According to the CDC, foodborne illnesses associated with the consumption of fresh fruits and produce account for approximately 12% of the reported foodborne illnesses in the United States.
The incidence rate for illnesses associated with the consumption of fresh fruits and produce continues to increase, partially due to improved surveillance measures as well as an increase in year long consumer consumption of both domestic and internationally grown fruits and vegetables
EHA's infectious disease epidemiologists and food safety experts have been successful in investigating several of the largest, high visible foodborne outbreaks associated with fruits and vegetables across the United States.
Our team of food safety consultants have assisted produce operations in the creation of GAP's, "Good Agricultural Practices" and GMP's ""Good Manufacturing Practices" that have improved the handling and manufacturing of fruits and vegetables as a result of past foodborne outbreaks associated with the specific produce items. From the farm environment to the retail environment, our public health experts can assist in the improvement of sanitary conditions that make your facilities a safer environment to grow, pack, process, transport and sell fruit and vegetable items.
To learn more about the microbiological pathogens associated with the consumption of produce please follows our links below:
EHA recommends the following safe food practices for preventing foodborne illness associated with the consumption of fruits and vegetables:
Learn more about foodborne illnesses and diseases.