A study funded by the Center for Produce Safety and led by USDA-ARS researcher Xuetong Fan found that maintaining work-in-process fresh-cut produce at 4°C (39°F) can limit the growth of foodborne pathogens during storage before final processing. The research focused specifically on produce at intermediate stages of the processing line — a point often overlooked in temperature control protocols.
Fresh-cut is a fast-growing and high-scrutiny segment of the produce category, and food safety protocols for in-process handling are an area where industry practices vary widely. Pathogen growth at ambient or slightly above-refrigerated temperatures can happen quickly in cut produce, making the WIP stage a meaningful risk point.
For food safety managers and buyers sourcing fresh-cut items, this research offers a concrete data point to reference when auditing temperature control standards across the supply chain.