A number of foodborne outbreaks have occurred in the past decade, with higher incidences associated with romaine lettuce and strawberries. Contaminated agricultural water has been reported as the source of microbial contamination in most of these outbreaks. Maintaining the adequate and sanitary quality (0 E. coli/100 mL) of agricultural water can be challenging during post-harvest operations such as washing. The study focused on the attachment of generic E. coli (Rifampicin resistant) onto romaine lettuce and strawberries, mimicking the produce wash step. The produce was washed with contaminated water, air-dried, and stored in display units for 7 days. The produce was sampled randomly each day and analyzed for the surviving E. coli count. The results indicated that E. coli can survive in both lettuce and strawberries over extended periods. A survival population of 2.3 log CFU/cm2 (day 8) was observed on lettuce with an initial population of 2.8 log CFU/cm2 (day 0). On strawberries, the population reduced from 3.0 (day 0) to 1.7 log CFU/cm2 (day 7), with an initial E. coli concentration of approx. 6 log CFU/mL in the wash water. Strawberry leaves had a higher attachment of E. coli than the fruit (p < 0.05). In conclusion, romaine lettuce and strawberries washed with contaminated water can cause an outbreak affecting consumers and public health.

Grocery stores handle fresh produce in large quantities daily. According to the Food and Drug Administration Food Code, food is to be stored at least 15 cm above the floor, and all foods shall be protected from any source of contamination or otherwise discarded. It is reported in the literature that dropped produce could be a potential source of microbial contamination. Both consumers and employees often drop produce on the floor and place it back into a display case or bin, which could potentially serve as a source of contamination. This study aims to determine the bacterial transfer rate on different produce types when dropped onto Listeria monocytogenes contaminated floor surfaces for various contact times. Apples, peaches, and romaine lettuce were dropped separately onto carpet and tile surfaces from a distance of 1 m and held for 5s, 1min, 10min, 1h, and 4h.  Results showed that transfer from all produce types occurred from both the carpet (10.56%) and tile (3.65%) surfaces. Still, percent transfer was not statistically significant among different times used in this study (p&gt;0.05). Dropped romaine lettuce had the most transfer (28.97%) from both the surfaces combined, followed by apple(s) (8.80%) and peach(es) (7.32%) with minimal transfer. Even with a low transfer level, grocery stores should include signage to alert consumers not to pick up dropped produce, and train their employees accordingly.

Extension materials that are sensitive to changing demographics and culture increase relevance and compliance with food safety practices. Produce safety extension materials were developed for U.S. Virgin Islands (USVI) produce growers to help with compliance with a new food safety rule. We developed employee training materials based on a needs assessment and behavioral change was evaluated six months after dissemination. The original materials were not seen as culturally appropriate but after modifications, improvements in food safety practices and behavior changes were observed. These results suggest that extension educators should seek feedback from target populations about potential interventions before implementation.

Between 2009 and 2015, restaurants represented 61% of foodborne illnesses in the United States. Cultural differences among food handlers have been shown to pose challenges in compliance with food safety practices in restaurants. The hypothesis was that culturally appropriate, needs-based food safety education intervention for the food service industry in the U.S. Virgin Islands would increase positive food safety behaviors. Face-to-face interviews based on the U.S. Food and Drug Administration 2013 Food Code were conducted with 28 restaurant managers and seven key informants to identify food safety knowledge and behavior gaps. Food safety training flip charts, posters, and signs addressing gaps were developed and pilot tested before dissemination. Behavioral change was assessed 6 months after dissemination. Food safety knowledge and behavioral gaps included inadequate hygiene and sanitation, time and temperature abuse of food, cross-contamination, and lowquality food. Respondents requested that their customs, food, and people be represented within training materials.Developed materials were used to train 89 employees (from 11 restaurants), and personal hygiene practices (n = 12 incidents), temperature control (n = 7), preventing cross-contamination (n = 8), and cleaning food contact surfaces (n = 7) had changed after 6 months. On site, culturally appropriate food safety education interventions were found to be effective at promoting food safety practices in culturally diverse populations.

Food Safety issues with retail food establishments .