risks, if any, are potentially dangerous in view of the local situation vis-a.-vis the level of preparedness of the industry and the know-how of enforcers and educators. Method: The aims of this dissertation were achieved by, besides review of both old and recent literature, the coordination of a sampling programme and launching of two questionnaires targeting the health inspectors and the food safety trainers. In other words, this dissertation was based upon Risk Analysis, through the application of its components i.e.: • Risk Assessment: through literature review, questionnaires and sampling programme; • Risk Management: through a decision making process to identify which policy is to be adopted, in the light of the previous process; and .. Risk Communication: through the issuing of informative leaflets for stakeholders. Conclusions: This paper concludes that whilst there is a potential risk from produce-related foodborne illness, the know-how of the Industry, Health Inspectorate and Course Providers is lacking.