Safe Leafy Greens — Before and After Bagging

Today, sales of fresh-cut lettuce and leafy greens have reached $3 billion annually, according to industry experts, and the demand is increasing.

But these increased demands also come with new food safety challenges, affirmed by the recent outbreaks of E. coli O157:H7-related illnesses traced to bagged fresh produce.

For example, cutting fresh produce during harvesting removes natural protective barriers, exposing cut surfaces to potential contaminants. Plant operators use cleaning treatments to wash surfaces and reduce cross-contamination from environmental pathogens that may be introduced before processing.

At the ARS Produce Quality and Safety Laboratory (PQSL) in Beltsville, Md., several researchers are focusing on ways to keep leafy greens safe at processing facilities and at home. Their studies range in focus from washing product before bagging to effective storage conditions after bagging.

Read more about ARS research here.