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Bacteria survival and transference during produce washing

Project team members from the USDA-ARS identified key factors, including sanitizer concentrations and operational conditions, that affect bacteria survival and transference during produce washing. Their findings were used by an industry and multi-agency taskforce to develop “Guidelines to Validate Control of Cross-Contamination during Washing of Fresh-Cut Leafy Vegetables,” which was published in the Journal of Food Protection in 2017. These guidelines can help the produce industry to implement science- and risk-based food safety practices in their operations. 


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