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Rachel V Thomas

Amid Cyclospora, Salmonella Outbreaks, US FDA Issues Guidance on Ready-to-Eat Produce

Even as the US faces major outbreaks of <span>Cyclospora</span> and <span>Salmonella</span> infections, the Food and Drug Administration (FDA) has finalized safety guidance for operations handling ready-to-eat (RTE) fresh-cut produce.

The guidance incorporates public comments received on the October 2018 draft and replaces the FDA’s 2008 guidance on fresh-cut produce.

“This guidance represents the agency’s current thinking on the issues related to preventing contamination in fresh-cut produce,” the FDA said.

The agency also encouraged the industry to continue advancing food safety practices, including through best-practice documents tailored to specific commodities and processes.

The FDA’s guidance targets manufacturers and processors of fresh-cut produce and recommends measures such as sanitation controls, supplier verification and refrigeration amid ongoing outbreaks of cyclosporiasis and salmonella linked to fresh produce.

<h2>What Does the FDA Guidance Include?</h2>

The FDA recommendations are not legally binding and are aimed at manufacturers and processors of products such as chopped lettuce, sliced cantaloupe, diced onions, shredded carrots, coleslaw mixes and fruit salads.

Fresh-cut produce can include a single commodity, such as cut lettuce, sliced cantaloupe, diced celery, diced onions and shredded carrots, or combinations of two or more produce items, such as coleslaw mixes and fruit salads.

The FDA has focused on contamination with pathogens including salmonella, cyclospora, E. coli and listeria.

Fresh-cut produce processors should assess whether these pathogens pose potential hazards that require preventive measures, including supply-chain controls, the FDA said.

<ul><li>Using safe water</li><li>Washing fruits and vegetables with antimicrobial solutions</li><li>Training personnel</li><li>Improving facility design</li><li>Implementing sanitation controls</li><li>Verifying suppliers</li><li>Maintaining appropriate refrigeration</li></ul>However, cyclospora may require supply-chain controls because antimicrobial treatments used in wash water may not adequately control the parasite, the FDA said. Research into how fresh produce becomes contaminated with cyclospora is ongoing.

<h2>Why Is Fresh-Cut Produce at Risk?</h2>

Fresh-cut produce can be particularly susceptible to contamination because pathogens may be introduced at multiple points, including during growing, transportation, manufacturing, commingling with other products or at retail.

The opportunity for contamination can increase at each stage before the food reaches consumers.

Fresh-cut produce also does not undergo a kill step to eliminate pathogens that may be introduced during these processes, and most products are sold ready to eat.

The guidance provides recommendations and examples of how Preventive Controls for Human Food can be implemented to protect fresh-cut RTE produce from biological hazards.

<h2>Cyclospora and Salmonella Outbreaks</h2>

The guidance comes as the US investigates outbreaks linked to contaminated lettuce and jalapenos that have sickened thousands of people.

The cyclospora outbreak linked to iceberg lettuce from Taylor Farms has spread to 15 states, with Michigan hit the hardest.

“Americans should feel confident in eating fresh produce, including leafy greens at this point,” Diamantas said during an appearance on CNBC. The FDA said it remains confident that iceberg lettuce linked to the cyclospora outbreak had been effectively removed from the market following the July 17 recall.

The US Department of Health and Human Services also said Tuesday on X: “Cyclospora: contained, <span>American food</span>: safe.”

However, the FDA and CDC say the investigation into the cyclospora outbreak remains ongoing.

Separately, Taylor Farms said Monday that it was recalling prepared foods containing jalapenos from retailers in several states because of potential salmonella contamination.

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Even as the US faces major outbreaks of Cyclospora and Salmonella infections, the Food and Drug Administration (FDA) has finalized safety guidance for operations handling ready-to-eat (RTE) fresh-cut produce.The guidance incorporates public comments received on the October 2018 draft and replaces the FDA’s 2008 guidance on fresh-cut produce.“This guidance represents the agency’s current thinking on the issues related to preventing contamination in fresh-cut produce,” the FDA said.The agency also encouraged the industry to continue advancing food safety practices, including through best-practice documents tailored to specific commodities and processes.The FDA’s guidance targets manufacturers and processors of fresh-cut produce and recommends measures such as sanitation controls, supplier verification and refrigeration amid ongoing outbreaks of cyclosporiasis and salmonella linked to fresh produce.What Does the FDA Guidance Include?The FDA recommendations are not legally binding and are aimed at manufacturers and processors of products such as chopped lettuce, sliced cantaloupe, diced onions, shredded carrots, coleslaw mixes and fruit salads.Fresh-cut produce can include a single commodity, such as cut lettuce, sliced cantaloupe, diced celery, diced onions and shredded carrots, or combinations of two or more produce items, such as coleslaw mixes and fruit salads.The FDA has focused on contamination with pathogens including salmonella, cyclospora, E. coli and listeria.Fresh-cut produce processors should assess whether these pathogens pose potential hazards that require preventive measures, including supply-chain controls, the FDA said.The recommended measures include:Using safe waterWashing fruits and vegetables with antimicrobial solutionsTraining personnelImproving facility designImplementing sanitation controlsVerifying suppliersMaintaining appropriate refrigerationHowever, cyclospora may require supply-chain controls because antimicrobial treatments used in wash water may not adequately control the parasite, the FDA said. Research into how fresh produce becomes contaminated with cyclospora is ongoing.Why Is Fresh-Cut Produce at Risk?Fresh-cut produce can be particularly susceptible to contamination because pathogens may be introduced at multiple points, including during growing, transportation, manufacturing, commingling with other products or at retail.The opportunity for contamination can increase at each stage before the food reaches consumers.Fresh-cut produce also does not undergo a kill step to eliminate pathogens that may be introduced during these processes, and most products are sold ready to eat.The guidance provides recommendations and examples of how Preventive Controls for Human Food can be implemented to protect fresh-cut RTE produce from biological hazards.Cyclospora and Salmonella OutbreaksThe guidance comes as the US investigates outbreaks linked to contaminated lettuce and jalapenos that have sickened thousands of people.The cyclospora outbreak linked to iceberg lettuce from Taylor Farms has spread to 15 states, with Michigan hit the hardest.“Americans should feel confident in eating fresh produce, including leafy greens at this point,” Diamantas said during an appearance on CNBC. The FDA said it remains confident that iceberg lettuce linked to the cyclospora outbreak had been effectively removed from the market following the July 17 recall.The US Department of Health and Human Services also said Tuesday on X: “Cyclospora: contained, American food: safe.”However, the FDA and CDC say the investigation into the cyclospora outbreak remains ongoing.Separately, Taylor Farms said Monday that it was recalling prepared foods containing jalapenos from retailers in several states because of potential salmonella contamination.

amid cyclospora, salmonella outbreaks, us fda issues guidance on ready-to-eat produce

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