WHAT’S AT STAKE

Fresh fruits and vegetables taste great and are healthy. Food establishments, including restaurants, grocery stores, fast food chains, and others, are stepping up to meet this demand. As the demand for produce goes up, so does the risk of spreading foodborne pathogens.

WHAT’S THE DANGER

FOODBORNE HAZARDS ASSOCIATED WITH FRUITS AND VEGETABLES IN RESTAURANTS

• Contamination during harvesting and transportation: Fruits and vegetables can become contaminated with harmful bacteria, such as E. coli and Salmonella, during the harvesting and transportation process. This can occur due to poor hygiene practices, contaminated water or soil, or contact with animals.
• Improper storage: Fruits and […]

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