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
Key Facts The top three countries that imported cucumbers to the United States in 2013 were Mexico (1,144,458,000 Ibs), Canada (215,028,000 lbs), and Honduras (65,244,000 lbs). In 2012, the top cucumber-producing states, as reported by the United States Department of Agriculture, were Georgia and Florida, with 283.5 and 280.8 million pounds, Read more
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
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
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
Key Facts Watermelon (Citrullus lanatus) is a member of the Cucurbitaceae family, along with squash, cucumbers, pumpkins, cantaloupes, and other melons This annual fruit crop has a smooth green rind; the flesh is most commonly red but may be yellow or orange Watermelon can be seeded or seedless, Read more
Key Facts Winemaking has been practiced for over 5,000 years, although some researchers have evidence to suggest it could have begun as early as 9,000 B.C. The Food and Drug Administration consider wine a “low-risk” food product for causing adverse outcomes or death in consumers. California produces 95% of the Read more