Preharvest food safety

Abstract

Sourcing safe foods must begin with primary agriculture and agricultural inputs. The evolution of food safety from “farm-to-table” has often been driven by emerging pathogens, technologies, or methods; the speed of adoption is driven out of necessity following high-profile outbreaks. Opportunities to eliminate pathogens in the preharvest environment are in many cases difficult, if not impossible, because the system is not as controlled or linear as it is after harvest. Within the open and complex preharvest production environment, the focus of food safety includes prevention and management strategies. Current food safety best practices for poultry, beef, pork, seafood, fruits, vegetables, nuts, and grains prior to harvest are discussed. © 2021 Elsevier Inc.