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Guidelines To Validate Control of Cross-Contamination during Washing of Fresh-Cut Leafy Vegetables
- Source :
- Journal of Food Protection. 80:312-330
- Publication Year :
- 2017
- Publisher :
- Elsevier BV, 2017.
-
Abstract
- The U.S. Food and Drug Administration requires food processors to implement and validate processes that will result in significantly minimizing or preventing the occurrence of hazards that are reasonably foreseeable in food production. During production of fresh-cut leafy vegetables, microbial contamination that may be present on the product can spread throughout the production batch when the product is washed, thus increasing the risk of illnesses. The use of antimicrobials in the wash water is a critical step in preventing such water-mediated cross-contamination; however, many factors can affect antimicrobial efficacy in the production of fresh-cut leafy vegetables, and the procedures for validating this key preventive control have not been articulated. Producers may consider three options for validating antimicrobial washing as a preventive control for cross-contamination. Option 1 involves the use of a surrogate for the microbial hazard and the demonstration that cross-contamination is prevented by the antimicrobial wash. Option 2 involves the use of antimicrobial sensors and the demonstration that a critical antimicrobial level is maintained during worst-case operating conditions. Option 3 validates the placement of the sensors in the processing equipment with the demonstration that a critical antimicrobial level is maintained at all locations, regardless of operating conditions. These validation options developed for fresh-cut leafy vegetables may serve as examples for validating processes that prevent cross-contamination during washing of other fresh produce commodities.
- Subjects :
- 0301 basic medicine
Food Handling
business.industry
Preventive control
030106 microbiology
Colony Count, Microbial
Food Contamination
04 agricultural and veterinary sciences
Microbial contamination
Contamination
040401 food science
Microbiology
Hazard
Biotechnology
Food and drug administration
03 medical and health sciences
0404 agricultural biotechnology
Wash water
Vegetables
Food Microbiology
Food processing
Environmental science
Leafy vegetables
business
Food Science
Subjects
Details
- ISSN :
- 0362028X
- Volume :
- 80
- Database :
- OpenAIRE
- Journal :
- Journal of Food Protection
- Accession number :
- edsair.doi.dedup.....6a139e0360e4dacf0fb263cc82af9d50
- Full Text :
- https://doi.org/10.4315/0362-028x.jfp-16-258