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The Food and Drug Administration (FDA) has asked for comments on proposed guidance for minimizing food safety hazards in fresh-cut fruit and vegetables.
“Factors such as the high degree of handling and mixing of the product, the release of cellular fluids during cutting or mashing, the high moisture content of the product, the absence of a step lethal to pathogens, and the potential for temperature abuse in the processing, storage, transport, and retail display all enhance the potential for pathogens to survive and grow in fresh-cut produce,” the FDA notice said.
The agency said it estimates there are about 280 fresh-cut processing plants in operation in the United States in 2010.
The FDA’s call for comments on its “Guide to Minimize Microbial Food Safety Hazards of Fresh-cut Fruits and Vegetables” is available online here .
