Strawberry Food Safety app with AI Food Safety:

Strawberry Food Safetys during production

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Strawberries have been consistently within the top 10 pesticide residue-containing commodities in the last years. In this work, the safety of ready-to-eat strawberries in terms of pesticide residues was evaluated throughout its shelf life. The effect of conventional minimal processing operations (washing, calyx removal, and disinfection) and of modified atmosphere packaging (MAP) on the pesticide residue content and its evolution throughout the shelf life was investigated. Different pesticides, using a validated multiresidue method, in concentration levels between 0.014 ± 0.007 and 1.78 ± 0.008 mg kg–1 were found in commercial strawberries right after harvest. Fruit calyx removal, washing, and disinfection contributed to improvement of the product safety because the pesticide residue concentration decreased up to 80% of the original value. No influence of the atmosphere on the pesticide concentration was observed. Minimal processing and MAP contributed to the chemical safety of strawberries in terms of pesticide residues, reducing the residue concentration by more than 80%, while allowing shelf life extension.

Daily Strawberry packhouse hygiene checklist

The United States is the world’s largest producer of strawberries. The top three strawberry-producing states are California, Florida, and Oregon. California produced approximately 2.7 billion pounds of strawberries in 2013, far more than any other state, and more than 50,000 acres of land are dedicated to producing strawberries.
Strawberries are grown in every state in the United States and almost every country in the world. They are the most widely grown fruit crop. Today, there are over 100 varieties of strawberries.
Americans consume about eight pounds of strawberries every year; approximately 75% of that amount is fresh strawberries and the remainder is frozen. 94% of U.S. households consume strawberries.
Strawberries are a great addition to a healthy diet. They are an excellent source of vitamin C and high in flavonoids (bioactive compounds), fiber, potassium, and several antioxidants. One cup of strawberries contains only 55 calories.

Strawberry Food safety

Between 2000 and 2020, at least 30 strawberry-associated outbreaks were reported to CDC’s National Outbreak Reporting System (NORS), causing 790 illnesses, 99 hospitalizations, and 2 deaths.
Strawberries have been associated with foodborne illnesses including E. coli O157:H7, Norovirus, and Hepatitis A. The susceptibility of strawberries to foodborne illness highlights the importance of following recommended food safety practices from the farm to the table.
The FDA investigated a Hepatitis A outbreak in May 2022 and issued the warning: “Do not eat, serve, or sell imported FreshKampo or HEB brand organic strawberries purchased between 3/5/2022 – 4/15/2022”.

Strawberry  Supplier Food Safety

The issue of food safety spans the spectrum of the specialty crops industry, in this case strawberries, having potentially damaging impacts on the entire supply chain. This webpage will offer information as well as resources to assist growers in effectively educating and communicating food safety concerns that arise in normal production environments. Visual Reminders of Food Safety on the Farm The following resources were created to provide growers with visual reminders/cues on food safety to use with their direct market customers. In our focus groups, growers also requested that food safety and post harvest information be combined so that one consistent message could be conveyed. The posters (8.5 X 11.5) represent this objective and are downloadable for growers’ use on the farm.

Read more at: https://ncfreshproducesafety.ces.ncsu.edu/ncfreshproducesafety-commodity-specific-guidance-strawberry-notebook/