Microbiological safety of fresh and fresh-cut produce: Description of the situation and economic impact

Abstract

A complicating factor in determining the economics of produce food safety systems is the diversity in business models currently used. Large produce companies may be completely vertically integrated enterprises to include growers (farmland owners or lessors)/shippers/processors completely in control of all aspects of production, marketing and distribution. Other companies may simply grow specific crops and sell them to a marketer or distributor who in turn sells to foodservice or retail accounts. Or a marketer/distributor may not grow any of the crops that they market and distribute, but may own the label or brand and the packinghouse in which the products are packed in. Like produce farms, packinghouse operations are not always controlled by large corporations that may have the resources to apply effective safety procedures. Co-ops or commodity groups representing a group of small farmers may not have the same level of resources as a corporation, yet they operate packing systems for many commodities. Packinghouse operations are designed to preserve and package produce commodities and are currently included under the GAP guidelines and exempted from the GMP regulations. Irrespective of the size of operation, food safety programs must be implemented at all packinghouses. In an attempt to reduce liability, some buyers are promoting strict safety expectations through purchasing specifications and third party audit requirements for their suppliers before any standards have been identified and tested for effectiveness. These requirements continue to drive the supply side of the produce industry to seek proper safety programs but the industry needs more scientific answers to reduce risk. Lffective steps for reducing contamination can be implemented throughout the distribution system through cooperation between each segment of the supply chain. In the next decade, mid-sized and large companies in the produce industry may experience unprecedented growth through consolidation by merging in an attempt to reduce costs and in-crease production. On the other hand, small companies may flourish because of the demand for more unique and readily available choices for niche markets. Diversity in marketing through increased imports, the use of biotechnology for development of new varieties, continued demand for convenience foods and the quest for longer shelf life all affect the food safety aspects of fruit and vegetable production. Intervention strategies developed to reduce and eliminate contamination must be flexible to serve small and large farming and processing operations while assuring that they are affordable, effective and efficient controls. Otherwise, food safety will continue to be a confusing mix of old wives tales, scientific jargon, and sales pitches for the produce industry.