Fresh Produce Safety, Traceability

Key points of control and management of microbial food safety: Information for growers, packers, and handlers of fresh-consumed horticultural products

  Most horticultural crops that are eaten in the United States are wholesome and free of microorganism that could result in illness under common and sensible handling and food preparation practices. Many of the diverse fruits, vegetables, edible flowers, sprouted seeds, and micro-greens have...
Trevor V. Suslow
University of California Agriculture and Natural Resources

Food Safety Manual

  In the supply chains for fruit and vegetables there is an increasing demand for more attention to food safety. Farmer Field Schools has proven to be a very effective method to incorporate food safety aspects into farming practices1. This manual is a reference guide for the inclusion of Food...
Frederike Praasterink
Catherine Bessy
Marjon Fredrix
Alfredo Impiglia
Almalinda Morales-Abubakar
Jan Ketelaar
Anne-Sophie Poisot
Areepan Upanisakorn
Harry van der Wulp
FAO

Pesticides and Food Safety

  The key points made in Pesticides and Food Safety are that pesticides may improve variety, availability, and quality of foods. IPM programs are decreasing actual pesticide use, regulatory and monitoring programs are in place, and the human health risks from consuming pesticide residues on...
Fred Whitford
Linda Mason
Carl Winter
Arlene Blessing
Purdue University Cooperative Extension Service

Food Safety Begins on the Farm: A Grower's Guide

  This document addresses microbial food safety hazards and good agricultural and management practices common to the growing, harvesting, washing, sorting, packing, and transporting of most fruits and vegetables sold to consumers in an unprocessed or minimally processed (raw) form. This...
Anusuya Rangarajan
Elizabeth A. Bihn
Robert B. Gravani
Donna L. Scott
Marvin P. Pritts
Cornell University

Reducing Salmonella on Cantaloupes and Honeydew Melons using Wash Practices Applicable to Postharvest Handling, Foodservice, and Consumer Preparation

Washing conditions that included a soak or brush scrub were evaluated for removal of Salmonella from the surface of smooth (honeydew) or complex (cantaloupe) melon rinds. Melon rinds were spot-inoculated onto a 2.5 cm2 area of rind (squares) with approximately 6.0 log10 CFU/square of an avirulent...
Tracy L. Parnella
Linda J. Harrisa
Trevor V. Suslow
International Journal of Food Microbiology

Safety Management and Inspection of Agrochemical Residues of Food in the Trade of Export Products: A Case Study of the Taiwan-Grown Irwin Mango

Irwin mango orchards in Taiwan comprise more than 8,000 acres of agricultural land, mostly in Tainan and Pingtung Counties in southern Taiwan. Total annual yield during the May-August season is 80,000 metric tons. The high quality and sweet taste of Taiwan-grown Irwin mangoes are well recognized...
Chin-Wen Kao
Shu-Jen Tuan
Hong-Ping Li
Food & Fertilizer Technology Center

Effects of Ozone, Iodine and Chlorine on Spore Germination of Fungi Isolated from Mango Fruits

Mango diseases are mainly controlled by integrated programs,including alternative disease prevention and strategies using agrochemicals. For several years, the food industry has used chlorine applications due to their oxidising properties. The aim of this work was to compare the effect of ozone,...
Claudia Barbosa
Leticia Ponce de León
José Sepúlveda
Daniel Nieto
Revista Mexicana de Fitopatología

Growing Vegetables, Fruits and Produce

Food safety is a concern to all involved in the production, marketing and consumption of foodstuff. Produce, fruits and vegetables, present unique problems in that they are often consumed raw without processing. In many cases, small produce growers market their crops directly to consumers or...
Karen L.B. Gast
Dan Nagengast
Rhonda Janke
Donald C. Cress
Kansas State University

Efficacy of Sanitizers To Inactivate Escherichia coli O157:H7 on Fresh-Cut Carrot Shreds under Simulated Process Water Conditions

Chlorine is widely used as a sanitizer to maintain the microbial quality and safety of fresh-cut produce; however, chlorine treatment lacks efficacy on pathogen reduction, especially when the fresh-cut processing water contains heavy organic loads. A more efficacious sanitizer that can tolerate the...
Rolando J. Gonzalez
Yaguang Luo
Rolando J. Gonzalez
Yang Tao
Gustavo A. Gonzalez
Journal of Food Protection

E. coli O157 control of cross-contamination: Guidance for food business operators and enforcement authorities

This guidance is for food businesses of all sizes where both raw food and ready-to-eat foods are handled. Raw food in this context means raw meat and any raw ingredients that are potential sources of E. coli O157. Ready-to-eat foods are foods that will not be cooked or reheated before being eaten...
Food Standards Agency
Food Standards Agency, UK