How to reduce produce pathogen risks

Contamination remains a formidable foe in the development and merchandising of fruits and vegetables.

Despite a strong focus on safeguarding produce by retailers and growers, perils are omnipresent, and prevention requires a continual laser-sharp adherence to proper schemes, analysts said.

“Scientific knowledge about produce safety is greatly improving through basic and applied research with the industry implementing many practices and procedures to reduce risks during planting, harvesting, packaging, shipping and merchandising,” said Robert Gravani, professor emeritus of food science at Cornell University in Ithaca, N.Y.

But with suppliers growing most fruits and vegetables in non-sterile environments, they still must battle such causative agents as serotypes of salmonella, E. coli O157:H7 and related pathogenic species, shigella and listeria, viruses, hepatitis A, and norovirus and parasites like cyclospora, he said. 

Methods for minimizing contamination risks include the implementation of good agricultural practices (GAPs) in fruit and vegetable production and good hygienic practices through the produce supply chain, Gravani said.

That includes strategies that address contamination from agricultural water and soil, and issues involving domestic and wild animals, harvest tools and equipment, sanitary facilities, packing, and transportation, he said, noting that “food safety begins on the farm.” 

It is essential too that retailers understand the GAPs that their suppliers should follow; stay abreast of regulatory safety updates; and track emerging scientific research from professional organizations and then use the information to continuously review, evaluate, and strengthen their produce safety programs, Gravani said.

Solid communication and collaboration with suppliers also are vital for establishing safety roles and responsibilities, which could include ensuring that the suppliers are implementing written produce safety programs in their operations and that they have successfully completed GAPs training, he said.

“The parties should agree on all product requirements and specifications in advance and a competent third party should assess compliance through on-site audits,” Gravani said. “Produce suppliers who comply can then be put on the retail buyers’ approved supplier lists.”

In addition, retailers need to implement, monitor, and verify in-store best practices, which may cover behavior training for employees with refresher courses, inspection of incoming products and delivery vehicles, temperature monitoring of products through the final sale, proper produce storage prior to display, the cleaning and sanitizing of produce prep and processing areas, and evaluating produce displays and salad bars, he said.

“Farmers and growers, shippers, retail store personnel, and produce consumers need to be vigilant and implement and adhere to all food safety practices and procedures to minimize risks,” Gravani said.