Key facts
- The U.S. Food and Drug Administration has finalized new guidance for the fresh produce industry.
- The guidance focuses on reducing the risk of foodborne illnesses from prepared and packaged fruits and vegetables.
- Pathogens like E. coli and salmonella can contaminate produce during various stages from farm to packaging.
- The FDA highlights that raw produce is at higher risk due to the absence of a 'kill step' like cooking.
The U.S. Food and Drug Administration (FDA) has finalized new guidance for companies that prepare and package fresh fruits and vegetables. This guidance is intended to reduce the risk of foodborne illnesses, particularly from pathogens such as E. coli and salmonella.
The updated recommendations are aimed at manufacturers and processors of products like chopped lettuce, sliced cantaloupe, diced onions, shredded carrots, coleslaw mixes, and fruit salads. The FDA noted that produce can become contaminated with pathogens during growing, harvesting, packing, or holding on farms.
These types of foods are considered higher risk because they are typically consumed raw and do not undergo a cooking process or other 'kill step' that would eliminate harmful bacteria. The finalization of this guidance comes amid ongoing outbreaks of salmonella and cyclosporiasis linked to lettuce and jalapenos, which have affected thousands of people in the U.S.