Using good sanitation practices during production, harvesting, and packaging can help reduce the risk of microbial contamination of fresh produce. Soil, fertilizers, harvesting equipment, water, workers, or animals such as livestock, pets, and pests can be sources of harmful microorganisms that cause food-borne illness. Surfaces that come in contact with produce must be washed, rinsed, and sanitized regularly. Employees need to understand and use appropriate food handling practices.
Most “sick tree” problems can be traced back to underlying stresses that have reduced the tree's vigor, making it more vulnerable to diseases or insect pests.
A guide for how to collect and where to get a sample analyzed for plant diseases.