In the wake of several public-health scares related to contaminated produce, the U.S. Food and Drug Administration (FDA) has issued a guidance document intended to protect product safety during the processing of fresh-cut fruit and vegetables. The FDA’s new document, “Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables,†offers a slate of recommendations to “minimize the potential for microbial contamination.â€
According to the FDA, the fresh-cut produce sector is the fastest-growing segment of the entire produce industry and is responsible for more than a quarter of all produce-related contamination outbreaks in the past decade. The agency defines fresh-cut produce as “minimally processed†fruits or vegetables that have been peeled, sliced, chopped, shredded, or trimmed before being packaged for consumer or retail use (e.g. shredded lettuce, sliced tomatoes, salad mixes, peeled baby carrots, cut melons and grapefruit).
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