ABSTRACT
The highest priority of fresh-cut processors is the safety of their products. Freshcut products are considered “ready to eat” owing to the wash process used in their preparation. It is possible to reduce the numbers of pathogens on produce by washing produce in water, but it is not possible to eliminate human pathogens through any technology other than thorough cooking or irradiation. Thus it is essential to prevent the presence of pathogens with produce food safety programs including Good Agricultural Practices (GAPs), Good Manufacturing Practices (GMPs), and Hazard Analysis Critical Control Point (HACCP) programs (IFPA, 2001).
