Protecting Fresh Produce Post-Harvest, Integral to Safe Food
During the height of the summer, at least in the Midwest, farmers markets are in full swing and fresh produce is plentiful. Every backyard gardener is reaping the benefits of their work, with bountiful harvests of tomatoes and cucumbers. Everyone seems to have a neighbor who is trying to pawn off his or her over-production of cucumbers or summer squash during this time of year. When picking up that produce at the farmer’s market or from your neighbor down the street, have you ever given any thought to the microbial safety of it? Honestly, even in my position, it certainly is NOT the first thing that comes to my mind. But, earlier this month, I came across a news story out of Wisconsin discussing a Salmonella outbreak associated with shelled peas sold at a local farmers market. Who would have thought shelled peas would be impacted? The story noted, and it served as a great reminder, that most outbreaks associated with Salmonella in produce are due to mistakes made in handling or transportation of produce after harvesting.
If you are unfamiliar with Salmonella, check out a blog we did earlier this year that provided some information about the bacteria. In short, it accounts for almost a third of all food-related deaths in the United States each year, causing about 450 deaths yearly. Mild symptoms usually include diarrhea, fever, and abdominal cramps.
…we must also realize that what we do in our own gardens or homes cannot be the same practices we employ in our operations when feeding hundreds, if not thousands of guests per day – all with different immune system and food backgrounds than our own.
Proper handling of produce is vital to ensuring Salmonella or any one of the many foodborne illnesses does not grow to a level that it will case illnesses. First, be sure to order your produce from a reputable supplier. Working with a local farmer is perfectly acceptable. Certainly, having the Good Agricultural Practices or Good Handling Practices designation is good, but it is not required as long as they are following those practices on the farm.
When receiving fresh produce, be sure to check for quality and freshness. While there is no temperature requirement for whole fresh produce, be sure the quality is up to your standards and, even with the current issue we are having with supply chains, don’t feel pressured to accept a lower quality product.
When storing produce, be mindful of temperature and humidity, which can both impact shelf life. While many produce items do well at 32°F, some are cold sensitive and may require a higher temperature. To check the optimal storage conditions for fruits, vegetables, and herbs use free online resources from reputable authors. Our two favorite for fruits and vegetables are the fact sheets from Cornell University Cooperative Extension or the University of Maine.
I know…I know…it is fresh produce; how dangerous can it be? I am sure everyone reading this is thinking back to the time that they ate raw produce – fresh peas from the shell as you were picking them, corn off the cob as you were putting it up for the winter, or the crème de la crème for all gardeners – a fresh red, ripe tomato straight from the vine. I must admit, I have tried all of them and didn’t even wash them before consuming, and yet I live to tell the tale. However, we must also realize that what we do in our own gardens or homes cannot be the same practices we employ in our operations when feeding hundreds, if not thousands of guests per day – all with different immune system and food backgrounds than our own. Risk Nothing.
Foodborne Illness Myths & Facts
“It must have been something I ate.” That’s the typical statement when a person develops some relatively minor symptoms from food. Maybe not severe enough to go to the doctor so you choose to tough it out without medical care. Sudden onset of flu-like symptoms such as onset of stomach cramps, diarrhea, vomiting and fever could possibly mean you are the victim of a foodborne illness. The illness is sometimes referred to as “food poisoning”, but it’s often misdiagnosed.
Don’t Compromise: Clean and Sanitize
The subject is cleaning and sanitizing. Chefs, food service directors, managers and staff try to practice safe food-handling at every turn in the kitchen. Don’t let that effort go down the drain by slacking off on the many aspects of sanitation. That includes dish and ware-washing techniques (pots, pans, equipment), and cleaning all the areas that give us that “neat as a pin” appearance in your customers eyes. Customers seldom fail to bring that soiled silverware or glass with lipstick on it to the attention of the manager or wait staff. Improperly cleaning and sanitizing of food contact equipment does allow transmission of pathogenic microorganisms to food and ultimately our customer.
The Route to Safer Fresh Fruits and Vegetables
Although fruits and vegetables are one of the healthiest foods sources in our diet, we continue to have foodborne disease outbreaks of significance from produce, sometimes affecting large groups of people in multiple states because of their wide distribution. The CDC estimates that fresh produce now causes a huge number of foodborne illness outbreaks in the United States. Produce needs our continued food safety efforts at the restaurant level as well as at the stages in agricultural production. Occasionally, fresh fruits and vegetables can become contaminated with harmful bacteria or viruses, such as Salmonella, E. coli 0157:H7, Norovirus, and Hepatitis A. This contamination can occur at any point from the field to our table. If eaten, contaminated fruits and vegetables can cause foodborne illness.
Be Cool, Chill Out, Refrigerate Promptly!
The Cold Chain -- Keeping perishable foods at proper cold holding temperatures (between 28°F and 41°F maximum or 0°F for frozen food) from your food producers / manufacturers to your customers has to be one of our strongest links to safe food and high quality. Sometimes that is referred to in the food industry as “maintaining the COLD CHAIN”. Any slip ups in the cold chain, and we have a weak link. Most all of our state food regulations require 41°F as a cold maximum, but colder is a “best practice” policy to maintain.
