Garden Food Safety Producing and selling/donating safe produce from your garden.

Transcription

1 Garden Food Safety Producing and selling/donating safe produce from your garden. Authored Originally by: Scott Monroe Food Safety Educator Southwest Purdue Ag Center 4369 N. Purdue Rd. Vincennes, In Taken from: On-Farm Food Safety for Direct Marketers This material is based upon work supported by the United States Department of Agriculture and the Indiana State Department of Agriculture under Award Number 14-SCBGP-IN Produce Food Safety CDC estimates that each year: 48 million Americans sick from foodborne illness 1 in 6 people 128,000 hospitalizations 3,000 deaths Source: A significant proportion of foodborne illnesses have been attributed to fresh produce 1

2 Produce Related Illnesses Americans buying more fresh produce Range of consumer health (immunocompromised) Better detection and reporting systems New microbes associated with produce (E. coli, Salmonella, Norovirus) Microbial Causes of Illness Three most common microbes Salmonella E. coli O157:H7 Listeria monocytogenes 24 Hours 1 Cell 17 Million Cells Under ideal growing conditions 2

3 On Farm Food Safety for Direct Market Garden Microbial Sources Soil People Water Manure Livestock Pets Wildlife Washing Safe E. coli on lettuce Salmonella on muskmelon Purdue University Cooperative Extension Service is an equal access/equal opportunity institution. Photo credits: E. Maynard, Peter Cooke, Stephen Ausmus, Scimat Science Photo Library, Institute of Food Technologists 3

4 Cooked vs. Raw Consumption Cooked?Both? Raw Microbial kill step Wash step Potatoes Spinach Lettuce Winter Squash Sweet Corn Cucumbers Zucchini Beets Radish Eggplant Kale Microgreens Tomatoes Apples Berries Garlic Herbs Onions Public vs. Private Use Producers who grow for personal consumption are not held to any particular standard. Producers who introduce (sell or donate) produce into the public food supply are expected to make a good-faith effort to manage risks. 4

5 Prevention or Risk Reduction Falls into Four Broad Categories Water Wildlife Waste Workers Water 5

6 Water is the Major Source of Contamination for Fresh Fruits and Vegetables Pathogens Found in Water Include: Escherichia coli Salmonella spp. Cryptosporidium parvum Cyclospora cayetanensis E. coli Salmonella Contamination Human or animal feces is the most common source of contamination in water Prevent contamination by proper Personal hygiene Livestock management Manure management 6

7 Protecting Wells Don t mix pesticides or other chemicals near the well Don t apply solid manure near well Use backflow prevention fittings when applying ag chemicals through irrigation system Photo: etm**fertigation_ppac02mvc-056s_trim.jpg Retire and properly cap abandoned or unused wells Keep livestock away from active recharge area Inspect wells annually Sealed Well Managing the Wellhead Protection Area r/wellhead/manage.htm Municipal Water Systems Least likely to be contaminated Legally must be potable Request copies of water quality tests at least annually 7

8 Irrigation Water contacting edible portion of crop near harvest poses the greatest risk Drip Irrigation Lower risk of contamination May not wet edible portion of crop Plastic mulch may reduce water or wet soil contact with crop Overhead Irrigation Higher risk of crop contamination Wets edible portion of crop All photos: Elizabeth T. Maynard Collecting Water Samples Sanitize spigot rim Run water Fill sample jar Close Timing of travel to lab? 8

9 Water may infiltrate into produce Water enters into tomatoes, apples, melons If water is colder than the product, it is sucked in Any pathogens enter with the water and spread through the product Most likely when product is submerged in water Photo: Wes Kline Sanitizers What they do Kill microbes in water Kill microbes on surfaces Role in fresh produce food safety Prevent contamination of produce From microbes in water From microbes on surfaces Reduce number of microbes on produce surface 9

10 Sanitizers What they don t do Make dirty water clean Kill all microbes equally effectively Penetrate films of dirt and slimes, biofilms (some do, some don t) Sterilize the product or surface Photo: W. Kline/National GAPs Program Waste 10

11 Unless noted, photos courtesy of USDA ARS Image Gallery What is the Risk? Pathogens may spread to plants from waste-amended soil 11

12 Is it Manure or Compost? Is it Manure or Compost? Unless compost made from manure has been produced under very strictly regulated (and documented) circumstances, it is still manure and should be treated as such. 12

13 Manure Recommendations Incorporate at least 90 days before harvest if does not contact edible parts. Incorporate at least 120 days before harvest of fresh produce in contact. Cornell GAPS Other Animal Byproducts Bloodmeal, bonemeal, feathermeal, fish emulsion, etc. are all waste animal byproducts Little information is available about these products Check the manufacturer s process for a chemical or thermal kill step Watch for contamination with manure Organic Materials Review Institute (OMRI) approved doesn t mean microbiologically safe 13

14 Wildlife and Other Animals Wildlife Wildlife may be defined as any animal (wild or domestic) that is in or near a production area and not under the direct control of the producer. Examples include: Family Pets Free range domestic animals and livestock Wild animals 14

15 What is the Risk? Animals can introduce pathogens and other materials into production areas. Ask yourself Do I really want to eat what the dog just rolled in??? Wildlife Management Monitor Populations Apply interventions when population introduces excessive risk Photo: E.T. Maynard Photo: Adele Hodde, Illinois Department of Natural Resources 15

16 Methods of Deterring Wildlife Fences Hunting/Depredation Permits Traps (rodents) Noise-makers Tube-men Farm configuration Use of trained animals (dogs, falconry) Photo: W. Kline Photo: S. Monroe Workers and Other People 16

17 Poor Hygiene Poor hygiene on the may include: Improper handwashing practices Dirty restrooms Best Practices for Hand Washing 17

18 Steps to Sanitizing and Cleaning Anything 1. Pre-rinse Remove field soil, plant material, debris Scrape, brush, hose down, etc. 2. Wash Clean with a detergent solution Soil becomes dispersed in solution through chemical action, rubbing, scrubbing, etc. 3. Rinse Rinse away detergent solution and soil 4. Sanitize Mix sanitizer according to label, test Apply sanitizer as directed on label Putting it Together WATER WASTE WILDLIFE WORKERS Purdue University is an Equal Opportunity/Equal Access Purdue University Institution Cooperative Extension Service is an equal access/equal opportunity institution. 18

19 Assessing Risk The best way to assess food safety risk is to walk through a typical production cycle Pre-plant considerations Site Selection How does that look??? Field Preparation Manure Use Transplant Production 19

20 Growing Considerations Personal Hygiene Wildlife/Pet Monitoring Water How does that look??? Harvest Considerations Proper Equipment Washing Proper Sanitizer Use (The label is the law) How does that look??? 20

21 Postharvest Considerations Receiving at Facility Product Flow Packinghouse Sanitation Transport to Market How does that look on my farm??? Your Turn! What are some easy and quick ways to decrease the risk of contamination by a foodborne pathogen? 21

22 Remember Produce food safety is all about identifying and dealing with risk. Thank you Questions??? 22