The consumer demand for convenient and healthy fresh-cut RTE fruit continues to increase which poses special foodborne illness risks to the retail and food service industry. Processing melons such as cantaloupes into fresh-cut fruit increases the risk of pathogen contamination. There have been 17 outbreaks linked to cantaloupes since 1985 and most recently, this past summer, two deaths and over 141 illnesses were linked to cantaloupes. Last summer, cantaloupes were the cause of the most deadly foodborne illness outbreak in 25 years. The CDC reported 30 people died and over 133 people were sickened. Satisfying the demand for convenient and wholesome fresh-cut cantaloupe to customers continues to be a critical competitive strategy for many retail and food service companies. The purpose of this session is to take a deep dive into controlling pathogen contamination on cantaloupes from the farm to the fork. Specifically, expert leaders from academia and the fresh-cut fruit manufacturing and distribution industry will present best agricultural practices for preventing contamination during farm production, harvesting, storage, processing and transportation. Best practices relating to supplier approval, building and equipment design, sanitation, processing interventions, personal hygiene, temperature controls, traceability and training will be presented.

Presentations