Exploring Innovative Food Safety Practices for Harvest and Postharvest Handling of Fresh Produce

Abstract

Fresh produce has been associated with foodborne outbreaks and recalls due to pathogens such as E. coli O157:H7, Salmonella enterica, and Listeria monocytogenes. To minimize cross-contamination and reduce microbial loads in the final product, it is crucial to improve food safety practices during the harvest and postharvest stages. This project evaluates two innovative approaches to enhance microbial safety in fresh produce handling: the use of nano-textured coatings on harvesting equipment and the application of sanitizers during postharvest washing. The first approach investigates the effectiveness of hydrophobic and superhydrophobic coatings in reducing the transfer of E. coli O157:H7 during a simulated blueberry harvest. The second practice focuses on living lettuce, a popular product known for its intact roots and extended shelf life, by assessing the effectiveness of root washing with sanitizers to control Salmonella enterica. Together, these studies highlight practical interventions that can significantly enhance produce safety, offering valuable guidance for local growers to reduce contamination risks throughout the supply chain.