distinguish between imported and domestically produced fruits and vegetables
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Nutrition advice encourages the consumption of fruits and vegetables with U.S. dietary guidelines suggesting five to nine servings a day. Consumers are responding to this message. Annual per capita consumption of fresh produce was 311.3 pounds in 1996, compared to 266.1 in 1986.* Consumption has increased for both fresh and processed fruits and vegetables, but fresh grew at an average annual rate of 1.1% over the 1976 to 1996 period, compared to .5% for processed.
Although epidemiological evidence clearly indicates the benefits of eating produce, some express uncertainty about the long-term health risks from low-level intake of pesticides. Additionally, an increasing (although small) number of foodborne disease outbreaks have been traced to consumption of fresh produce. In October 1997 President Clinton proposed legislation to both permit FDA inspection of foreign food-safety practices and to halt imports of fruits and vegetables form countries that do not meet U.S. standards. The ERS article examines the statistical evidence of differences in risks between imported and domestically produced products.
Imports of fruits and vegetables have increased. Total imports accounted for 16.4% of all fresh and processed fruits and vegetables in 1996. There are substantial differences among products. Less than one percent of iceberg lettuce, 34% of fresh tomatoes, and 99.5% of bananas are imported.
Scientists and regulatory personnel consider contamination by bacteria and naturally occurring toxins as the greatest foodborne dangers to health. The Center for Disease Control and Prevention indicates that microbial pathogens caused 79% of the 2,423 reported foodborne disease outbreaks and 90% of the 77,373 cases of associated illness in the U.S. between 1988 and 1992. Fresh fruits and vegetables were the vehicle of transmission for 6% of the 1,072 outbreaks for which a specific food was identified. The food source was unknown for over half of the reported outbreaks. Five percent of the illnesses and 22% of the deaths were linked with fruits and vegetables.
THE FRUITS OR VEGETABLE WHICH ARE GROWN IN THE COUNTRY WHICH TOU LIVE ARE DOMESTICALLY PRODUCED FRUITS OR VEGETABLES AND THE FRUITS OR VEGETABLES WHICH ARE GROWN IN OTHER COUNTRIES AND BEING TRANSPORTED TO YOUR COUNTRY ARE INPORTED FRUITS OR VEGETABLES
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