Fresh Produce Safety, Traceability

Whole-Leaf Wash Improves Chlorine Efficacy for Microbial Reduction and Prevents Pathogen Cross-Contamination during Fresh-Cut Lettuce Processing

Currently, most fresh-cut processing facilities in the United States use chlorinated water or other sanitizer solutions for microbial reduction after lettuce is cut. Freshly cut lettuce releases significant amounts of organic matter that negatively impacts the effectiveness of chlorine or other...
Xiangwu Nou
Yaguang Luo
Journal of Food Science

Antimicrobial activity of essential oils against Escherichia coli O157:H7 in organic soil

Soil can be a significant source of preharvest contamination of produce by pathogens. Demand for natural pesticides such as essential oils for organic farming continues to increase. We examined the antimicrobial activity of several essential oils against Escherichia coli O157:H7 in soil. Two...
Nadine Yossa
Jitendra Patel
Patricia Miller
Y. Martin Lo
Food Control

Effect of Surface Roughness on Retention and Removal of Escherichia coli O157:H7 on Surfaces of Selected Fruits

This study was undertaken to evaluate the effect of surface roughness on the attachment and removal of Escherichia coli O157:H7 on selected fruit and metal surfaces. A new method to determine surface roughness was developed using confocal laser scanning microscopy (CLSM). A series of 2-D layered...
H. Wang
H. Feng
W. Liang
Y. Luo
V. Malyarchuk
Journal of Food Science

Antimicrobial effect of acidified sodium chlorite, sodium chlorite, sodium hypochlorite, and citric acid on Escherichia coli O157:H7 and natural microflora of fresh-cut cilantro

Fresh-cut cilantro is particularly susceptible to microbial growth and, therefore, use of an effective sanitizer on this product is of great importance. The objective of this study was to evaluate the efficacy of different sanitizing treatments on reducing Escherichia coli O157:H7 populations,...
Ana Allende
James McEvoy
Yang Tao
Yaguang Luo
Food Control

Ultrasound Enhanced Sanitizer Efficacy in Reduction of Escherichia coli O157:H7 Population on Spinach Leaves

The use of ultrasound to enhance the efficacy of selected sanitizers in reduction of Escherichia coli O157 :H7 populations on spinach was investigated. Spot-inoculated spinach samples were treated with water, chlorine, acidified sodium chlorite (ASC), peroxyacetic acid (POAA), and acidic...
Bin Zhou
Hao Feng
Yaguang Luo
Journal of Food Science

California strawberry commission food safety program

  The Basic Principles of Good Agricultural Practices (GAPs): The best way to prevent corrective action by state and federal governments is to prevent microbial contamination of fresh strawberries. Use GAPs. To minimize microbial food safety hazards in strawberries, growers should use...
California Strawberry Commission
California Strawberry Commission

Guía para Reducir al Mínimo el Riesgo Microbiano en los Alimentos, para Frutas y Hortalizas Frescas

El propósito de esta guía es ayudar a la industria nacional y extranjera de frutas y hortalizas a mejorar la inocuidad de dichos productos, ya sean estadounidenses o importados, por lo que se abordan temas de interés que afectan por igual a las áreas de producción...
Food and Drug Administration, USA
Food and Drug Administration, USA

Commodity Specific Food Safety Guidelines for the Lettuce and Leafy Greens Supply Chain - 1st Edition

Lettuce/leafy greens may be harvested mechanically or by hand and are almost always consumed uncooked or raw. Because lettuce/leafy greens may be hand-harvested and hand-sorted for quality, there are numerous “touch points” early in the supply chain and a similar number of “touch...
International Fresh-cut Produce Association
Produce Marketing Association
United Fresh Fruit and Vegetable Association
Western Growers
International Fresh-cut Produce Association

Commodity Specific Food Safety Guidelines for the Fresh Tomato Supply Chain - 2nd Edition

  The scope of this document pertains only to fresh and fresh-cut tomato products, and does not include cooked tomato products, tomato juice, or tomatoes intended to be cooked. This document does not include considerations for products commingled with non-produce ingredients (e.g. salad kits...
The North American Tomato Trade Work Group (NATTWG)
United Fresh Produce Association
NATTWG

Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables

This guidance is intended for all fresh-cut produce processing firms, both domestic firms and firms importing or offering fresh-cut product for import into the U.S., to enhance the safety of fresh-cut produce by minimizing the microbial food safety hazards. This guidance does not set binding...
Food and Drug Administration, USA
Food and Drug Administration, USA