Produce safety is a crucial aspect of growing fresh fruits and vegetables. No one wants their produce to cause illness, and a foodborne illness outbreak can be a significant problem for a producer—and even an entire commodity group. Unfortunately, any crop can become a source of an outbreak or recall, even those that are less frequently associated with foodborne illness. Understanding these risks helps producers create effective food safety plans to prevent contamination and protect public health.
When we talk about produce safety, we typically focus on bacteria, viruses, and parasites that can cause illness when consumed. Some of the more well-known culprits include E. coli, Salmonella, Listeria, Hepatitis, Giardia, and Norovirus, but many other pathogens can also pose risks. These microorganisms can contaminate produce in various ways, but the most common sources of contamination are water, sick workers, and animal waste. Other potential sources include animals on the farm, soil amendments, harvesting tools, equipment, and buildings.
Producers can reduce the risk of contamination by identifying potential hazards and implementing strategies to mitigate them. This includes developing worker health and hygiene policies, establishing cleaning and sanitation practices (such as regular cleaning breaks during packing), conducting water assessments and testing, and maintaining proper records. Understanding past foodborne illness outbreaks related to the specific crops being grown can also help develop a focused food safety plan that accounts for the unique characteristics of each fruit or vegetable and how it is grown, harvested, packed, and shipped.
It’s important for producers to remember that food safety outbreaks can occur with any crop. While leafy greens are often in the spotlight, many other commodities have experienced outbreaks and recalls in the past. In the coming year, we will highlight a different fruit or vegetable each month, focusing on foodborne illness-related outbreaks and recalls that have affected them. We will cover a wide range of produce grown in Michigan, including leafy greens, berries, tree fruit, root vegetables, onions, cucurbits, and tomatoes.
Even if you’re only growing crops and not directly involved in harvesting or packing, it’s important to remember that food safety is a shared responsibility. Contamination can happen at any stage of production, and any part of the process can be a potential point of risk.
Produce safety isn’t just a concern for growers of leafy greens, it is important for anyone who grows fresh fruits and vegetables. Foodborne illness outbreaks can affect any crop, and the responsibility for preventing contamination falls on everyone involved in the process. By understanding the risks, taking preventative measures, and staying informed about food safety issues in all types of produce, you can help protect your consumers and maintain the reputation of your farm.
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Article by Patrick Gordon, Produce Safety Technician