Designate Leafy Greens as High-Risk Urges Food Safety Groups
According to a report published by CDC, FDA, and USDA in December of 2017 and updated in April of 2018, 58% of Listeria, 51% of E. coli O157:H7, 46% of Salmonella and 33% of Campylobacter foodborne cases are due to produce. In May 2018 9 food safety groups wrote FDA commissioner urging him to classify leafy greens as a high-risk food and to establish recordkeeping requirements to improve traceability. “We were concerned that the agency has repeatedly faced difficulty tracking down the source of contamination in outbreaks linked to leafy greens,” says Sarah Sorscher, deputy director of regulatory affairs, the Center for Science in the Public Interest, one of the groups behind the letter. Sorscher advises produce professionals to move to electronic recordkeeping, ideally with blockchain technology that offers decentralized information that is coordinated and standard between all parts of the supply chain. @ https://www.foodqualityandsafety.com/article/food-safety-groups-urge-fda-to-designate-leafy-greens-as-high-risk/" rel="nofollow noopener noreferrer" target="_blank">https://www.foodqualityandsafety.com/article/food-safety-groups-urge-fda-to-designate-leafy-greens-as-high-risk/
Food Safety Groups Urge FDA to Designate Leafy Greens as High-Risk
Without that FDA designation and the associated recordkeeping requirements, contaminated produce cannot be swiftly recalled.