California

Avocados

Key Facts Avocado trees are native to the humid, sub-tropical and tropical regions of central and northern South America. They never go dormant.  Nearly 90% of avocado production in the United States takes place in California. Avocados are harvested by hand and start to ripen once they are picked from the tree. Commercial food safety practices for avocados have recently been strengthened due to the Food and Drug Administration (FDA) Avocado Surveillance Sampling Program. Foodborne illnesses associated with avocados are generally linked to processed avocados and avocado-containing products such as guacamole.   Introduction The avocado Read more

Broccoli

Key Facts Broccoli is a member of the mustard family of plants and is closely related to Brussels sprouts, cabbage, cauliflower, kale, and kohlrabi. Several broccoli-related product recalls have been reported, all associated with contamination with Listeria monocytogenes. There are two forms of broccoli: sprouting broccoli, and heading broccoli. Heading broccoli is the form most commonly grown in the United States. The U.S. is the 3rd largest producer of broccoli in the world, with California leading in U.S. production (90%). The majority of U.S. broccoli is harvested from mid-October through December, though crops can also be harvested through April. Broccoli Read more

Carrots

Carrots are a popular vegetable grown in all 50 states. They are naturally sweet, high in Vitamin A (β-carotene), and low in saturated fat and cholesterol. Proper washing, storage, and preservation methods are especially important with carrots since they are root vegetables (grown in soil). Several foodborne illness outbreaks have been associated with carrots and their juice. Read more