MSU Extension Agrifood Safety

There are three types of microorganisms that can contaminate fresh produce: Bacteria, Parasites, and Viruses. Between 1996 and 2014, there have been 148 FDA Outbreaks linked to bacteria, 21 outbreaks linked to viruses, and 3 outbreaks linked to parasites. 

Bacteria

• Microorganisms that can multiply both inside and outside of a host
• Good Agricultural Practices can minimize situations that support bacterial survival and growth

Viruses

• Small particles of nucleic acid that only multiply in a host
• Only a few particles will make someone ill
• Usually spread by individuals who have not washed their hands before touching produce
• Prevention is key to reducing viral contamination

Parasites

• Protozoa or intestinal worms that only multiply in a host
• Can survive in the body for a long time without producing any symptoms
• Usually transmitted through water, and often not killed by chemical sanitizers
  
  

Source: Produce Safety Alliance Grower Training Module 1