Food Safety Update: Risk and Consequences. Dr. Angela Shaw

Transcription

1 Food Safety Update: Risk and Consequences Dr. Angela Shaw

2 Outline Newest Produce Research Strawberry research Food Regulations Brief Overview Program Offerings Upcoming Events

3 Latest Research Buffer Zone (Graze to Produce) Irrigation Water Soil Survivability Emerging Concerns

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5 STRAWBERRY RESEARCH

6 Cross contamination of E.coli O157:H7 from handler s hands to strawberries during collection and survivability during growth Objectives: 1. Identified the number of strawberries that can be cross contaminated by E. coli O157:H7 contaminated hands. 2. Identified the ability of E.coli O157:H7 to be transferred from a contaminated strawberry onto a vector associated with harvest. 3. Identified the survivability of E.coli during growing of strawberries.

7 Objective 1: Hand transfer

8 Objective 1: Hand transfer

9 Results Number of Handled Strawberries Sum of E.coli (CFU) on hands Sum of E.coli (CFU) on last handled strawberry Percent of E.coli O157:H7 transferred from hands to strawberry (CFU/ ± 0.50% ± 0.70% ± 0.65 % ± 0.28% ± 0.51% ± 0.74% ± 0.40%

10 Conclusion It was shown that as many as 100 strawberries can be cross contaminated with E.coli O157:H7 if handled with contaminated hands with a transfer rate of between 45-72% If E.coli O157:H7 is on hands the population does not reduce significantly when objects are handled, thus the contaminated hands can cross- contaminate anything that they touch or handle

11 OBJECTIVE 2: NEW SANITIZER Workers were told they were using a New Sanitizer NO ONE KNEW THIS WAS AN EXPERIMENT Everything glowing is contamination from workers hands

12 Harvesting Strawberries after Glo Germ is Applied 12 student workers harvesting

13 After Caught Eating Wiping Face/Hair

14 Wiping/Scratching Neck Rubbing/Scratching ear

15 Wiping/Rubbing Face What about those Caps

16 Wiping on Shirt

17 Wiping hands on pants

18 Hands still contaminated after 4 hours 4 different people, everyone was still contaminated

19 What about the strawberries? Glowing indicates contamination

20 OBJECTIVE 2: IN FIELD Everything glowing has been contaminated by the workers hands

21 Holistic View

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26 Zoom In

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28 Results Worker Number Distance from Edge of Field 1 45 Feet 2 51 Feet 3 53 Feet 4 52 Feet 5 42 Feet 6 46 Feet 7 57 Feet 8 56 Feet Average Feet

29 Conclusion Through this visualization experiment, it was shown that contaminated hands with bacteria can transfer to all parts of the harvesters clothing and shoes transferred onto the strawberry plants

30 Objective 3: Survival on Plant

31 Strawberries contaminated during growing

32 Soil contaminated during growing

33 Strawberry leaves contaminated during growing

34 Conclusion E. coli survivability was highest in soil that was inoculated at implant The organism survived best at later inoculation times for the leaves and strawberries. Cross contamination most likely occurred from leaves to the strawberries at the implant and at first pinch times since no strawberries

35 Overall Conclusions Importance of good agricultural best practices including soil testing, use of potable water, and good personal hygiene prior to harvest of strawberries

36 Research Evaluation of sanitizers to determine most effective broad spectrum recommendation Behavioral assessment studies Survivability of pathogens on common fruits and vegetables Work with Ajay Nair for in-field pathogen survivability studies

37 FDA: FSMA PRODUCE SAFETY REGULATIONS

38 FDA Position 131 outbreaks associated with contaminated produce between 1996 and 2010 Causing more than 14,000 illnesses and 34 deaths Biological hazards Salmonella, E. coli O157:H7, Shigella, Hepatitis A, Listeria monocytogenes and Cyclospora

39 FSMA Requirements Food sales less than $500,000 per year Sales to qualified end-users (consumers or restaurants or retail food establishments) within 275 miles Only if FDA determines it is necessary to product consumers health by regulations

40 Won t be final for at least 4 months FDA proposes rule on January 4, 2013 and requests comments Public has until May 2013 (120 days) to comment and FDA holds three public meetings FDA considers comments received and considers revising the proposed rule FDA issues final rule, setting dates for companies to comply, with additional time for small and very small businesses.

