The recent Romaine lettuce recall—two in the last year—has turned the leafy green industry upside down. Flashbacks of the 2006 spinach recall in California’s Salinas Valley haunt the area’s farmers, the same farmers who after the 2006 outbreak implemented stringent practices through the California Leafy Green Marketing Agreement aimed at stopping the next outbreak.

But it happened again. Why?

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Training for on-farm fruit and vegetable operations in the Produce Safety Rule is proceeding. The FDA and state departments of agriculture are offering on-farm educational inspections prior to regulatory inspections in their “educate before we regulate” approach. With the emphasis placed on worker hygiene, soil amendments, wildlife & domestic animal intrusion and irrigation water testing; I wonder if we may be missing an important aspect in post-harvest handling. Sanitation of harvest and packing shed equipment is critical to ensure pathogens don’t become established in the equipment and serve as a source of contamination.

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Microbial cross-contamination – the transfer of harmful bacteria to food products – remains a leading cause of foodborne illness and disease. To minimize the spread of microorganisms and protect the safety of finished products, processors are advised to adhere to Good Manufacturing Practices (GMPs), educate plant workers on the dangers of cross-contamination and implore how their activities can contribute to or prevent its occurrence. Continue Reading