With material coming into your facilities from numerous suppliers, it’s nearly impossible to keep track of where each product came from. to say nothing of what contaminants came on them. Every time a new shipment arrives so does mold spores, mycotoxins, viruses, and bacterium. One crop can easily infect another.
Even scrubbing down coolers on a regular basis doesn’t keep mold from building up on the walls. Meanwhile trapped ethylene gas accelerates maturation of produce. And if there is shared space between different crops, cross-contamination between them is a problem. Until now, it has seemed like a never-ending battle.