> Food Safety Groups Urge FDA to Designate Leafy Greens as High-Risk

Food Safety Groups Urge FDA to Designate Leafy Greens as High-Risk

Over 58 percent of Listeria, 51 percent of E. coli O157, 46 percent of Salmonella, and 33 percent of Campylobacter foodborne cases are associated with produce, according to a recent Interagency Food Safety Analytics Collaboration report, but such crops are not considered a high-risk food.

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By Rika Le Roux Kemp on 17 January 2017

We welcome our latest contributor to Food Focus. Rika has extensive experience in the food industry and is an FSSC 22000 auditor and consultant. In this article she addresses the issue of food safety during the journey from farm to fork. Look out for her regular contributions. ...