Abstract
The demand for fresh fruit and vegetables produced under organic practices continues to rise and accessibility to these products is growing. This chapter will focus on the microbial ecology of fresh produce farm environments and foodborne pathogen risks associated with the production of fresh fruit and vegetables. The National Organic Program and organic farming practices are discussed and placed within the context of Good Agricultural Practices (GAPs) and the US Food Safety Modernization Act Produce Safety Rule (PSR). The chapter concludes with a discussion of farmer attitudes and adoption of organic practices and GAPs, highlighting current gaps in research, education, and extension to help integrate environmental sustainability and food safety from farm to fork.
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