Is It Time for a “Kill Step” for Pathogens on Produce at Retail?

Published by Food Safety Magazine, this article by Hal King, Ph.D., and Eric Moorman explores whether retail foodservice and retail sales establishments should adopt validated kill steps—processes that significantly reduce or eliminate microbial pathogens on fresh and fresh‑cut produce before consumption. It examines the high risk of produce‑associated foodborne outbreaks, the limitations of current water‑only washing, and emerging approaches (chemical sanitizers, ozone, hypochlorous acid, and integrated wash‑and‑sanitation systems) that could reduce contamination and cross‑contamination at the point closest to consumption. Readers will gain insight into how such preventive controls could improve produce safety, reduce illness risk, and strengthen food safety management practices in retail environments.