When people are shopping for produce, they might consider buying organic food because of its eco-friendly and health-conscious qualities. However, they may be misunderstanding the term organic as “clean” or “safe.” Pathogens, after all, don’t discriminate between organic and conventional produce, so even though it might have certain qualities, organic produce can present a food safety risk.
Growers, packers, processors, shippers, and retailers all have a role in ensuring the safety of produce from the farm to the consumers plate. Everyone who handles fresh produce needs to understand the potential safety risks associated with the food they are handling and take appropriate steps to keep the product safe. However, produce packers and processors, including fresh cut and IQF operations, have a key role in this responsibility.