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.
