Food Protection Trends - January/February 2017 - 72

contamination is on the surface of the produce; therefore,
washing produce can reduce the overall potential for microbial food safety hazards. If pathogens are not removed or inactivated, contamination can spread to additional produce
while the food is being processed (9).
Fresh produce, especially of the leafy green type, is often
soaked in ice water to preserve quality. When the microbiological water quality is not maintained, this practice has the
potential to lead to food safety problems. The water in which
produce is soaked, along with pathogens that may be present
in the water, could be drawn into the interior of the produce
through stem scars, cracks, cuts or bruises of fruits and vegetables, as a result of a temperature-generated pressure differential
(7, 10). Figure 3 shows an example of this phenomenon.

Figure 3. Potential internalization of microorganisms inside a
tomato, as illustrated with a dye solution that entered through
the stem and blossom-end scar (1)
Courtesy: Institute for Food and Agricultural Sciences-University of Florida.

Maintaining a sanitary condition of the water and a temperature difference between produce and water can reduce
the risk of microorganism infiltration (8). Antimicrobials can
minimize the potential for cross-contamination from processing water to the product, especially in situations when having a
temperature differential between the wash water and the produce is not practical. Using spray-type wash treatments instead
of submerging produce could be considered as well (9).
RECOMMENDATIONS FOR PROPER HANDLING OF
FRESH PRODUCE BY FOOD SERVICE OPERATORS
1. Purchase produce from a safe and reliable source of
supply. Evaluate the growing and processing conditions, including the produce washing procedure, and
employee hygiene practices.

Food Protection Trends January/February

2. Store raw cut melons, fresh sprouts, cut leafy greens
and cut tomatoes at temperatures at or below 41°F
(5°C) (11).
3. Wash hands thoroughly with soap and running potable water before and after handling produce.
* Employees can be carriers of pathogenic microorganisms located on the skin, hair and hands or in the
respiratory tract or digestive system. When employees come into contact with food, the potential exists
for transmitting foodborne illness by contaminating
the food, contact surfaces, water sources or other
employees (8).
4. Wash, rinse and sanitize all sinks, utensils, cutting
boards, slicers and other food contact surfaces before
and after use with fresh produce.
* Microorganisms may be transmitted from an unclean
sink or utensil to produce.
* Protect sources of water from contamination. Use
potable water for washing. Comply with applicable
local requirements for water that comes into contact
with fresh-cut produce or food-contact surfaces.
* Wash produce under running potable water or
immerse whole produce along with using an antimicrobial in the wash water prior to preparing it in
ready-to-eat form (9, 11).
* Antimicrobial chemicals used with quality water can
minimize the possibility of processing water becoming contaminated with microorganisms that could
ultimately cross contaminate the product (9, 16). All
chemical substances that disinfect or sanitize wash
water and contact food must be used in accordance
with FDA and EPA regulations and according to
the manufacturer's labels (9). Rinsing produce with
potable water may be required, unless otherwise
indicated on the product label.
5. Maintain the wash water temperature at 10°F (6°C)
warmer than the temperature of the pulp of the produce being washed.
* Colder water can cause pathogens from the produce
surface to be pulled into the plant material because
of the osmotic pressure difference. If this occurs,
washing is unlikely to reduce pathogen numbers.
The recommended temperature differential may be
achieved either by heating the water or by air cooling
the produce before immersion (10).
* As an alternative to using water alone for submerging
produce, the use of antimicrobial chemicals in the
wash water or in a spray could be considered (9).
6. Validation of the product's antimicrobial properties
should be done using scientifically valid and standard
test methods. When an actual use process is evaluated, validation goals should be clearly articulated. For
example, consider whether the method is intended
to improve produce shelf life or reduce/prevent

Table of Contents for the Digital Edition of Food Protection Trends - January/February 2017