Industries - Produce
In
todays challenging market place, it may be necessary to validate the microbiological
quality and Pesticide Residues on fresh produce
from time to time to support your HACCP plan and particularly when using a new
supplier. Call on Strasburger and Siegel to help you develop an appropriate sampling
plan and to test both the microbiology
and the pesticide residues of your products to support your HACCP Plan.
Fresh Cut operations present an additional challenge of evaluating both Equipment and Environmental sanitation. We can recommend an appropriate sampling plan and test equipment for Aerobic Plate Count or Total Enterobacteriaceae (which may be recommended for refrigerated environments) and for appropriate environmental pathogens, such as Listeria spp. or L. monocytogenes, Staph. aureus, or Salmonella.
Packaged fresh cut produce may require a Nutrition Facts Panel. This analysis can frequently be done from your recipe/formula for the product by database. However, occasionally product may require laboratory analysis. S & S Labs is capable of both database and laboratory analysis to create a Nutrition Facts Panel.
If extended shelf-life claims are desired on fresh cut or packaged produce, validation of those claims is necessary. Our scientists will design an appropriate shelf life evaluation for your product and conduct the testing under controlled conditions of both abusive and non-abusive temperatures, if required.
According to a recent investigation, the following fruits and vegetables top thee list of the most contaminated with pesticides:
12 Most Contaminated produce with Pesticides
Apples
Bell Peppers
Celery
Cherries
Imported Grapes
Nectarines
Peaches
Pears
Potatoes
Red Raspberries
Spinach
Strawberries
For information about this segment of the food industry go to Fresh
Cut Produce Association.
