Fact Sheet Explains Threat of Water Infiltration in Produce

A new six-page fact sheet available online from the Association of Food and Drug Officials is titled “Susceptibility of Produce to Infiltration from Harvest and Postharvest Water.” The publication explains why water infiltration poses a food safety risk in produce and lists potential routes of infiltration. It also describes process design strategies and employee practices that growers and packers can use to minimize the risk of infiltration if produce must be submersed in water.