Agriculture Reference
In-Depth Information
The Role of Good Agricultural Practices
in Produce Safety
5
Robert B. Gravani
Introduction
Fresh fruits and vegetables are an important component in the diets of people
throughout the world. Nutritionists and health professionals have shown that diets
low in fat and high in fi ber, with at least fi ve servings of fruits and vegetables are
protective against many types of cancers, diabetes, and possibly other chronic dis-
eases. Fruits and vegetables are excellent sources of many vitamins (A, C, E, and
K), micronutrients (folate, potassium, and magnesium), and phytochemicals that play
key roles as antioxidants (Brown 2008). MyPyramid, developed by the U.S.
Department of Agriculture (USDA), (USDA a. 2005) recommends 1.5-2 cups of
fruit and 2.5-3 cups of vegetables daily for adults each day (based on age, gender,
and physical activity), while a recent WHO/FAO report recommends a minimum
of 400 grams of fruits and vegetables daily (WHO 2005). As countries develop
strategies to reduce the number of overweight and obese individuals in their popula-
tions, increased fruit and vegetable consumption can help displace foods high in
saturated fats, sugar, and salt.
Advances in agronomic practices, preservation technologies, packaging, tempera-
ture control and cold chain management, and shipping, combined with improvements
in marketing and merchandising strategies, have resulted in increased global produc-
tion and distribution of fresh fruits and vegetables (National Research Council 2003).
Today, many fresh produce items are available year-round. While shopping in a typical
retail food store, consumers have a wide variety of products to choose from and can
select from an average of 345 different produce items that come from over 130 coun-
tries around the world (Rangurajan and others 1999).
U.S. consumers have listened to the positive public messages about produce being
a key component of a healthy diet and have increased their consumption of these
foods. Since 1970, the per capita consumption of fresh vegetables increased from 150
to nearly 200 pounds in 2006, while fresh fruit consumption during the same time
period increased from 101 to 129 pounds. Overall, fresh fruit and vegetable consump-
tion in the U.S. in 2006 was more than 325 pounds per person (USDA b. 2008)!
As produce consumption was increasing, epidemiologists at the Centers for Disease
Control and Prevention (CDC) in Atlanta, Georgia, noticed another important trend
that was developing. From the early 1970s to the present, there was a signifi cant
increase in the number of foodborne outbreaks associated with fresh produce. The
national data that CDC was studying indicated that:
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