Dec. 1, 2008 - Nov. 30, 2013Award Number
Center for Produce SafetyInvestigator
Michelle Danyluk, Ph.D
University of Florida
Goodrich-Schneider, R., Schneider, K., and Wright, A.Summary
The US has seen a dramatic increase in the number of foodborne illnesses attributed to contaminated produce from 0.7% of all foodborne outbreaks in the 1970's to 6% in the 1990?s (Sivapalasingam, 2004). The top five produce items associated with 75% of produce outbreaks are lettuce and leafy greens, tomatoes, melons, green onions and leafy herbs such as basil, cilantro and parsley (Ackers et al., 2998; Campbell et al., 2001; Cummings et al., 2001; Mohle-Boetani et al., 1999). With the exception of tomatoes (CDC, 2005; Toth et al., 2002), most of these outbreaks have not originated from Florida-grown products; however, each commodity is produced commercially in Florida.