K-State food safety expert says more can be done to ensure safety of produce

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Source: Douglas Powell, 785-317-0560, dpowell@k-state.edu
http://www.mediarelations.k-state.edu/WEB/News/MediaGuide/powellbio.html
News release prepared by: Doug Powell

Wednesday, December 6, 2006

K-STATE FOOD SAFETY EXPERT SAYS MORE CAN BE DONE TO ENSURE SAFETY OF PRODUCE

MANHATTAN -- A food safety expert at Kansas State University says the produce industry must do more to ensure that everyone from farm-to-fork recognizes food safety risks and that concrete actions are taken to reduce the risks of dangerous microorganisms.

"Fresh fruits and vegetables are the most significant source of foodborne illness today in the U.S.," said Douglas Powell, associate professor and scientific director of the Food Safety Network at K-State. "Because they are not cooked, anything that comes into contact with them is a possible source of contamination."

The outbreak of E. coli O157:H7 that has sickened at least 65 people who ate at Taco Bell restaurants in New Jersey, New York and Pennsylvania has been tentatively linked to green onions. If confirmed, green onions would join fresh spinach, lettuce and tomatoes as sources of serious food poisoning outbreaks this fall in North America. It also would mark the ninth outbreak of foodborne illness associated with fresh green onions since 1994.

A chart of past outbreaks available at:
http://www.foodsafetynetwork.ca/en/article-details.php?a=3&c=32&sc=419&id=976

"The farm is the first line of defense," Powell said. "There have been too many outbreaks and far too many sick people. We need more creative ways to compel everyone from farm-to-fork to take food safety seriously."

Powell helped develop, implement and assess on-farm food safety programs for fresh produce for 10 years in Canada. He joined K-State in May 2006.