Fresh Produce Safety: A National Perspective

Consumer demand for ever-increasing amounts of minimally processed fresh produce can run the risk of being contaminated by pathogens which can, in some cases, make consumers seriously ill. The loss of public confidence associated with food recalls and outbreaks of infectious diseases associated with food-borne microorganisms can be devastating and vegetable producers are genuinely and desperately interested in halting outbreaks. The sheer scope of the 2006 spinach outbreak was undeniable (spinach growers alone suffered $200 million in lost sales). In light of this and later outbreaks in tomatoes and melons, the U.S. Food and Drug Administration recently (2009) published three draft documents outlining guidance strategies designed to help growers and others across the entire supply chain minimize or eliminate microbial contamination in tomatoes, leafy greens, and melons. The commodity specific guidelines (CSGs) are intended for growers, packers, processors, transporters, retailers, and others throughout the supply chain and provide a framework for identifying and implementing appropriate measures to minimize the risk of microbial contamination of tomatoes, leafy greens, and melons. This workshop will explore the current status of fresh produce safety from the standpoint of key food production and handling safeguards presently in place, to the future transformations driven, partially, by developments in the food industry, federal and state regulation. Consequently, the program will involve a review of the current fresh produce safety outreach methods and clarify the need for additional research within programs which target the safe production and handling of fresh produce.