The Food and Drug Administration has released a new national strategy to prevent foodborne illness in fresh and frozen berries that the frozen food industry says align with voluntary guidance.

Fresh and frozen berries have been linked to outbreaks of virus infections like hepatitis A and norovirus. No domestically grown berries have been tied to these outbreaks in 35 years, FDA said, but illness has been linked to imported products. 

FDA found potential gaps in food safety programs that could contribute to contamination of berries. Its new strategy suggests ways to address gaps, including promoting better compliance with FDA requirements and encouragement for industry to use adequate pre- and postharvest sanitary practices.

FDA also suggests incentivizing immunization programs for workers. 

The American Frozen Food Institute said FDA’s guidance aligns with its self-published guidance and training and encouraged berry supply chains to implement the tools. 

FDA also published results of multiyear microbiological surveillance sampling of frozen berries, especially strawberries, raspberries and blackberries. Of more than 1,550 total samples, FDA found virus in 18. Whenever FDA found a virus, it removed the items from the marketplace, including voluntary recalls for domestic products. 

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While AFFI welcomed the FDA plan, it said the report of sampling had significant flaws because the testing generated false positives that led to unnecessary recalls and consumer confusion. 

The report did not undergo independent review by external food safety experts, AFFI said. Doing so could create more confidence in FDA food safety recommendations, it said in a statement. 

The International Fresh Produce Association said it appreciated FDA including the group’s feedback on limitations of current testing methodologies and sampling assignments. 

“We thank the FDA for their partnership and transparency in the reports released today,” said Natalie Dyenson, chief food safety and regulatory officer at IFPA, in a statement. “Ensuring the safety of public health is foundational to IFPA’s food safety philosophy.”

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