Abstract
In response to epidemiological studies that linked outbreaks of salmonellosis to consumption of raw tomatoes in 1991 and 1993, a model HACCP was designed and implemented in a commercial tomato packinghouse in South Carolina in 1994. Testing of tomato fruit and packinghouse water samples by CDC and by a private laboratory for the presence of Salmonella confirmed that the HACCP was effective in controlling the risk of contamination in the packinghouse. Critical control points are identified and application of this model HACCP to other fresh fruit and vegetable handling systems is proposed.
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