FDA issues fresh-cut produce guidance to curb foodborne illness outbreaks
US FDA finalizes voluntary guidance for fresh-cut produce processors, recommending sanitation controls and supplier checks amid ongoing cyclosporiasis and salmonella outbreaks.
The U.S. Food and Drug Administration (FDA) has finalized a guidance document for the preparation and packaging of fresh-cut produce, outlining recommended measures to reduce the risk of foodborne illness. The recommendations, which are not legally binding, target manufacturers and processors of ready-to-eat items such as chopped lettuce, sliced cantaloupe, diced onions, shredded carrots, coleslaw mixes, and fruit salads.
The guidance arrives amid ongoing outbreaks of cyclosporiasis and salmonella linked to contaminated lettuce and jalapenos that have sickened thousands across the United States. The cyclosporiasis outbreak, traced to iceberg lettuce from Taylor Farms, has spread to 15 states, with Michigan most affected. The episode has also shaken consumer confidence in fresh produce and hurt sales at restaurant chains and supermarkets.
The FDA's recommendations focus on biological hazards including salmonella, cyclospora, E. coli, and listeria. Processors are urged to assess whether these pathogens pose a hazard requiring preventive measures, including supply-chain controls. Additional recommendations include using safe water, washing fruits and vegetables with antimicrobial solutions, training personnel, and designing facilities to minimize contamination risks.
The agency noted that cyclospora may require supply-chain controls because antimicrobial washes may not adequately control the parasite. Research into how fresh produce becomes contaminated with cyclospora is ongoing. Produce can be contaminated during growing, harvesting, packing, or holding on farm facilities.
The final guidance narrows the scope of a 2018 draft, which covered broader food safety hazards and applied to both ready-to-eat and not-ready-to-eat produce. The updated document focuses specifically on biological hazards in ready-to-eat, fresh-cut produce with high water content. Such items are considered higher risk because they are typically eaten raw and do not undergo a cooking or other "kill step" that would destroy harmful pathogens.
Separately, Taylor Farms announced a recall of prepared foods containing jalapenos from retailers in several states over potential salmonella contamination.