Hospitality Newsline

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Vol.1 Issue 2 August 2001

 Guidelines aimed at reducing the risk of foodborne illness from fresh produce have been issued by the federal government, the latest in a series of initiatives to prevent contamination at the food source.

The recommendations center mainly on standards and practices of fruit and vegetable producers, with a particular focus on sanitation in the field and during packaging and transportation. They were proposed earlier this year after previous outbreaks of E. coli O157:H7, cyclospora and other illnesses were traced to fresh produce, including lettuce and berries.

No estimates are available on the incidence of foodborne illness associated with fresh produce, according to the FDA.

FOCUS ON SANITATION

The U.S. Food and Drug Administration, which drew up the guidelines in cooperation with the Agriculture Department, stressed that the they are voluntary, rather than enforceable regulations. The FDA also is encouraging fruit and vegetable producers to work closely with their food-industry partners, including restaurants, to ensure that they are meeting safe food-handling standards as well.

Because the major source of microbial pathogens on produce is associated with fecal contamination, the guidelines focus on proper sanitation of water (for irrigation and processing), on the proper use of manure and waste products, on worker health and hygiene, and on the cleanliness of facilities for packing and transportation.

Most sections of the document urge producers to use "good agricultural practices" appropriate to their particular operations. Measures that are effective and practical for a lettuce operation, for example, may be different from those of an apple orchard.

PUBLIC COMMENT

After they were unveiled, the recommendations generated numerous comments from growers, trade groups and government agencies, to which the FDA responded when issuing the guidelines.

Among the comments submitted was the assertion by one trade group that the industry already is doing all it can to reduce food-safety risks and that the cost of the measures proposed under the guidelines may be difficult to determine. The FDA says federal officials are planning a survey of current practices that should help address both concerns.

Other comments referred to the potential for the food-safety measures to raise trade issues with other countries that import or export fresh produce to the U.S. However, the FDA countered that because the guidelines are strictly voluntary, they should not cause such problems.

MORE INFORMATION

Fresh produce guidelines are available from Food Safety Initiative Staff, HFS-32, U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 200 C Street SW, Washington, D.C. 20204 and on the government's Web site at www.foodsafety.gov.