The Impact of Heat on Organic Produce Safety

According to the USDA, 70% of consumers think that food tastes better or of higher quality if it is labeled organic. But, is it actually better for you just because it says ‘organic’ on the packaging?  

Truthfully, no produce is immune to foodborne illness. All produce is equally susceptible to pathogens. In the Spring of 2015 there were 178 FDA food recalls; 61% were vegetables and 8% of which were organic. That may not seem like a lot, but in 2014 only 2% of organic foods were recalled - that’s quite the rise in organic recalls.

A major recall of organic produce occurred in 2016. Taylor Farms’ Organic Power Greens Kale Medley was recalled after seven people became ill from Salmonella Enteritidis. The source of the outbreak was clear, and it was controllable. All of the kale medley’s were purchased from Sam’s Club, a store which requires memberships. Since Sam’s Club has access to all of their customer contact information, they were able to directly notify potential consumers. 

The Safety Risks of Organic Produce

With so many consumers choosing organic, many restaurants are following suit. It’s a common misconception that organic produce will protect consumers from foodborne illness. In reality, organic produce is just as susceptible to harmful pathogens as genetically modified produce. It can also become spoiled if exposed to high temperatures and heat in the supply chain.

According to the CDC, vegetables are the leading cause of foodborne illness. This is because produce is typically consumed raw. Cooking food at high temperatures is what kills pathogens, a step vegetables often skip.

What is the Best Temperature for Produce?

To protect customers, restaurants need to prepare, store, and cook their food according to proper guidelines.  Produce should be thoroughly washed and stored in a cool place to prevent bacteria growth. A safe temperature for storing produce is between 35^o - 45^o. In addition, meat should be thoroughly cooked at a temperature of 160^o so that bacteria such as E. coli can be killed. If ingredients have an irregular odor, color, or texture, they should not be used. 

The CDC warns, “Consumers should not assume organic foods to be more or less safe than foods produced by conventional methods. Proper handling, preparation, and storage of foods, regardless of production method, are necessary to prevent foodborne illness.”

Download our Food Safety Ebook to learn how to protect your restaurant (and your brand) from the common sources of contamination.