A fresh fruit platter with mango sauce, classic Caesar, roasted baby beets and Arugula salad, spring greens with orange fennel vinaigrette, orzo with tomatoes, feta, and green onions, a salad bar with a wide variety of fresh fruit and vegetable choices.

These are just a few of the offerings described in two trade publications I read monthly. Consumption of fresh fruits and vegetables is on the increase and the associated demand for fresh, wholesome produce- based menu items will continue to be in high demand. Fresh fruits and vegetables are an important part of a healthy diet. We have an opportunity to provide these products in attractive and creative forms, which should translate into profitable sales.

According to the FDA’s 2004 Action Plan to Minimize Food Borne Illness Associated with Fresh Produce Consumption, “12 percent of foodborne outbreak associated illnesses were linked to fresh produce items.” The FDA is the principle agency responsible for regulating the safety of produce but acknowledges that to minimize cases of illness associated with produce will require a collaboration with other federal agencies, including the Centers for Disease Control and United States Department of Agriculture and similar agencies in foreign countries, where a good proportion of our produce is grown, processed, and shipped from.

(The) “FDA’s Action Plan is designed to target microbial food safety hazards (such as bacteria, viruses, and parasites) in or on produce consumed in the U.S., whether produced in the U.S. or abroad. FDA believes each entity involved in producing, packing, processing, transporting, distributing, or preparing fresh produce has a responsibility to conduct its activities so as to reduce, control, or eliminate, microbial contamination of produce. Thus, the Action Plan extends to all parts of the food chain from farm through retail or consumer preparation and consumption and is intended to cover fresh fruits and vegetables both in their unpeeled, natural form and raw products that have received some minimal processing (such as peeling, chopping, or trimming).” (see page 2 of the Action Plan 1)

The FDA and other governmental agencies are our partners in the control process, but we must keep in mind the journey a case of romaine lettuce and case of bagged “ready to eat” salad greens takes and the number of potential hands these products are held by. The journey is long in many cases, say from the sunny fields of South America or California to Bangor Maine. Governments of all production partners are involved in the process and continually improve the control measures and standards from “farm to loading dock,” but we at retail are the final control point as the products go onto the forks and into the mouths of customers. Fruits and vegetables must be safe to eat, especially if we want the public to increase their intake of these nutrient-rich foods.

Which fruits and vegetables?

What fruits and vegetables have been associated with outbreaks? (2) Cantaloupe, watermelon, cilantro, parsley, sprouts, garlic, tomatoes, raspberries, cabbage, lettuce, scallions, and green onions.

What are the contaminants?

What are some of the organisms associated with outbreaks? (2) E. coli O157:H7, Salmonella spp., Listeria mono., Hepatitis A, Norovirus, Cyclosporia spp. (Other potential contaminants include herbicides and pesticides.)

What are the sources?

Let’s go back to the farm and associated production operations and see some potential sources of these contaminants.

While growing in the tilled soil:

• Contaminated irrigation water.
• Contamination from wild birds, other animals, or insects.
• Compost used that may contain pathogens.

When headed into harvest and production:

• Inadequate field worker hygiene (potential lack of proper facilities and training/supervision).
• Harvest equipment (improper cleaning and sanitizing).
• Transport containers (lack of proper cleaning and sanitizing).

After reaching packing/production operations:

• Employee hygiene.
• Ice made from contaminated water supply.
• Produce wash and rinse water reuse with improper controls before reuse.
• Wash water at improper temperature (allowing bacteria to potentially be absorbed into the cellular structure of the plant).
• Improper cleaning of equipment used to soak, dry, pack, cut, and bag products.
• Improper storage conditions allowing for crosscontamination.
• Improper storage temperatures.

During the packing/production stage, processors are utilizing technology to minimize the risk of potential contaminants. Reduction of the potential hazards of bacterial and viral contaminants as well as increasing the shelf life of the product are achieved by using sanitizers directly in contact with the fruit or vegetable during processing and on equipment used in processing, containers used for transport, and overall facilities. Some generally regarded as safe (GRAS, FDA) compounds include: chlorine, quaternary ammonium compounds (QUATS), hydrogen peroxide, ozone (ozonated water), irradiation, and electrolyzed water. These agents are effective only if applied consistently using controlled processes. So as you open that bag of mixed greens labeled “ready to eat,” keep in mind it is only as safe as the weakest link in the overall process.

Are your internal processes HACCP based?

It will be interesting to go back and review the possible sources of possible contaminants listed at the farm and processing levels and see how applicable they are to your operation. We must assume fruits and vegetables have some level of contamination unless they were processed (and labeled as) in such a way to reduce contaminants to a safe level and have random samples tested to prove the process is effective (process validation).

Lettuce be Safe?
It can be, if all partners that provide all of our fresh fruits and vegetables from “farm to fork” are vigilant and committed to following proper processes using trained workers with the proper equipment and facilities. Processes are improving daily in all of the countries that are sources of supply in our global economy. We are not there yet. At the unit level we are the last line of process control and safety is in our hands. Wash them often and use them wisely and effectively.

Norm Faiola, Ph.D. is associate dean and associate professor, Department of Nutrition and Hospitality Management, Syracuse University. Email Dr. Faiola with questions or comments: nafaiola@syr.edu.