Table 1H of Potential Hazards
Potential ingredient or other food-related biological hazards
Fruits and Vegetables
| Category | Number | Subcategory | Storage Conditions | Hazards | Example Products |
|---|---|---|---|---|---|
| Fresh Cut | 1 | Fresh cut vegetables | Refrigerated | Clostridium botulinum,Pathogenic E. coli,Salmonella spp.,L. monocytogenes,Shigella spp.,S. aureus,Giardia lamblia | Leafy Greens (Single and Mixed Greens), Shredded Carrots, Avocado Chunks, Leafy green salad blends, Diced Onions, Cut Tomatoes, Sliced Mushrooms |
| Fresh Cut | 2 | Fresh cut fruits | Refrigerated | Pathogenic E. coli,Salmonella spp.,L. monocytogenes,Shigella spp. | Mixed Fruit Salad; Packaged Single Fruits, Cut Melon, Apple Slices, Cut Pineapple, Cut Mango |
| Frozen | 3 | Vegetables Ready-to-Eat (RTE) | Frozen | Pathogenic E. coli,Salmonella spp.,L. monocytogenes | Broccoli, Carrots, Corn- sweet, Cauliflower, Garlic, Kale, Peas, Snow peas, Spinach |
| Frozen | 4 | Vegetables, Not Ready-to-Eat (NRTE) | Frozen | Pathogenic E. coli,Salmonella spp.,L. monocytogenes | Eggplants, Okra, Potatoes, Sweet potatoes, Winter squash |
| Frozen | 5 | Fruits | Frozen | Pathogenic E. coli,Salmonella spp.,L. monocytogenes,Cyclospora | Raspberries, Melon, Blueberries, Sliced Strawberries, Tropical Fruit Blend, Mangoes, Pineapple |
| Refrigerated | 6 | Prepared Fruit Products Ready-to-Eat (RTE) | Refrigerated | Bacillus cereus,Pathogenic E. coli,Salmonella spp.,L. monocytogenes,S. aureus | Cherry Mixed Fruit in Juice, Diced Peaches, Diced Pears, Red Grapefruit |
| Dried / Dehydrated | 7 | Dried Fruits | Shelf-Stable | Bacillus cereus,Pathogenic E. coli,Salmonella spp.,L. monocytogenes,S. aureus | Raisins, Cranberries, Papaya, Pineapple, Mango, Blends |
| Dried / Dehydrated | 8 | Dehydrated Vegetables | Shelf-Stable | Bacillus cereus,Pathogenic E. coli,Salmonella spp.,L. monocytogenes,S. aureus | Peas, Celery, Onions, Carrots, Tomatoes, Green Beans, Wasabi Peas |
| Further Processed | 9 | Acidified Vegetables | Shelf-Stable | Clostridium botulinum,Salmonella spp.,L. monocytogenes,S. aureus | Pickled Cucumbers, Pickled Beets, Cocktail Onions, Pickled Turnips, Hearts of Palm, Capers, Roasted Peppers, Roasted Tomatoes, Salsas |
| Further Processed | 9a | Acidified Vegetables | Refrigerated | Clostridium botulinum,Salmonella spp.,L. monocytogenes,S. aureus | Pickled Cucumbers, Pickled Beets, Cocktail Onions, Pickled Turnips, Hearts of Palm, Capers, Roasted Peppers, Roasted Tomatoes, Salsas |
| Further Processed | 11a | Fermented Vegetables | Shelf-Stable | Clostridium botulinum,Pathogenic E. coli,Salmonella spp.,L. monocytogenes | Sauerkraut, Pickles, Kimchi |
| Further Processed | 11b | Fermented Vegetables | Refrigerated | Clostridium botulinum,Pathogenic E. coli,Salmonella spp.,L. monocytogenes | Sauerkraut, Pickles, Kimchi |
| Further Processed | 12a | Infused Oils | Shelf-Stable | Clostridium botulinum | Garlic in Oil, Chili Pepper Oil, Lemon Oil, Sun Dried Tomatoes in Oil |
| Further Processed | 12b | Infused Oils | Refrigerated | Clostridium botulinum | Garlic in Oil, Chili Pepper Oil, Lemon Oil, Sun Dried Tomatoes in Oil |
| Further Processed | 13 | Other Processed Fruits | Shelf-Stable | Clostridium botulinum,L. monocytogenes | Jams, Jellies, Chutneys |
| Further Processed | 14a | Acid Pureed Fruits and Vegetables | Shelf-Stable | Salmonella spp.,L. monocytogenes | Applesauce, Flavored Applesauce, Tomato Paste, Tomato Puree, Apricot Puree |
| Further Processed | 14b | Acid Pureed Fruits and Vegetables | Refrigerated | Salmonella spp.,L. monocytogenes | Applesauce, Flavored Applesauce, Tomato Paste, Tomato Puree, Apricot Puree |
Source
U.S. Food and Drug Administration
Hazard Analysis and Risk-Based Preventive Controls for Human Food: Draft Guidance for Industry
Appendix 1: Potential Hazards for Foods and Processes