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Broccoli Supplier Food Safety & management
Broccoli was named as the source of the Cyclospora outbreak but the country of origin was not determined
By Coral Beach on June 22, 2023
Public health officials have declared that imported broccoli was behind an outbreak from the Cyclospora parasite, but have closed their investigation without determining exactly where the produce came from.
The Food and Drug Administration announced that the outbreak has been determined to be over. The FDA reported that the U.S. Centers for Disease Control and Prevention, along with state and local officials, all concur that the outbreak has ended.
Twenty patients were confirmed as having been infected by the microscopic parasite Cyclospora, but their home states and ages have not been reported.
The outbreak was first reported by the FDA on May 24. The CDC has not posted any information about the outbreak.
Broccoli Food Safetys during production
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Three cultivars of broccoli seeds (Brassica oleracea var. italica), cv. Tiburon, cv. Belstar and cv. Lucky, and two cultivars of radish seeds (Raphanus sativus), cv. Rebel and cv. Bolide, were germinated for three and five days and safety aspects such as microbiological counts and biogenic amines were investigated. Cytotoxicity evaluation was also carried out. Broccoli and radish sprouts contained numbers of mesophilic, psychrotrophic, total and faecal coliform bacteria which are the usual counts for minimally processed germinated seeds. Putrescine, cadaverine, histamine, tyramine, spermidine and spermine increased during sprout production although these levels were below those permitted by legislation (5 mg/100 g of edible food). Broccoli and radish sprouts demonstrated no toxic effects on proliferation and viability of HL-60 cells and should be included in our diets as healthy and safe fresh foods.
Broccoli Food safety & management
Broccoli doesn’t get a lot of credit as being a favorite vegetable, but maybe it should. Those little green compact heads are bursting with nutrients, including carotenoids and fiber. Known for its anti-cancer properties, broccoli has tons of nutrients including vitamins A and C, fiber, folic acid, calcium, and potassium.
One half cup of steamed broccoli provides 80 percent of the recommended daily allowances (RDA) for vitamin C, almost 15 percent of the allowance for folate, 10percent for vitamin A, and 7 percent for iron. It is also a good source of several B vitamins, other minerals and dietary fiber. All this for only 23 calories per half cup serving!
Daily Broccoli packhouse hygiene checklist
Selecting broccoli is rather easy if you follow these guidelines. Select heads with tight buds which range from dark green to purple in color. Avoid those that have spreading buds, are yellow in color and look wilted.
Unfortunately, broccoli is subject to insect infestation. If you select a bunch that is infested with insects, remove the insects by soaking for 30 minutes in 1 quart of cold water with 1 tablespoon of salt just before cooking. Rinse well to remove any residual salt.
Storage of broccoli is just as important as purchasing. It can be stored refrigerated in a perforated plastic bag, for 3 to 5 days. Due to the ethylene, which speeds the yellowing of broccoli, store it away from apples and pears.
There are several ways to prepare broccoli ranging from eating it raw, to boiling, grilling, stir-frying or steaming.
Before you can eat the broccoli, you must first prepare it. Peel the stems to remove the woody layer and cut it into the desired size pieces. If cooking the stem, it will need to cook slightly longer than the florets. Avoid overcooking because discoloration will occur, as well as, strong flavors are likely to develop. For best flavor, cooked broccoli should be crisp.