Challenges, Progress and Solutions in Produce Safety
Over the past decade, the consumption of fresh fruits and vegetables has increased steadily in the United States.[1] While producers have enjoyed the “fruits” of their success, they also have witnessed a troubling and corresponding rise in microbial foodborne illness incidents associated with raw and minimally processed fruits and vegetables (Figure 1). From 1980 to 1987 and between 1987 to 1995, the number of produce related illnesses more than doubled, spurring produce groups to work with state and federal agricultural and health agencies, consumer groups, and industry trade associations to investigate and develop practices to improve produce safety.[2]
In October 1998, the U.S. Food and Drug Administration’s Center for Food Safety and Applied Nutrition (FDA CFSAN) and the U.S. Department of Agriculture (USDA) jointly issued the Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables to help growers, harvesters, packers and shippers address microbial safety hazards.[3]