Article | April 26, 2017

Foodborne Pathogens In Produce – How'd They Get There?

Source: Roka Bioscience, Inc.
Foodborne Pathogens In Produce – How’d They Get There?

By W. Evan Chaney, Ph.D, Roka Bioscience, Inc.

Conventional dietary knowledge and theory are being challenged in our present day, and the USDA is revising dietary guidelines, likely with a heavier vegetable-focused diet. Agree or disagree with the latter action, undoubtedly, dietary approaches such as “Paleo” or other high protein/low carb style diets are gaining a great deal of traction in parallel with the “farm to fork” or “local” movements becoming increasingly trendy whether it be “conventional” or “organically” produced. Overall, it appears a substantial proportion of our society are looking to consume products much closer to the original source (i.e. minimally processed). Increasing raw fruits and vegetables in the diet can help consumers stay in line with dietary recommendations while decreasing the amount of processed foods they consume. However, frequently reported outbreaks remind consumers that they should be mindful of the safety of fresh produce.