The Evaluation of “Vegetable Treatments” in Maintaining the Safety of Produce Used in Manufacturing
March 2008
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The Evaluation of “Vegetable Treatments” in Maintaining the Safety of Produce Used in Manufacturing March 2008 |
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As the fresh-cut produce market continues to grow, the processors and users of such produce are faced with the challenge of processing in a manner that ensures the safety of this produce. From 1996 to 2006, seventy-two foodborne illness outbreaks were associated with the consumption of fresh produce. Of these produce related outbreaks, 25 percent (18 outbreaks) implicated fresh-cut produce. If pathogens are present when the surface integrity of the fruit or vegetable is broken, pathogen growth can occur and contamination may spread. In addition, the degree of handling and product mixing common to many ready to eat food processing operations can provide opportunities for contamination and for spreading contamination through a large volume of product. Given the needs of the RFA member, the Association sponsored a project to help members utilize fresh produce safely. The project, “The Evaluation of ‘Vegetable Treatments’ in Maintaining the Safety of Produce Used In Manufacturing,” was presented at the 2008 RFA Conference and is now available online in the Members-Only Section of the RFA Website. To view RFA Technical Director Martin Mitchell's Conference presentation on the study, click here and download the PDF or PowerPoint file. (This is in the Members-Only Section of the Website, so you must have your user name and password.) |
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