Produce

Pomegranates

Key Facts Due to high amounts of antioxidants, vitamins, potassium, folic acid and iron, pomegranates are frequently categorized as ‘superfoods’. The Centers for Disease Control and Prevention (CDC) confirmed as of September 20, 2013 that approximately 162 people, primarily in the western U.S., became ill after consuming contaminated pomegranate arils. The interior of the fruit is segmented by membranous walls into compartments packed with red, pink, or white flavorful pulp-filled sacs (arils). Ready-to-eat arils in plastic cups have become popular because of their convenience, unique taste, and health benefits. Pomegranate roots and stems are not believed to be Read more

Potatoes

potatoes

Key Facts The potato is the top non-grain food crop in the world (following corn, wheat and rice) and the number one vegetable crop in the U.S. Native to South America, potatoes have been cultivated for many centuries and belong to the Solanaceae family. Potatoes are an important source of several nutrients, especially Vitamin C. A single medium sized potato provides nearly half the daily adult requirement (100 mg) of Vitamin C and it is also a source of Vitamin B6, niacin, and potassium. Pound for pound, potatoes are one of the best values in the produce Read more

Romaine Lettuce

Key Facts Romaine lettuce accounts for 30% of the lettuce consumed in the United States. Between 1990 and 2009, per capita consumption increased from 1.2 to 7.7 pounds per person. From 2010 to 2013, three outbreaks accounted for over 700 illnesses due to enteric pathogen contamination. Very little product in the marketplace is contaminated with enteric pathogens. The majority of product produced and consumed in the U.S. is currently Read more

Sprouts

Key Facts Edible sprouts such as alfalfa, broccoli, mung bean, and radish sprouts, are excellent sources of antioxidants, essential amino acids, and a handful of nourishing vitamins and minerals. As such, sprouts have been championed by foodies as a veritable “superfood” in recent years and have gained significant popularity in the natural food world and beyond. Despite their nutritional advantages, sprouts carry a serious risk of foodborne illness. Seeds and beans need warm and humid conditions to sprout and grow. These conditions are also ideal for the growth of bacteria, including Salmonella, Listeria, and E. coli. Raw Read more

Strawberries

Strawberries are grown in every state in the U.S. and almost every country in the world. They are an excellent source of nutrients and are a great addition to a healthy diet. Strawberries have been associated with several foodborne illnesses highlighting the importance of following recommended food safety practices from the farm to the table. Read more

Sweet Corn

Photo by https://flic.kr/p/5dGLGy

Key Facts Fresh-cut sweet corn kernels are extremely perishable, with very high respiration rates, making proper temperature control critical. While there are concerns regarding various mycotoxins in field corn fed to animals, there is minimal risk associated with mycotoxins in sweet corn consumed by humans. According to the FDA, minimal traces of, fumonisins (a type mycotoxin), have been found in sweet corn (4-82 ppb). It is not uncommon for fresh corn to be preserved via canning. However, improper home-canning practices can leave low-acid foods, such as corn, at risk of developing C. botulinum. Corn cannot be safely canned using Read more

Swiss Chard

Key Facts Chard is referred to as Swiss chard, a close relative of the beet and is grown for its leaves and stems as opposed to the edible root, and is a popular choice by consumers. The leafy green is known for its bright colored stems of red, yellow, pink, and purple. The major varieties of swiss chard include Bright Lights, Bright Yellow, Fordhook Giant, Lucullus, Rhubarb Chard, Rhubarb Red, Ruby.  The different kinds of chard bunched together are known as Rainbow Chard which is the common name to describe the bright stalks. The plant Read more

Wine

wine-grapes

Key Facts • Wine is the preferred alcoholic beverage of 35% of American adults and contributed a record $34.6 billion in sales to the U.S. economy in 2012., • Wine has religious significance, often symbolizing blood or sacrifice. It is commonly used in religious ceremonies, toasts and while cooking. • Wine is produced in all 50 U.S. States in the amount of 18.5 million hectoliters annually. The U.S. is the fourth largest country in wine production following France, Italy, and Spain. • Historically, there have not been any foodborne pathogens associated with finished wine products. The Read more