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Scientific knowledge applicable to enhancing the safety of fresh produce

In the last years, there has been an increased concern about the food safety of the world food supply. Since the fresh fruits and vegetables are important to the health and well being of consumers, ensuring the safety of fresh produce is the top priority for the produce industry. Fresh produce is not generally considered a common source of foodborne illness but the proportion of illness associated with this category has increased over the last number of years. Since food safety continues to grow in importance the produce industry faces the key challenge which standard(s) to apply. Systems that assure the safety and wholesomeness of fruits and vegetables during growing, harvesting, postharvest handling, and processing fall into three prevention program categories: Good Agricultural Practices (GAPs), Good Manufacturing Practices (GMPs), and Hazard Analysis Critical Control Points (HACCP). As food safety continues to be a worldwide public health issue, the national and international food safety systems are based on the premise that safety must be guaranteed throughout the food chain if the health of consumers is to be protected. The slogan ‘From farm to fork’ describes how the whole supply chain is responsible for guaranteeing food safety. To accomplish this goal, all players in the food chain should rely on a risk analysis approach to enhance the scientific basis of regulatory decisions, evaluate risk management options and implement food safety programs.

food safety; fresh produce; fruits; vegetables; HACCP; GAP; GMP

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