New Codex Hygienic Measures for Leafy Green Vegetables

Codex approved new Hygienic measures for Leafy Green Vegetables to be an annex of the Code of Hygienic Practice for Fresh Fruits and Vegetables (CAC/RCP 53-2003). 

Nowadays, people pay more attention on their better quality of life.  In addition to tasty and safe foods, healthy foods have been increasingly desired and demanded in food market locally and globally.  Among others, fresh leafy vegetables served as fresh salad are one of the favoring healthy menus.  These fresh leafy vegetables are planted, processed and consumed in many ways and in diverse conditions all over the world.  They move along the supply chain from the farm to the table, so the contamination of pathogen (such as salmonella, e. coli, and hepatitis A virus) can be occurred.

According to Codex, the hygienic measures provide specific guidance to reduce the microbial food safety risks related to fresh leafy vegetables that are intended to be consumed without cooking during their production, harvesting, packing, processing, storage, distribution, marketing and consumer use.  This includes fresh, fresh-cut, pre-cut or ready-to-eat products such as pre-packaged salads.

Sources:

1. http://www.fao.org/news/story/en/item/43719/icode/
2. Annex on Leafy Green Vegetables to the Code of Hygienic Practice for Fresh Fruits and Vegetables(CAC/RCP 53-2003)