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Guidance Table

Table 1H

Fruits and Vegetables

Potential ingredient or other food-related biological hazards

Category Number Subcategory Storage Conditions Hazards Example Products
Fresh Cut 1 Fresh cut vegetables Refrigerated Clostridium botulinum,Pathogenic E. coli,Salmonella spp.,L. monocytogenes,Shigella spp.,S. aureus,Giardia lamblia Leafy Greens (Single and Mixed Greens), Shredded Carrots, Avocado Chunks, Leafy green salad blends, Diced Onions, Cut Tomatoes, Sliced Mushrooms
Fresh Cut 2 Fresh cut fruits Refrigerated Pathogenic E. coli,Salmonella spp.,L. monocytogenes,Shigella spp. Mixed Fruit Salad; Packaged Single Fruits, Cut Melon, Apple Slices, Cut Pineapple, Cut Mango
Frozen 3 Vegetables Ready-to-Eat (RTE) Frozen Pathogenic E. coli,Salmonella spp.,L. monocytogenes Broccoli, Carrots, Corn- sweet, Cauliflower, Garlic, Kale, Peas, Snow peas, Spinach
Frozen 4 Vegetables, Not Ready-to-Eat (NRTE) Frozen Pathogenic E. coli,Salmonella spp.,L. monocytogenes Eggplants, Okra, Potatoes, Sweet potatoes, Winter squash
Frozen 5 Fruits Frozen Pathogenic E. coli,Salmonella spp.,L. monocytogenes,Cyclospora Raspberries, Melon, Blueberries, Sliced Strawberries, Tropical Fruit Blend, Mangoes, Pineapple
Refrigerated 6 Prepared Fruit Products Ready-to-Eat (RTE) Refrigerated Bacillus cereus,Pathogenic E. coli,Salmonella spp.,L. monocytogenes,S. aureus Cherry Mixed Fruit in Juice, Diced Peaches, Diced Pears, Red Grapefruit
Dried / Dehydrated 7 Dried Fruits Shelf-Stable Bacillus cereus,Pathogenic E. coli,Salmonella spp.,L. monocytogenes,S. aureus Raisins, Cranberries, Papaya, Pineapple, Mango, Blends
Dried / Dehydrated 8 Dehydrated Vegetables Shelf-Stable Bacillus cereus,Pathogenic E. coli,Salmonella spp.,L. monocytogenes,S. aureus Peas, Celery, Onions, Carrots, Tomatoes, Green Beans, Wasabi Peas
Further Processed 9 Acidified Vegetables Shelf-Stable Clostridium botulinum,Salmonella spp.,L. monocytogenes,S. aureus Pickled Cucumbers, Pickled Beets, Cocktail Onions, Pickled Turnips, Hearts of Palm, Capers, Roasted Peppers, Roasted Tomatoes, Salsas
Further Processed 9a Acidified Vegetables Refrigerated Clostridium botulinum,Salmonella spp.,L. monocytogenes,S. aureus Pickled Cucumbers, Pickled Beets, Cocktail Onions, Pickled Turnips, Hearts of Palm, Capers, Roasted Peppers, Roasted Tomatoes, Salsas
Further Processed 11a Fermented Vegetables Shelf-Stable Clostridium botulinum,Pathogenic E. coli,Salmonella spp.,L. monocytogenes Sauerkraut, Pickles, Kimchi
Further Processed 11b Fermented Vegetables Refrigerated Clostridium botulinum,Pathogenic E. coli,Salmonella spp.,L. monocytogenes Sauerkraut, Pickles, Kimchi
Further Processed 12a Infused Oils Shelf-Stable Clostridium botulinum Garlic in Oil, Chili Pepper Oil, Lemon Oil, Sun Dried Tomatoes in Oil
Further Processed 12b Infused Oils Refrigerated Clostridium botulinum Garlic in Oil, Chili Pepper Oil, Lemon Oil, Sun Dried Tomatoes in Oil
Further Processed 13 Other Processed Fruits Shelf-Stable Clostridium botulinum,L. monocytogenes Jams, Jellies, Chutneys
Further Processed 14a Acid Pureed Fruits and Vegetables Shelf-Stable Salmonella spp.,L. monocytogenes Applesauce, Flavored Applesauce, Tomato Paste, Tomato Puree, Apricot Puree
Further Processed 14b Acid Pureed Fruits and Vegetables Refrigerated Salmonella spp.,L. monocytogenes Applesauce, Flavored Applesauce, Tomato Paste, Tomato Puree, Apricot Puree