Fresh produce is attributed to a significant number of foodborne illnesses in the U.S. Contamination that occurred on-farm can persist and spread during postharvest handling. Past outbreak investigations have suggested that postharvest washing could be the point where contamination spreads. Postharvest washing is also the most practical point of control. The use of sufficient antimicrobial chemicals in wash water is critical to minimizing the potential of pathogen cross-contamination. While a great deal of efforts have been made by the fresh-cut industry to develop and implement wash water management programs, the effectiveness of these measures remains to be determined. 

Industry and government guidelines have recommended that wash water antimicrobials be monitored to maintain sanitary conditions. Specific performance criteria for certain types of commodities have been recommended. With the enactment of the Food Safety Modernization Act (FSMA), the fresh produce industry will need to validate the efficacy of its washing process at preventing microbial cross-contamination. However, questions remain regarding how a produce washing process should be validated.

This symposium will highlight current advances and challenges associated with wash water management at produce processing facilities. Speakers will discuss the risk of pathogen cross-contamination during washing of fresh-cut produce. Innovations in wash water management practices implemented in commercial packing facilities will be presented. Validation strategies for produce washing will be discussed. A case study on how a process validation could be performed for flume washing of cut-lettuce will also be presented.

Presentations