Preharvest Safety, A Critical, But Overlooked Link in Food Processing Chain

The deaths of 3 people and the sickening of 650 others in Pennsylvania following a massive outbreak of foodborne illness associated with tainted raw vegetables have focused attention on one of the most critical links in the food production chain --- preharvest.

Indeed, a report by the American Academy of Microbiology has concluded that food is more vulnerable during pre-harvest stage than at subsequent stage, including processing and packaging, because of environmental factors and the inability to safeguard against pathogens.

“No matter how meticulously food is handled, prepared or cooked, pathogens acquired during preharvest cannot always be inactivated,” says Richard Isaacson of the University of Minnesota, co-chairman of the colloquium that sponsored the report.

Indeed, since it is impossible to eliminate pathogens entirely during this stage, strategies should focus on reducing the number of pathogens as much as possible through systematic service, detection methods, risk assessments and trade issues, the report contends.

Posted by Jim Langcuster at February 15, 2005 03:15 PM | TrackBack