14 October 2021

Monitoring microbial food safety of fresh produce

This factsheet guides the implementation of practical food safety and risk assessment. It provides background information on important potential microbial contaminants of fresh produce, and also considers the role of microbiological testing of indicator species for water and fresh produce.

6 June 2022

Dithiocarbamate contamination of salad produce and the use of rubber gloves

Tests have shown that handling salad produce with gloves containing natural latex rubber compounds can result in the deposition of reportable levels of dithiocarbamates. This factsheet reports on the results of dithiocarbamate tests from four different glove types and recommends the most appropriate glove types for handling fresh produce.

23 June 2022

Microbials: Keeping fresh produce free of pathogens

Understanding contamination, disinfection and managing risk