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Vegetable Safety

As with any other food, vegetables may be a potential source of illnesses if care is not taken at the different steps of the production, harvesting and handling. The following information is very helpful for developing strategies to minimize the risk of contaminated vegetables.

New! Commentary on Food Safety and Fresh Produce (PDF file, 135KB) from the council for Council for Agricultural Science and Technology

New! Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables

New! FMI Introduces Best Practices Guide for Fresh-Cut Produce from the Food Marketing Institute.

New! Food Safety Research Information Office (National Agricultural Library)

A research and extension team led by Cornell University has an excellent program on Good Agricultural Practices (GAPs). Check their web site at:
http://www.gaps.cornell.edu/

You may find food safety information on vegetables at: Iowa State University Food Safety Website (http://www.extension.iastate.edu/foodsafety/)

The following web site is a good source of information for anyone in the industry:
http://www.foodriskclearinghouse.umd.edu/index.htm

"How You Can Help Keep America's Food Safe" (USDA) - recommendations for producers, food processors and meal providers that offer simple suggestions to help keep America's food safe.

More information may be found at this USDA site:
http://www.nal.usda.gov/foodsafety/

Here you will be able to review information on a creative program to teach kids the importance of hygiene:
http://skagit.wsu.edu/FAM/GC.htm

 
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Cooperative Extension
University of Arizona
Forbes 301, P.O. Box 210036
Tucson, AZ 85721-0036
Phone: (520) 621-7205
Fax: (520) 621-1314

Last Reviewed and Updated: January 23, 2013
Questions/Comments: jfonseca@ag.arizona.edu
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