Microbial Contamination of Produce: A Field Study in the Lower Rio Grande Valley, TX

Some growing, handling and processing methods used in the produce industry may increase the risk that these foods will become contaminated. The study will describe farming and shipping practices on approximately 12 farms in the lower Rio Grande Valley of Texas with three vulnerable produce groups that are minimally processed and eaten raw (leaf lettuce/spinach, parsley/cilantro/basil, green onions). Key agricultural practices where contamination may occur will be identified by measuring the microbial quality of produce at each step from planting to harvesting, processing and shipping. Sources of fecal contamination will be determined by periodically measuring microbial quality of irrigation and process water, measuring fecal indicator organisms on hand rinses from farm laborers and handlers, and conducting sanitary surveys of sources of human and animal feces in and around the farms and processing areas. Information gained through this study will be used to formulate recommendations for the produce industry to focus resources on the most critical risk factors for microbial contamination of produce and design effective intervention measures to prevent contamination and foodborne disease.