A recipe for greater produce safetyA recipe for greater produce safety

Fruit and vegetable contamination is becoming a more manageable, but still arduous, food safety threat.

While produce merchandisers can reduce incidents by using newer technologies to better monitor operations, it is crucial that workers also receive the necessary instruction if they are to take appropriate measures, said Shipra Pareek, senior account manager, food retail, at NSF, an Ann Arbor, Mich.-based provider of testing, inspection, certification, and advisory services, and digital solutions.

“Produce is a difficult sector to control as fruits and vegetables are highly susceptible to pathogens, and maintaining proper temperatures throughout the supply chain is difficult, especially with extended transit times,” she said. “Employees may prioritize speed over care, and inadequate monitoring and accountability can lead to careless practices.”

Contamination from bacteria like salmonella and E. coli are major food safety risks, Pareek said, and often results from the failure to properly segregate produce from areas that treat raw meat, seafood, and other selections and negligence by workers to properly cleanse products.

The salmonella infection, a leading cause of foodborne illness, affects the intestinal tract. A lack of proper refrigeration, particularly during warmer weather, can create conditions for the bacteria to grow. The use of contaminated water on green leafy vegetables is a common cause of infections from E. coli.

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“Temperature abuse, such as failing to maintain proper storage conditions, accelerates spoilage and microbial growth,” Pareek said. “Rough handling and poor packaging can cause damage too by creating entry points for pathogens.”

Retailers should educate staff on gentle handling techniques to prevent bruising and damage to products, while scrutinizing the sprays that stores use to sanitize products to ensure that the devices only apply clean and safe water, she said.

“Regular quality checks, proper packaging, well-ventilated displays, and ongoing food safety training for staff can also help retailers manage fruits and vegetables safely,” Pareek said.

In addition, implementing precise traceability systems is crucial for ensuring quick action for recalls, she said. “A lack of effective traceability can delay responses to outbreaks, but robust systems and practices can help mitigate these risks,” Pareek said.

Automation like the Internet of Things (IoT) can further enable accurate monitoring, she said. The IoT is a network of physical devices that can transfer data to one another without human intervention.

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“The absence of advanced technologies will exacerbate risks,” Pareek said. “Addressing these factors through training, better infrastructure, and technology adoption can significantly reduce spoilage and maintain quality.”