Agriculture Reference
In-Depth Information
Consequently, methods of growing, handling, processing, packaging, and distributing
fresh produce have received increased attention in terms of identifying and minimizing
microbiological hazards.
HACCP is a system of food safety control based on a systematic approach to
the identifi cation and assessment of hazards associated with food operations and
the defi nition of means for their control. This approach focuses on prevention and
control and is advocated at every stage in the food chain, from primary producers
through to the fi nal consumer (California Strawberry Commission 2005; International
Fresh-cut Produce Association 1997; United Fresh Fruit and Vegetable Association
1999). The produce industry has focused on developing and implementing programs
aimed at reducing foodborne disease and illness. Complete HACCP systems cannot
be implemented in fresh produce operations, as there is no defi nite kill step, such as
pasteurization. Instead, these HACCP-based systems help to identify and reduce the
potential for microbial contamination along the entire production and distribution
process. A successful program helps avoid recall campaigns, adverse publicity, and
loss of sales, and serves to enhance public health. There is value in applying the steps
of HACCP to fruit and vegetable production, using available scientifi c information as
part of the framework, to reduce the risk of foodborne pathogens. All of this was
known a decade before the “tipping point” outbreak of E. coli O157:H7 in spinach in
the fall of 2006.
Spinach
On Sept. 14, 2006, the FDA issued a public statement warning against the consump-
tion of bagged fresh spinach. “Given the severity of this illness and the seriousness
of the outbreak,” stated Dr. Robert Brackett, Director of the FDA's Center for Food
Safety and Applied Nutrition (CFSAN), “FDA believes that a warning to consumers
is needed.” (U.S. Food and Drug Administration 2006i). That evening, Dr. David
Acheson, head of the FDA/CFSAN, told the public, “The FDA is advising consumers
not to eat bagged fresh spinach at this time and that any individuals who believe they
may have experienced symptoms of illness associated with E. coli contact their health
care provider.” (Pal 2006). Dr. Brackett assured the public, “We are working closely
with the U.S. Centers for Disease Control and Prevention (CDC) and state and local
agencies to determine the cause and scope of the problem.” (Harris 2006). According
to the New York Times , when asked whether consumers should also avoid bagged
salads, Dr. Acheson answered, “At this point, there is nothing to implicate bagged
salad. ” (Harris 2006).
Bill Marler, a Seattle lawyer specializing in foodborne illnesses, fi led a lawsuit that
day on behalf of Gwyn Wellborn, who became seriously ill after eating a bag of Dole
baby spinach. “We are not pointing at a single source unambiguously,” said Marler.
“Dole is one of the companies on the radar.” (Lynn 2006). A spokesman for Washington
State's Department of Health was still saying, “Nobody wants to point fi ngers yet until
they know they are pointing in the right direction.” (Lin 2006). Dr. William E. Keene,
a senior epidemiologist for the Oregon Public Health Division, told the Oregon
Statesman - Journal , “We're sure that packaged spinach is the source of the outbreak.
What we're not sure about is the brand.” (Lynn 2006).
Search WWH ::




Custom Search