RALEIGH, N.C. -- In a first-time test for the presence of food-borne pathogens in fresh-cut produce products, the North Carolina Department of Agriculture found no evidence of disease-causing pathogens in 140 samples taken from supermarket shelves.
ood Lion, Salisbury, N.C.; Winn-Dixie, Jacksonville, Fla.; and Bi-Lo, Mauldin, S.C., according to agency officials.
The samples -- taken from items such as garden salads, Oriental salads, salad kits with dressings and toppings, coleslaw, stir fry, carrots, onions, spinach, cauliflower florets, red cabbage, broccoli slaw and celery sticks -- were tested for the presence of salmonella, E. coli 0157H7 and staphylococci.
"I am pleased our testing did not turn up any food-borne pathogens," said state Agriculture Commissioner Jim Graham in a statement. "Ready-to-eat, fresh-cut produce is becoming increasingly popular with consumers who find themselves stretched for time to prepare healthy meals."
According to Don Howell, administrator of the NCDA's Food and Drug Protection Division, the round of testing was spurred by "current thinking in science periodicals and journals. We wanted to assure and maintain consumer confidence in our fresh-cut produce."
The NCDA randomly visited eight stores to collect samples of products from the produce department shelves. "We went in without any prior notices," said Howell. "We explained to the store managers what kind of tests we were conducting, and all were very cooperative."
Among the stores was a Harris Teeter unit in the Raleigh market. "We are very pleased with the test results," said Dawn Miller, communications coordinator for the chain. "It just goes to show that we at Harris Teeter are committed to providing our customers with safe and high-quality products."
Edith Garrett, president of the International Fresh-Cut Produce Association, Arlington, Va., expressed similar sentiments. "I'm pleased with the results, because the bottom line is fresh-cut products are safe."
Nonetheless, Garrett said she remains wary of continued media attention linking fresh-cut produce and food-borne pathogens.
"Pathogens are not normally carried by fresh-cut produce," she said. "The media does not seem to understand that too well. As a result, they heighten fears among consumers unnecessarily."
Caroline Smith DeWaal, a spokeswoman at the Center for Science in the Public Interest, Washington, expressed a contrary opinion. "There have been six outbreaks from lettuce products this year, so certainly, there are dangers involving fresh-cut produce. Now it is the media's job to help consumers become more aware of the possible dangers."
The NCDA's inspectors also found that the supermarkets checked were following the industry's guidelines, which recommend that fresh-cut produce be stored between 33 and 38 degrees Fahrenheit, that each package bear both a "Keep Refrigerated" and "Use by Date" label and that store employees follow the Food and Drug Administration's Good Manufacturing Practices.
The NCDA has no immediate plans to target fresh-cut produce products for further testing, Howell said. He added, however, that if any customer complaints or new information concerning food-borne pathogens surface, the NCDA will immediately conduct another test.
