The recent salmonella outbreak that was first linked to tomatoes - and now, jalapeno peppers - is a reminder that no matter where in the food chain contamination begins – the end retailer is ultimately responsible.

With the recent salmonella outbreak that has been linked to tomatoes, jalapeños, possibly cilantro – and perhaps other produce – I thought this would be a good opportunity to provide some food safety information that will help you reduce the risk of a foodborne-illness outbreak in your establishment as it relates to fresh vegetables and fruits.

Over the years, many types of produce have been the culprits of an incident, so foodborne pathogens are not just specific to the particular produce items that happen to be in current news. This is because the real culprit is almost always an actual person (or human carelessness with livestock) who was negligent when it came to personal hygiene, cross contamination and/or overall food safety. So, let’s dive in and explore how fresh fruits and vegetables can become contaminated and how to reduce the potential for a produce-related incident at your operation.

Point of Origin
Like any other food, a bacteria or virus can contaminate produce and that contamination may be passed on to the person that consumes it. Over time, these microorganisms can multiply and spread to the point where a foodborne-illness outbreak is unavoidable if the produce is consumed without being cooked first.             

The question you may be asking is: How does produce become contaminated in the first place? There are many answers, but most of the time it is the result of someone handling the produce – such as a farmer or packager – who has some type of harmful microorganism on his or her hands. While this is not always the case, most times an extensive outbreak is traced back to the farm where the produce was grown. It is amazing to think that one farm worker who is infected with Hepatitis A or E. coli could cause thousands of people across the country to get sick, but that is the reality of the situation and we can only do what is in our power to reduce the chance of something like that happening.

Pointing the Finger
Many foodservice operators are under the misconception that when the farmer or purveyor is to blame for an incident, they have no liability in the matter. This couldn’t be further from the truth. As a foodservice operator, you are a manufacturer of goods that are to be consumed by your customers. If the food you serve harms a person in any way, you are liable as the end-line manufacturer.

So while the origin of contamination may have occurred through no fault of your own, you can be held legally responsible for the outbreak. You could, in turn, sue the purveyor, but most foodservice establishments have trouble surviving once they are hit with the stigma of causing a foodborne-illness outbreak. Think of all the restaurants in your area that have closed shortly after being mentioned in a contamination incident on the local news. It only takes one sick customer to put an end to your business.  

Control Your Fate
Here are ways you can reduce the risk  of foodborne illnesses through vegetables and other produce:

• > Cook ’Em – Cooking vegetables thoroughly is the most certain way to kill most contaminates they may carry. While many diners prefer their veggies al dente (not fully cooked), the safest way to serve them is cooked above 145 degrees F. In the most recent incident concerning tomatoes, even washing the product may not have eliminated the issue. When tomatoes are picked on very hot days and put into cold water to chill, salmonella on their surface can be drawn up into the fruit. Nothing short of 145 degrees F for at least 15 seconds may have eradicated the bacteria.  

• > Wash ’Em – Obviously, you won’t want to cook your salads, so you’re going to want to make sure the vegetables you use are washed thoroughly before serving them. The best method to wash produce, according to the FDA, is to place them under cold running water and use a vegetable brush to clean their surfaces. This will also remove a lot of the chemicals and pesticides they have been exposed to. Some places use a special vegetable wash solution, but it is unproven at this point if they are an effective means of defense against foodborne illness. You may also wish to investigate purchasing organic produce for your operation. While typically available at a higher cost, these products are produced according to certain production standards, meaning they are grown without the use of conventional pesticides, artificial fertilizers, human waste, or sewage sludge, and that they were processed without ionizing radiation or food additives.

• Peel ’Em – When possible, peel off the outer layer of the item. Since this is where human contact occurs, you should remove this potentially contaminated surface. Vegetables such as lettuce and onions make this easy, but you will also want to go through the trouble of peeling potatoes and carrots, as well.

• Do Vendor Research – Conduct some research on the farms from where your produce is coming. Where are the farms located? Are they big operations or smaller farms? Have they ever been linked to a foodborne-illness outbreak?  You could even call the farm owner yourself and find out what measures it takes to eliminate the potential for an incident. This is the food you are putting your brand name behind – don’t you think you should know as much as there is to know about it? If you receive your produce from a local distributor, pose the same questions to it as it should be able to provide answers to you about the produce you are purchasing.

• Pull Unsafe Items – If any specific vegetable is linked to a current foodborne-illness outbreak, immediately pull that ingredient from your menu. You have no way of knowing where the contamination originated or if you buy produce from the same purveyor, so it is always safer to err on the side of caution. Your customers will understand and most will appreciate that you are a safety conscious operation and looking out for their best interest.

• Avoid Cross-Contamination – Keep your vegetables as far away from raw meat products at all times, especially in the storage and prep areas. You will also want to make sure that any utensil or storage container you will be using for vegetables has been thoroughly washed and sanitized.

• Watch the Staff – Pay extra special attention to whether your kitchen staff is washing its hands or changing its gloves as frequently as necessary. The food they are handling is typically not cooked at all, so whatever microorganisms happen to be on their hands or gloves will transfer to the foods they are handling and not be killed.

Obviously, there are going to be some factors beyond your control, such as how the farm handles the produce or the safety measures that the distributor is taking. This is all the more reason to pay close attention to what is happening with these products once they reach your restaurant’s door.

The key thing to remember is that regardless of where contamination originated, your establishment will be held responsible if anyone becomes sick. For this reason, it is imperative that you do everything you can to ensure safe produce.

Lee Biars is the director of industry relations for Safe Food Solutions. He can be reached at This e-mail address is being protected from spam bots, you need JavaScript enabled to view it or www.safefoodsolutions.com.