Produce safety refers to the efforts and strategies implemented to ensure that fruits and vegetables are grown, harvested, and handled in a way that minimizes the risk of contamination and foodborne illness. This research area focuses on identifying and controlling potential hazards such as pathogens, chemicals, and physical contaminants that could pose a threat to consumer health. Researchers in this field investigate methods for preventing, detecting, and mitigating risks in the production and distribution of fresh produce to improve food safety and public health. Key areas of study include sanitation practices, water quality management, soil health, pest control, and post-harvest handling procedures. By addressing these challenges, produce safety research aims to safeguard the health of consumers and maintain the integrity of the food supply chain.