LU-MRRL Lecture Series: Salad and Safety: What WE Need to Know About Fresh Produce

Fresh produce remains a vital part of a healthy diet, yet contamination can occur at many points from farm to table, making fruits and vegetables a leading source of foodborne illness in the U.S. Understanding how and why these risks emerge is essential for preventing illness at home. Leafy greens, cucumbers, melons, and herbs are frequently liked to outbreaks due to the way they are grown, harvested, and handled. Contamination may originate from soil, water, animals, equipment, or cross-contact in kitchens. 

Dr. Sujan Acharya, professor of food science, will offer practical steps for maintaining safer produce and include a brief case study that demonstrates how everyday habits influence food safety. The session emphasizes how informed handling practices support both healthy eating and confidence in the safety of food prepared at home.