Produce Safety
The Produce Safety Lab is dedicated to help and support the fresh produce and the minimally processed fruit and vegetable industry. Our lab integrates our research into innovation and best practices for producers.
We ensure our work is accessible and applicable to Colorado producers through outreach, extension, workshops, and our newest Food Innovation Center at CSU Spur.
Current Research
Microbial Risk Assessment of Onion Production Practices
This project focuses on quantification of risks along Dry Bulb Onion production practices and throughout harvest, storage and packing activities. Funding source: USDA SCRI
Soil Sampling and Carrot Risk Assessment
Through a combination of different soil sampling techniques, we look to elucidate what is the probably of detecting an enteric pathogen within 1 acre of land and how this potential contamination translates into transfer and persistence of those enteric pathogens to an array of carrot cultivars. Funding: CSU, SBRI and private entity
Controlled Environment Agriculture Food Safety Practices
Significant knowledge gaps exist in the Identification and quantification of enteric pathogen contamination of CEA grown crops. This project looks to identify through air, plant, surface and nutrient solution sampling, those risk factors that could transfer contamination to leaf greens. Funding source: CSU and private entity
Extension Services
We prioritize our efforts by visiting small to medium size farms and facilities where we can offer technical assistance specific to good agricultural practices. Areas we highlight include:
- Produce Safety Rule
- Preventive Controls for Human Food
- Sanitation and Disinfection Practices
- Water Quality
- Pre and Postharvest Practices for Fruits and Vegetables
- Product Testing – water, soil, food, and minimally processed foods
Extension Collaborations and Useful Links
- Colorado Produce Safety Collaborative Information Hub
Dr. Gutierrez-Rodriguez is an integral member of the “Ask a Professional” program at CSU Extension - USDA Good Agricultural Practices Audit Program
GAPs are voluntary guidelines focusing on best agricultural practices for fruit and vegetable production that verify the production, packing, handling and storage of produce in a safe manner and that reduces to potential risks of microbial contamination. - Produce Safety Rule Training Factsheet
- Aquaponics On-Farm Food Safety
- Colorado Produce Safety Collaborative
- Western Regional Center to Enhance Food Safety
Produce Safety and Sanitation Workshops
Good Manufacturing Practices for Small and Medium Food Processing Facilities
- May 23rd
- October 24th
Preventive Controls for Human Food
- May 10th–12th
- November 8th–10th
Produce Safety Questions
Please submit your questions about produce safety and a member of our team will do our best to get it answered.
Contact Us
Eduardo Gutierrez-Rodriguez
Assistant Professor
Fresh Produce Safety
(970) 491-3192
egr10@colostate.edu