Key Facts The United States provides one quarter of the world’s peach supply. Peaches are a member of the rose family Peaches are a stone fruit. There are hundreds of varieties of peaches, but they are mainly sold based on their flesh color of yellow or white. Peaches must be hand-picked off trees and not Read more
Key Facts All mushrooms are fungi. Not all fungi are mushrooms Specialty mushrooms do not include button, crimini, and portabella Two recent outbreaks have occurred: Outbreak of Listeria infections linked to Enoki mushrooms, Salmonella Stanley infections linked to Wood Ear mushrooms Between 2000 and 2020, at least 4 wild mushroom-associated outbreaks were reported to CDC’s Read more
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 Read more
Key Facts Bell peppers (Capsicum annuum), also known as sweet peppers, are popular culinary items but, unlike other pepper varieties, have a low heat rating. Peppers add a distinctive taste and range of color to a wide variety of recipes from numerous cultures. The United States produces an impressive amount of bell peppers annually, approximately Read more
Key Facts Broccoli is a member of the mustard family of plants and is closely related to Brussels sprouts, cabbage, cauliflower, kale, and kohlrabi. The U.S. is the 3rd largest producer of broccoli in the world, with California leading in U.S. production (90%). There is currently no method to mechanically harvest broccoli, so it is harvested Read more
Key Facts Canned tuna is one of the most universally consumed foods around the globe and tuna are fished in over 70 countries. Most tuna are fished in the Pacific Ocean and the majority of processing plants have shifted from the Eastern Pacific to locations in Southeast Asia, especially Thailand. The world’s largest consumers of Read more
Cantaloupes are a healthy, low-calorie source of vitamin A (β-Carotene), vitamin C, potassium, folic acid, iron, some dietary fiber, and calcium. However, the complex surface of cantaloupe makes it well suited for harboring pathogens. In recent years, cantaloupe has been the third most common produce item associated with foodborne illness outbreaks. Read more
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
Key Cheese-making is a way to preserve excess milk. In 2014, the U.S. produced 11.45 billion pounds of cheese, including 4.9 billion pounds of Italian-type cheeses and 4.5 billion pounds of American-type cheeses. Mozzarella and cheddar are the most popular cheeses among Americans.Today about 90% of the milk produced in Wisconsin is used for cheese production. Given Read more
Key Facts Chocolate is derived from cocoa beans, the fruit of the Theobroma cacao tree in the Malvaceae plant family. Between 2000 and 2020, at least 5 chocolate-associated outbreaks were reported to CDC’s National Outbreak Reporting System (NORS), causing 95 illnesses, 3 hospitalizations, and no deaths. Most outbreaks in chocolate have resulted from added ingredients or in-plant Read more
Key Facts Cilantro (Coriandrum sativum) is an herb and a member of the Apiaceae family. It is commonly used in Latin American and Asian dishes and is sometimes referred to as ‘Mexican parsley’ or ‘Chinese parsley.’ Although the entire plant is edible, the leaves and seeds are most frequently used. ‘Cilantro’ typically refers to the leaves Read more
Key Facts Collard greens are members of the Brassica family, which includes mustards, turnips, and cabbage. They are also in the leafy greens category, along with lettuce, swiss chard, and spinach. Typically smooth in texture, these greens have broad, dark green leaves with light colored veins and stems. They are one of the most cold Read more