Celery packing lines susceptible to foodborne pathogens
summary：An increasing number of foodborne outbreaks traced to fresh fruits and vegetables are being partially attributed to current production and processing methods....
In the United States, the progression from locally grown produce to centralized production has led to numerous multi-state and nationwide outbreaks of foodborne illness.“During postharvest processing, fresh produce, including celery, is prone to contamination from other products, wash water or processing equipment – including from conveyors or knives – allowing the spread of microbial pathogens,” said Elliot Ryser, a professor in Michigan State University’s Department of Food Science and Human Nutrition.
In many cases, fruits and vegetables are grown on centralized, large-scale farms in locations that specialize in a specific product, Ryser noted in a presentation at the Great Lakes Fruit, Vegetable & Farm Market EXPO in Grand Rapids, Michigan.