Produce

Kale

Key Facts Kale is a member of the Brassica family, which includes mustards, turnips, and cabbage. It is considered a leafy green, along with lettuce, swiss chard, and spinach. Kale is related to primitive cabbage dating back thousands of years to the Mediterranean and Asia Minor regions; Read more

Mushrooms

Mushrooms provide selenium and vitamins B and D. Of 300 edible species, 30 have been domesticated, and 10 are grown commercially. Wild harvest is the largest source of commercially important species, despite advances in domestication. Food safety issues with edible mushrooms are mostly due to improper food preservation and handling. Read more

Oranges

Fresh sweet oranges are a low calorie (60 calories per 1 medium peeled orange), nutritious source of vitamin C (120% Daily Value (DV), fiber (12% DV), vitamin A (6% DV), and calcium (6% DV).
Orange juice has been implicated in 10 reported outbreaks, during which 810 persons became ill, in the United States from 1998 through 2012. Read more

Peaches

Peaches for consumption

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 Read more

Pomegranates

Key Facts Due to high amounts of antioxidants, vitamins, potassium, folic acid, and iron, pomegranates are frequently categorized as ‘superfoods’. The interior of the pomegranate 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 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, 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. Although contamination of marketplace product is rare, between 1998 and 2018, at least 34 romaine lettuce-associated outbreaks were reported to CDC’s National Outbreak Read more

Specialty Mushrooms

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. ·People should only eat specialty mushrooms from a reliable source, as 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 labeled as functional foods that have health-promoting benefits and lower the risk of many diseases. Despite their nutritional 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