41 How many are impacted? Impacted: 40,496 domestic farms and 14,927 foreign farms An estimated 75,716 domestic farms that engage in direct farm marketing to qualified end-users will only have label regulations Additional 34,433 farms that gross $25,000 or less will not be covered by this proposed rule

42 Key Areas of Focus Agricultural Water Biological Soil Health and Hygiene Domestic and Wild Animals Equipment, tools, and buildings Sprouts Training

43 Agricultural Water Requirements for inspection, maintenance and follow up Treatment of water Water testing (safe and sanitary quality) Generic E.coli: 235 CFU per 100 ml is limit Records of inspection Alternative method for direct water if proven by scientific data

44 Biological Soil from Animal Origin Treatment of animal origin soil amendments Prohibits use of human waste Scientific validation of control of microbial and chemical hazards Record keeping from time of application to harvest dates, periodic testing Compost using FDA approved temperature/ time combinations

45 Soil: Microbial Standards Scientific validation Bacteria Listeria monocytogenes Salmonella spp. E.coli O157:H7 Fecal Coliforms Acceptable Levels Not detected using a method that can detect one CFU per 5 gram Less than 3 MPN per 4 gram of total solids Less than 0.3 MPN per gram of analytical portion Less than 1,000 MPN fecal coliforms per gram of total solids

46 New time recommendations Condition of Soil Amendment Untreated soil amendment Treated and scientifically proven methods Treated by composting and meet microbial requirements and contact covered produce Treated by composting and meet microbial requirements and do not contact covered produce Time before Harvest 9 months 0 days 45 days 0 days

47 Training and Health and Hygiene Qualification and training requirements Documentation of required training Established hygienic practices (include visitors) and policies for employees Supervision for cleanliness standards of employees

48 Domestic and Wild Animals Monitoring of animal presence and segregate produce and equipment Adequate grazing time from harvest if animals are working the land If in contact must use to recommendations for soil amendments (9 months) Draft Horses: Use horse paths to segregate the produce

49 Equipment, Tools and Building Equipment and Tools Cleanable tools and equipment Inspection and storage for no post contamination Monitoring of control methods (temperature, ph, concentrations, etc.) Building Structure of building must be cleanable and in good condition Pest control and environmental control Plumbing system must be designed properly Accessible toilets, hand washing, and proper disposal

50 Sprouts Sprouting procedures Testing of each production batch for Listeria spp. and L. monocytogenes in irrigation water and E.coli O157:H7 and Salmonella in sprouts Documentation of treatment of seeds and beans, written environmental monitoring and sampling plan, test results

51 UPCOMING FOOD SAFETY SPECIAL EVENTS

52 Statewide On Farm Series Level 1 (KNOW): farmers who provide food direct to consumers through community-supported agriculture (CSA) or farmers markets or considering retail foodservice sales will be trained in good agriculture best practices and market considerations. Level 2 (SHOW): farmers who are considering sales to retail foodservices such as grocers, restaurants, hospitals, etc., and those interested in adding value to fresh produce and selling products in a convenience form. Level 3 (GO): trained farmers will be GAP-audit ready and fully equipped to service large scale food distribution. A mock on-farm GAPs audit will be conducted, and technical assistance related to market plans provided. For more information visit the On-Farm Food Safety blog at:

53 Produce Sanitizer Workshop January 31 st : 12:30-5pm (3 Locations) Ohio State University co-present workshop Time Topic 12:15-12:45pm Check-In 12:45-1:15pm Post-Harvest Handling and Microbial Concerns 1:15-1:45pm Gas vs. Liquid: Pro s and Con s 1:45-2:45pm Use of Liquid Sanitizers 2:45-3:00pm Break 3:00-3:45pm Use of Chlorine Dioxide 3:45-4:30pm Use of Ozone 4:30-5:00pm Questions and Wrap Up

54 Wholesale for Success March 8 th : 8:30-12:30pm 13 Locations throughout Iowa Hosting Come learn the tools, techniques, and philosophies for proper handling at each step of the Cold Chain: harvest, cooling, cleaning, drying, storing, and transporting Sorting and packing, taking a look at quality and grades for different markets, and packing shed design with a photo/video tour of small and midsized packing operations. Wholesale Success Manual, a 312 page manual

55 Additional Questions Dr. Angela Shaw Iowa State University Assistant Professor/ Extension and Outreach 2577 Food Science Building, Ames, IA Phone: