Safety / Microbial Pathogens

Growers can minimize the risk of microbial contamination by following Good Agricultural Practices (GAPs).

Produce buyers may request confirmation that produce has been grown and handled in accordance with GAPs. A number of private companies provide food safety auditing services for fresh and vegetable producers, as does the USDA's Agricultural Marketing Service.

On-line Resources

Illinois-Indiana Food Safety Initiative Webinar Series on Good Agricultural Practices for Fresh Fruits and Vegetables, 2011

Indiana State Department of Health, Food Protection Division.

Good Agricultural Practices from Cornell University -- Links to "Food Safety Begins on the Farm" (pdf format), "Reduce Microbial Risks" (brochure, Spanish and English version), Farm checklist, Powerpoint presentations.

Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables -- Complete guide published by FDA.

Fresh Produce Audit Verification Program -- USDA-AMS Food Safety Audit program.

Safety of Food Affected by Hurricanes, Flooding and Power Outages -- FDA

Other Sites with Information on Microbial Pathogens in Food

Department of Food Science at Purdue: Food Safety Training for Fresh Fruit and Vegetable Industry -- Five educational modules covering An Overview of Food Safety for Fruits and Vegetables, Bacteria in Biosolids and Manure, Bacteria in Water Supplies for Agriculture, The Role of Soil in Food Safety, The Plant and Produce Safety

Purdue Extension Food Safety Resources -- The central access point to the broad range of food safety expertise at Purdue

Indiana State Department of Health, Food Protection Division. List of food recalls and advisories.

U.S. Government Food Safety Web Site

Centers for Disease Control:
Foodborne Illness Outbreak Page
Foodborne Illnesses Education Information Center
Foodborne Infections-Basic Information

FDA Office of Regulatory Affairs, Import Program Web Site -- Includes links to Import Alerts and Import Refusal (Detention) Reports including reports of produce that is rejected due to microbial contamination.