FDA sampling to focus on cucumbers and hot peppers in 2016

It will publish information regarding test results, including number of samples collected/tested, collection date, sample type and pathogen detected for positive samples.

FDA will sample and test cucumbers and hot peppers for Salmonella and E. coli O157:H7,​ taking 1,600 samples of each and testing hot peppers for Shiga toxin producing E. coli. ​

It will do whole genomic sequence testing on any samples that test positive.

FDA takes samples of food products ready to go to market, as well as in-process and raw ingredient samples and environmental sampling.

The agency began developing the surveillance sampling approach in 2014 as part of the move to a risk-based and preventive approach under the Food Safety Modernization Act (FSMA).

During the first year, the FDA focused on sprouts, whole fresh avocados and raw milk cheese (aged 60 days).

It collected more than 800 samples total and tested for Salmonella, ​Listeria monocytogenes and E. coli O157:H7 with findings to be released soon.

Goals are to keep contaminated products from reaching consumers and a greater understanding of hazards.

This approach involves collecting a number of samples of targeted foods over 12 to 18 months to ensure a statistically valid amount of data is available for decision making. 

Collecting a larger number of samples allows the agency to assess prevalence of pathogens and to determine if there are common factors among positive findings such as season, region, or whether the product was produced domestically or is imported.