2026年8月11日 15:09 UTC / 路透社
[1/2] 2026年7月24日摄于美国华盛顿特区一家杂货店，店内陈列在售生菜。此前美国多地暴发圆孢子虫病疫情，已导致数千人患病，民众对生菜及其他新鲜农产品的信心大幅下滑。REUTERS/内森·霍华德/档案照片
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美国食品药品监督管理局
8月11日电 美国食品药品监督管理局周二就鲜切农产品的制备与包装发布最终指南，建议采取卫生管控、供应商核查、冷藏等措施，降低食源性疾病感染风险。
此次发布最终指南之际，美国正持续暴发沙门氏菌和圆孢子虫疫情，受影响的生菜和 jalapenos（哈拉佩尼奥辣椒）已导致数千人患病。
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该指南不具备法律约束力，针对切碎生菜、切片哈密瓜、切丁洋葱、擦丝胡萝卜、凉拌卷心菜混合菜以及水果沙拉等产品的生产商和加工商制定。
FDA将重点关注沙门氏菌、圆孢子虫、大肠杆菌和李斯特菌等病原体污染问题，这些病菌此前已多次引发食源性疾病暴发。
FDA建议鲜切农产品加工商评估这些病原体是否构成潜在危害，是否需要采取包括供应链管控在内的预防措施。
其他建议措施还包括使用安全水源、用抗菌溶液清洗果蔬、对从业人员开展培训，以及优化工厂设施设计。
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FDA表示，农产品可能在种植、收获、包装或农场设施储存期间被病原体污染。
这类食品被视为高风险品类，因为通常直接生食，不会经过烹饪或其他“杀菌步骤”杀灭有害细菌。
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US FDA finalizes new guidance on fresh-cut produce
August 11, 2026 3:09 PM UTC / Reuters
[1/2]Lettuce is displayed for sale, amid reports of slumping consumer confidence in lettuce and other fresh produce during the current cyclosporiasis outbreak that has sickened thousands across the U.S., at a grocery store in Washington, D.C., U.S., July 24, 2026. REUTERS/Nathan Howard/File Photo
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U.S. Food and Drug Administration
Aug 11 – The U.S. Food and Drug Administration on Tuesday finalized guidance for preparation and packaging of fresh produce, recommending measures such as sanitation control, supplier verification and refrigeration to reduce the risk of foodborne illnesses.
The final guidance comes as ongoing outbreaks of salmonella and cyclosporiasis affecting lettuce and jalapenos have sickened thousands of people in the United States.
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The recommendations, which the FDA said are not legally binding, are aimed at manufacturers and processors of products such as chopped lettuce, sliced cantaloupe, diced onions, shredded carrots, coleslaw mixes and fruit salads.
The agency has focused on contamination with pathogens like salmonella, cyclospora, E. Coli, and listeria, which have been associated with numerous foodborne illness outbreaks.
FDA recommended that fresh-cut produce processors assess whether any of these pathogens pose a potential hazard requiring preventive measures, including supply-chain controls.
The measures also include use of safe water, and washing fruits and vegetables with antimicrobial solutions, training of personnel and recommendations on better designing of facilities.
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Produce can be contaminated by pathogens during growing, harvesting, packing, or holding on farm facilities, the agency said.
These foods are considered higher risk because they are usually eaten raw and do not go through cooking or another “kill step” that would destroy harmful bacteria.
Reporting by Puyaan Singh in Bengaluru; Editing by Tasim Zahid and Leroy Leo
Our Standards: The Thomson Reuters Trust Principles.
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