09/12/2011 04:25:00 PMAndy Nelson
What is the mechanism that allows the edible portion of the fruit to be contaminated? Is it happening on the farm, in the harvesting and packing, or at the point of process (cutting into portions)?
Pathogens that are on the outside of cantaloupes, the netting, can be spread to the inside when fruit is cut with a knife. FDA recommends people wash cantaloupes with soap and clean water before cutting.
So does that mean that the processor, kitchen or consumer who did not wash the cantaloupes that they cut are just as culpable or may be more so than the producer/packer?
This post is just in general, not personal. A person intends to consume something that was grown on the ground with feet and tires going by, water, other animals, etc. Then it is harvested by someone touching it, then handled who knows how many times, then in the store by any number of consumers, the check out clerk, the bag person, then maybe your kids, husband or wife, then you. Are you freaking kidding me that you are not going to scrub that puppy before you cut into it? Just asking..............
The fact is the producers of american grown produce and most american farms are cleaner than they have ever been. Growers do the growing now with food safty at the forfront but the general public should take into count that once it leaves the farm there are more chances of it being contaminated by pepole with out food safty at the forfront of there mind. It always comes back to the producer and the ag industry as the one to blame. I guess all the money our industry has to spend on lawyers sould be spent on teaching the public in an add education commercial on how to clean there food before they eat it . My question is where does the ag indusrty responcibility end as a grower and a person producing the best product for the lowest price. We are the only industry that get a lower price for our products for doing a good job. We can not just simple pass on the cost to the consumer like other industrys do.
Why don't they put a sticker on each melon, or something on the box on how to handle and wash a melon before the public eat them..something simple. If i see sticker i read them, and would do what it says...
Diana and David make a good point. How is sanitation of produce handled after it leaves the farm? Maybe somebody needs to take a careful look at this link in the food chain. And, its only common sense to wash your food before you eat it, and your hands as well.
These food contamination problems wouldn't happen if the industry adopted eco-safe ozonated water as a HACCP protocol. Kills all food borne pathogens on contact. 100% safe. FDA approved. USDA Organic. Can't see why it's not required. http://www.lamission.edu/techprep/docs/Eco%20Safe.pdf