Aug 11 (Reuters) – The U.S. Food and Drug Administration on Tuesday finalized guidance for preparation and packaging of fresh-cut produce, recommending measures such as sanitation control, supplier verification and refrigeration to reduce the risk of foodborne illnesses.
The guidance for ready-to-eat produce comes as ongoing outbreaks of cyclosporiasis and salmonella due to contaminated lettuce and jalapenos have sickened thousands of people in the United States.
The cyclosporiasis outbreak, one of the largest foodborne illness events in recent U.S. history and linked to iceberg lettuce from Taylor Farms, has spread to 15 states and hit Michigan the hardest. It has also shaken consumer confidence in fresh produce and hit sales at restaurant chains and supermarkets.
The recommendations, which the FDA said are not legally binding, are aimed at manufacturers and processors of products such as chopped lettuce, sliced cantaloupe, diced onions, shredded carrots, coleslaw mixes and fruit salads.
The agency has focused on contamination with pathogens like salmonella, cyclospora, E. coli, and listeria, which have been associated with numerous foodborne illness outbreaks.
The FDA has recommended that fresh-cut produce processors assess whether any of these pathogens pose a potential hazard requiring preventive measures, including supply-chain controls.
The measures also include use of safe water, and washing fruits and vegetables with antimicrobial solutions, training of personnel and recommendations on better designing of facilities.
However, cyclospora may require supply-chain controls because wash-water antimicrobials may not adequately control it, the FDA said, adding that research to elucidate the routes by which fresh produce becomes contaminated with cyclospora is ongoing.
Produce can be contaminated by pathogens during growing, harvesting, packing, or holding on farm facilities, the agency said.
Cyclospora was also considered a potential biological hazard in fresh-cut vegetables in the agency’s 2018 draft guidance following two outbreaks associated with the intestinal parasite that year.
While the 2018 draft covered broader food safety hazards and applied to both ready-to-eat and not-ready-to-eat fresh-cut produce, the final guidance focuses on biological hazards in ready-to-eat, fresh-cut produce with high water content that can cause microbial growth.
Some freshly cut produce is considered higher risk because they are usually eaten raw and do not go through cooking or another “kill step” that would destroy harmful pathogens.
Taylor Farms said on Monday it is recalling prepared foods containing jalapenos from retailers in several states over potential salmonella contamination.
(Reporting by Puyaan Singh in Bengaluru; Editing by Tasim Zahid and Leroy Leo)
Comments