Fresh Produce Safety within the Desert Southwest: A Research and Extension Progress Report

Due to its warm winter climatic conditions, Yuma, located in the southwest portion of Arizona, USA, is essentially the only agricultural region in the nation where the field production of vegetables is possible during the period between November and April.  The region represents the bulk of the United States’ winter leafy greens, providing food, income, and revenue for a state that ranks second nationally in the production of fresh produce (US Department of Agriculture, 2006).  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 over $300 million in lost sales).  In light of this and later outbreaks involving Romaine lettuce in the area, research that involves minimizing the risk due to microbial contamination of leafy greens is current and ongoing.  The immediate outcomes of this research updates the production guidelines for growers, packers, processors, transporters, retailers, and others throughout the supply chain and provides a framework for identifying and apprising future work.  This presentation will explore the current status of fresh produce safety from the standpoint of key food production and handling safeguards presently in place in Arizona.  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