HARTFORD, CT — The Connecticut Department of Agriculture (DoAg) is sharing information to help consumers better understand how produce safety is managed on farms across the state. While cases of Cyclosporiasis have been reported in Connecticut, at this time there is no indication that Connecticut farms are the source of this outbreak. The recent attention on Cyclospora has led many residents to ask how fruits and vegetables are grown, handled, and inspected. Connecticut farmers welcome these questions and take pride in following established standards designed to protect the food they grow.
For consumers choosing CT Grown products, buying local creates opportunities for direct conversations with the people who grow and harvest your food. Customers can ask about farm practices, learn how crops are managed, and gain a better understanding of the work behind the produce they bring home. Connecticut farmers value these interactions and take care to follow established standards while producing food for their families and the community.
“Connecticut farmers work hard to follow established standards for growing and handling produce,” said Agriculture Commissioner Bryan P. Hurlburt. “They care deeply about the work they do and the food they bring to their own tables and to the community. We encourage residents to stay informed, ask questions at local farms and markets, and support Connecticut agriculture throughout the year.”
Connecticut’s Produce Safety Program is based on the federal Food Safety Modernization Act (FSMA) Produce Safety Rule. This rule sets science-based minimum standards for growing, harvesting, packing, and holding fruits and vegetables. The standards focus on known pathways of microbial contamination and support consistent practices across farms.
DoAg inspectors visit farms covered by the rule to determine whether required practices are being followed. The agency also works with UConn Extension to provide training and resources that help growers understand the rule and good agricultural practices.
The Produce Safety Rule has several core components including but not limited to the following:
- Workers receive training on health and hygiene.
- Water used before and after harvest must meet quality standards.
- Soil amendments are handled carefully.
- Farms take steps to reduce risks from domesticated and wild animals.
- Equipment and buildings are cleaned and maintained.
- Sprout production has additional requirements.
CT DoAg conducts produce safety inspections each year on farms fully covered by the rule. These inspections follow a risk-based approach that looks at the characteristics of each operation. Through inspections, education, and outreach, more farmers understand potential routes of contamination and the steps available to help reduce those risks.
The Connecticut Department of Public Health (DPH) also encourages residents to follow simple steps at home to reduce potential risk.
- Wash all fresh produce under clean running water before eating, even if you plan to peel it.
- Choose whole heads of lettuce instead of pre-washed bagged salad mixes. Remove and discard the outer two to three layers of leaves and wash the inner leaves under running water.
- Wash cilantro, basil, and green onions thoroughly under running water, separating leaves. These items are safest when cooked.
- Cook produce when possible. Heating food to 158°F (70°C) or higher kills Cyclospora.
- Wash hands with soap and water before eating, and clean kitchen surfaces and cutting boards before and after preparing food.
For more information on Cyclospora, visit the FDA webpage.
