Food Safety Hazards Associated With Fresh Produce

1. Food Safety Hazards Associated With Fresh Produce Tim Roberts, Ph.D. Assistant Professor & Extension Specialist, Food Safety Department of Human Nutrition, Foods and Exercise Virginia Tech January 2000

2. Per Capita Consumption of Fresh Produce(Pounds-Per-Person) Source: USDA Economic Research Service.

3. Foodborne Disease Outbreaks Associated With Fresh Produce In The United States (1990-94)* Sources: Centers for Disease Control and Prevention. United Fresh Fruit and Vegetable Association.

4. Foodborne Disease Outbreaks Associated With Fresh Produce In The United States (1995-96)* Sources: Centers for Disease Control and Prevention. United Fresh Fruit and Vegetable Association.

5. Food Safety Initiative For Fresh Fruits and Vegetables New initiatives to improve the safety of domestic and imported produce • Enhanced FDA oversight for imported food • Development of guidance on good agricultural manufacturing practices for growers and processors • Improved research on improving food safety • Accelerate research on improving food safety Source:USDA Economic Research Service, 1998.

6. Pathways Fresh Produce May Become Contaminated With Pathogenic Microorganisms feces insects harvesting, handling, processing environment sewage HUMANS ANIMALS water PRODUCE (cross contamination) soil plants meat, milk, eggs silage feed Source: Beuchat, L.R. 1996. J. Food Protection 59:204-216.

7. Pre-Harvest Concerns For Fresh Produce Source: Williams, J. 1999. Silliker Laboratories SCOPE 14(3).

8. Post-Harvest Concerns For Fresh Produce Source: Williams, J. 1999. Silliker Laboratories SCOPE 14(3).

9. Pathogenic Microorganisms Of Most Concern In Fresh Produce Salmonella Shigella Aeromonas Escherichia coli Campylobacter Listeria monocytogenes Staphylococcus aureus Yersinia enterocolitica Clostridium botulinum Bacillus cereus Viruses (Norwalk and Hepatitis A) Parasites (Cyclospora)

10. Source: Beuchat, L.R. 1996. J. Food Protection 59:204-216.

12. Sprout Food Safety Facts • Majority of sprout foodborne outbreaks have been traced to Salmonella • Seeds tend to be contaminated • Process of growing sprouts may lead to proliferation of bacteria • Seeds may be treated with 2% calcium hypochlorite, 2-4% hydrogen peroxide, or heat (135oF for 15 minutes)

13. FDA Advise For Consumers Purchasing and Eating Sprouts • Purchase refrigerated sprouts that are crisp looking with buds attached • Keep sprouts refrigerated at home • Wash hands before and after handling raw food • Rinse sprouts thoroughly with water before use • High risk groups (i.e. children, elderly, and immuno-compromised individuals) should avoid raw sprouts Source: Kurtzwell, P. 1999. FDA Consumer 33(1):18-22.

14. Chemical Disinfectants For Improving Safety Of Fresh Produce Source: Cherry, J.P. 1999. Food Technology 53(11):54-59.

15. Chemical Disinfectants For Improving Safety Of Fresh Produce Source: Cherry, J.P. 1999. Food Technology 53(11):54-59.

16. Advanced Non-Thermal Methods For Assuring Safety Of Fruits And Vegetables • Modified Atmospheric Packaging (MAP) • Irradiation • Pulsed Electric Fields (PEFs) • Oscillating Magnetic Fields (OMFs) • Intense Light Pulses

17. Key Hazard Analysis Critical Control Point (HACCP) Recommendations For Processors of Fresh Cut Produce • Raw, whole produce stored below 40oF prior to cutting • Foreign objects removed • Produce washed before and after processing in sanitized water • Employees practice GMPs, equipment cleaned and sanitized, environmental controls • Produce packaged in oxygen-permeable packaging film • Finished product stored at refrigerated temperatures (34oF to 40oF) • ”Use by" or "sell by"dates established

18. Key Recommendations For Foodservice Professionals and Consumers Handling Fresh Produce • Wash hands • Prevent contamination of ready-to-eat foods • Remove bruised/damaged portions of produce • Rinse fresh fruits and vegetables under cold running water • Scrub root vegetables with a produce brush followed by a rinse • Store fresh-cut produce in refrigerator (35oF to 40oF)

19. Questions