Postharvest handling of fruits, vegetables, and nuts is the stage of crop production immediately following harvest, including cooling, cleaning, hulling, sorting and packing. Foodborne pathogens can be introduced into the postharvest environment from product contaminated during pre-harvest production or harvest. Contamination may also occur due to unsanitary conditions including pests, dirty equipment, poor microbial water quality, and lack of hygienic practices by workers. Some pathogens (e.g., Listeria monocytogenes, Salmonella spp.) may persist for long periods of time in postharvest facilities, especially if the environment promotes formation of biofilms.

• Evaluating microbiological food safety risks associated with tree nut harvest equipment
• Postharvest studies to support the scientific basis for sanitation controls in treefruit packinghouses
• Postharvest handling of onions
• Postharvest studies to support the scientific basis for implementation of Produce Safety Rule and Preventative Controls at produce packinghouses and nut hullers and dehydrators