CEA Alliance highlights indoor farming food Safety practices amid Cyclospora concerns
CEA Alliance says indoor-grown leafy greens use closed-loop water systems and controlled environments to reduce food safety risks.
As concerns continue over reported cases of cyclosporiasis, the CEA Alliance said indoor-grown leafy greens are produced using controlled systems designed to reduce common pathways for Cyclospora contamination.
According to the association, salads and leafy greens grown in controlled environment agriculture (CEA) facilities are produced hydroponically in indoor environments. Growers use closed-loop water systems that are treated and monitored throughout production rather than relying on open irrigation canals, rivers or ponds that can be exposed to runoff, which the organization identified as a common route for Cyclospora spread.
“Our CEA farms are highly automated, clean facilities designed to enable employees to follow best food safety practices in growing produce, minimizing human touchpoints between plant and package,” Tom Stenzel, executive director of the CEA Alliance, said.
The association said its members follow a food safety guidance document developed by CEA Alliance scientific experts that outlines recommended practices for growing leafy greens and herbs. Stenzel said recent media reports have prompted questions about produce safety and emphasized that indoor growers employ multiple practices intended to minimize food safety risks.
The CEA Alliance represents vertical farms and greenhouse producers that grow fruits and vegetables in controlled indoor environments using production methods that include hydroponic, aeroponic, aquaponic and soil-based systems.