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Frank Maconachy, president and CEO of Ramsay Highlander, speaks at the Global Conference on Technology and Innovation about the need for new equipment that will help solve the labor problem in the produce industry.

A clean processing facility can be prone to condensation, and FDA has signaled that it wants dripping eliminated.

The agency sent a warning letter on May 9 to Zuccaro's Produce Co., Minneapolis, following an inspection that identified condensation dripping from overhead equipment as a potential source of contamination. In a processing room, FDA inspectors noticed condensate forming on the ceiling above where shredded lettuce was being prepared. According to the letter, the product could be considered adulterated because it was "prepared, packed or held under insanitary conditions whereby they may have been rendered injurious to health."

FDA noted the following problem:

"Your plant and facilities must be constructed in such a way that drip or condensate from fixtures ducts, and pipes does not contaminate food, food-contact surfaces or food-packaging materials, to meet the requirements of 21 CFR 110.20(b)(4). However, FDA observed condensate accumulating on the ceiling directly above the area where the shredded lettuce is rinsed in a flume in the fruit and vegetable processing room. The flume is open to the above."

The warning letter to the processor also generally identified fresh-cut fruits and vegetables as being associated with multiple foodborne illness outbreaks, and noted that fresh-cut lettuce has increased risk due to the cutting of the natural plant barriers.

Zuccaro's was given 15 days to correct the dripping problem. FDA also recommend that the company buy only produce grown under Good Agricultural Practices and that processed goods should be prepared so that they are free from bacterial pathogens.

The plant may have had other violations, according to FDA, but the agency chose to focus on the dripping condensation as the biggest threat to food safety.

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Turatti SRL, the creator of the first flotation washer, the dewatering system, the air dryer, the nitrogen cooler and several other equipment that have changed the way fresh-cut products are processed, has introduced the new Camel system.

The Camel, now operating in several companies worldwide, gently transports the most delicate products while maintaining quality levels well within the most stringent specifications, according to the company.

This design utilizes the proven technology of the closed pipe flume concept, without the use of a centrifugal pump for product movement. In this closed flume, the product contact time with the sanitizing water solution is accurately controlled, guaranteeing full submersion and a precise treatment time. In addition, higher levels of sanitizing solutions can be used without the risk of creating hazardous fumes in the production rooms.

Each Camel installation is custom designed to meet each customer's contact requirements that can be as long as needed for an effective wash.

The Camel system, when combined with the Turatti floatation washer, is an effective combination in providing a safe product, according to the company. First the flotation washer, used as a product pre-wash, removes dirt, organics and foreign objects/insects by utilizing the water/air agitation streams and the proven rotating drum skimming device. Then the Camel is used to sanitize the product in a closed pipe where sanitizer levels can be maintained at higher concentrations and for a longer period of time.

The Camel's compact design makes it easy to retrofit existing installations with limited space, while improving the washing operations and minimizing water requirements. The system can be sanitized using a CIP system, minimizing the sanitation time and labor. As a result of using less water than the typical open flumes and washing tanks, changeovers are faster and water losses are kept to a minimum.