Strawberries, blueberries, and raspberries have been a culprit of hepatitis A (HAV) and norovirus outbreaks in the U.S. for over three decades. Finally, the Food & Drug Administration (FDA) is taking action to make our produce safer.
The agency is implementing a new strategy to prevent—or at least lower—the risk of virus contamination in our favorite berries. According to spokesperson Janell Goodwin, the agency is "addressing the root causes."
"The vast majority of fresh and frozen berries eaten in the U.S are consumed safely, however, since 1997, enteric virus (Hepatitis A virus and norovirus) outbreaks have been linked to imported fresh and frozen berries," Goodwin tells Delish.
According to a report released by the FDA, which details the agency's prevention strategy, there were at least three HAV outbreaks and one norovirus outbreak linked to frozen berries in the US between 1997 and 2016. The agency also investigated a 2022 outbreak and 2023 outbreak of HAV infections, which were both tied to fresh organic strawberries.
So, what is the shiny new strategy? The FDA says it's implementing food safety and sanitation practices across the global industry—not just here in the U.S.
The prevention strategy outlines actions for the FDA, industry, and other interest holders to ensure accurate, coordinated, and timely communication and consistent application of effective contamination prevention measures across the global berry industry," she says. "One goal is to broaden scientific knowledge about the viability, persistence, detection, and mitigation of viruses in fresh and frozen berries, pre- and post-harvest environments, and agricultural water sources. "
This strategy will also include promoting "high rates of compliance with FDA food safety requirements," such as proper hygiene practices for field workers, management of the sanitary facilities, and a process to monitor and limit the virus outbreak among the farm and facility workers first—all while researching and understanding the viruses better. This is global initiative to encouraging industry best practices, advance scientific research, and incentivize public health measures.
“Collaboration between regulators, the global berry industry, and other interest holders has been critical for the development of this strategy. We look forward to on-going collaboration with all interest holders to ensure the success of this strategy, and others, for the prevention of foodborne illness," stated Conrad Choiniere, Director of the Office of Microbiological Food Safety at the FDA’s Human Food Program (HFP).
"One goal is to broaden scientific knowledge about the viability, persistence, detection, and mitigation of viruses in fresh and frozen berries, pre-and post-harvest environments, and agricultural water sources," Goodwin said.
Instead, focus on vetting your strawberries, blueberries, and raspberries properly and opt for domestic producers over foreign imports. You should also rinse your berries in cold water to wash off bacteria. As an added safety measure, you can add a teaspoon of baking soda per cup of cold water to a bowl and soak your fruit for five to 10 minutes before rinsing them off again.
Another easy way to get your berries without the risk of contamination? Eat them in baked goods. The FDA reports that the berries used in pies, cakes, and other pastries undergo a "kill step" in the process that eliminates the risk of viruses. Fruit salads, yogurts, and smoothies are what you really need to watch out for. So, really, cake for breakfast is the healthy thing to do!
There are a few additional steps you can take to avoid against disease, too. Goodwin says to wash produce with clean hands, cut away any damaged or bruised areas, wash everything under running water, and dry your produce with a clean cloth towel or paper towel to further reduce pathogens.
