Temperature control questioned in new tomato guidance document
Temperature control questioned in new tomato guidance document
For years, the California Tomato Commission and others have urged retailers, foodservice operators and end users to refrain from cooling tomatoes. "Don't Refrigerate Tomatoes," screamed the refrigerator magnet that the commission distributed.
While that advice has not been abandoned, the new Commodity Specific Food Safety Guidelines for the Fresh Tomato Supply Chain specifically draws attention to temperature control as an area of concern.
Ed Beckman, president of the commission and a founder of the North American Tomato Trade Work Group, which released the document, told The Produce News May 31 that every handler along the distribution chain needs to analyze its own critical control points and take responsibility for the product while it is in its control. He said that for the typical supermarket retailer that sells whole tomatoes on display, the advice not to refrigerate is still valid. But for others who might be using tomatoes in a fresh-cut operation, refrigeration may well be an important step.
Mr. Beckman urged all tomato handlers to log on to the commission's web site (www.tomato.org) and read the entire guidance document. But he also cautioned that this is a "living" document and a first step. As more information and research becomes available, the document will be revised and updated -- certainly by 2007 and maybe sooner if the need arises.
The document was developed in response to the U.S. Food & Drug Administration tomato directive issued in February 2004. The document provides food safety education for the production of fresh tomatoes for grower-shippers, wholesalers and repackers, and includes value-added handlers, foodservice operators and retailers. Consumer handling tips are also included.
The tomato working group is a consortium consisting of fresh field and greenhouse tomato organizations within the United States, Canada and Mexico. The group took the leadership role in developing the document in response to the FDA tomato directive issued in February 2004. In that directive, FDA requested that the fresh tomato industry build upon its past efforts to adopt industrywide good agricultural practices and include the entire distribution chain in this educational effort.
"This guidance is a continuation to the comprehensive GAP document created by California's fresh tomato industry in 1999," said Mr. Beckman. "We've broadened the scope to include all those that conventionally come into contact with the tomato throughout the chain."
According to a press release on the guidance document, the California Tomato Commission is currently in discussions with state agencies to ensure that the distribution chain continues to improve and enhance cooperation with all involved in tomato food safety. Similar efforts are underway in Florida, according to the release. Florida Tomato Exchange Executive Director Reggie Brown said, "The safety of fresh tomatoes through the many channels to the end user -- the consumer -- is our collective industry's highest priority."
Mr. Beckman said that research has shown that temperature control is a critical point, especially for fresh-cut tomatoes. He said that tomatoes should never be placed in a cold water bath that is below their core temperature, as research indicates that the tomato itself can absorb some of that bath water. In some instances, foodservice operators have been observed doing that very thing. Obviously, in that case, the bath water itself could be a source of problems.
Most important, Mr. Beckman reiterated that handlers have to take responsibility for the tomato while it is in their custody.
While that advice has not been abandoned, the new Commodity Specific Food Safety Guidelines for the Fresh Tomato Supply Chain specifically draws attention to temperature control as an area of concern.
Ed Beckman, president of the commission and a founder of the North American Tomato Trade Work Group, which released the document, told The Produce News May 31 that every handler along the distribution chain needs to analyze its own critical control points and take responsibility for the product while it is in its control. He said that for the typical supermarket retailer that sells whole tomatoes on display, the advice not to refrigerate is still valid. But for others who might be using tomatoes in a fresh-cut operation, refrigeration may well be an important step.
Mr. Beckman urged all tomato handlers to log on to the commission's web site (www.tomato.org) and read the entire guidance document. But he also cautioned that this is a "living" document and a first step. As more information and research becomes available, the document will be revised and updated -- certainly by 2007 and maybe sooner if the need arises.
The document was developed in response to the U.S. Food & Drug Administration tomato directive issued in February 2004. The document provides food safety education for the production of fresh tomatoes for grower-shippers, wholesalers and repackers, and includes value-added handlers, foodservice operators and retailers. Consumer handling tips are also included.
The tomato working group is a consortium consisting of fresh field and greenhouse tomato organizations within the United States, Canada and Mexico. The group took the leadership role in developing the document in response to the FDA tomato directive issued in February 2004. In that directive, FDA requested that the fresh tomato industry build upon its past efforts to adopt industrywide good agricultural practices and include the entire distribution chain in this educational effort.
"This guidance is a continuation to the comprehensive GAP document created by California's fresh tomato industry in 1999," said Mr. Beckman. "We've broadened the scope to include all those that conventionally come into contact with the tomato throughout the chain."
According to a press release on the guidance document, the California Tomato Commission is currently in discussions with state agencies to ensure that the distribution chain continues to improve and enhance cooperation with all involved in tomato food safety. Similar efforts are underway in Florida, according to the release. Florida Tomato Exchange Executive Director Reggie Brown said, "The safety of fresh tomatoes through the many channels to the end user -- the consumer -- is our collective industry's highest priority."
Mr. Beckman said that research has shown that temperature control is a critical point, especially for fresh-cut tomatoes. He said that tomatoes should never be placed in a cold water bath that is below their core temperature, as research indicates that the tomato itself can absorb some of that bath water. In some instances, foodservice operators have been observed doing that very thing. Obviously, in that case, the bath water itself could be a source of problems.
Most important, Mr. Beckman reiterated that handlers have to take responsibility for the tomato while it is in their custody.
