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1Food Safety Considerations for Fruits and Vegetables….Perspective of a non-microbiologistMarita CantwellDept. Plant Sciences, UCDavis[email protected]http://http://postharvest.ucdavis.eduPLS172 Oct 30, 2009Linda J. Harris, Dept. Food Science & Tech., UC DavisTrevor Suslow, Dept. Plant Sciences, UC DavisJim Gorny, formerly Postharvest Technology Center, UC Davis, now FDAUCD Center for Produce Safety:Most slides in this presentation are from Trevor SuslowWe are handling food!We deal with food contact surfaces!Recent UC Food Safety Extension BrochuresFood Safety ChallengesFood Safety ChallengesChemicalChemical residues, heavy metalsPhysicalGlass, wood, etc.BiologicalMicrobialAllergensToxinsNaturally occurringProduced by fungi1998-2008 (as of Aug 2008)Fresh Produce Outbreaks by CommodityFresh Produce Outbreaks by CommodityTomatoes 14Cantaloupe9Melons 1Honeydew melon 2Raspberries5Romaine lettuce6Lettuce12Mixed lettuce1Cabbage1Spinach 2Green onions3Mango2Almonds2Parsley2Basil4Green grapes1Snow Peas1Basil or Mesclun2Squash 1Unknown3Summarized by Trevor Suslow1998 – 2006 Produce OutbreaksLettuce/leafygreensTomatoesCantaloupeHerbsGreen OnionOther30%17%13%11%24%5%Top 5 produce items make up 76% of outbreaks
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