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Food safey on the organic farm
- 1. Food Safety on the Small Farm: from Field to Market
- 2. Foodborne Illness in the U.S. 76 million cases of foodborne illness per year in U.S. 13% of all foodborne illness is from fresh fruits and vegetables The number of people affected by a produce related outbreak is greater than the number affected by a poultry, beef, eggs, or seafood case.
- 3. Produce Related Foodborne Illness is Increasing. Why? Americans eat more fruits and vegetables than ever before 2x more than 50 years ago Produce is often eaten raw -- no kill step Washing cannot remove all pathogens water cannot remove all pathogens Nature of fruit and vegetable production close to the ground usually handled by several people from production through packaging water required through production - packaging
- 4. Important Recent Cases 2006 - E. coli on spinach 2006 - E. coli on leafy greens 2008 - Salmonella on tomatoes, peppers Led to increased focus on PREVENTION by large scale producers, packers and processors Auditing programs, such as Good Ag Practices (GAPs), are being adopted to reduce the potential for contamination Not mandatory, (at this time) New food safety bills may impact small farms H.R. 2749 Food safety enhancement act, passed 2009 S. 510 Food safety modernization act, waiting
- 5. Food Safety on the Farm Not all microorganisms are pathogenic, most are benign Goal is not a ‘sterile’ environment Contamination can occur throughout production, harvest, post-harvest, transportation, and marketplace Goal is to reduce the risk of contaminating produce with good production and handling practices Focus on areas in which you are in control to reduce risk on your farm
- 6. Potential Sources of In-Field Contamination Greatest areas of concern: Fertilizer: manure, compost & biosolids (not allowed in organic) Irrigation water Employees (including self) - hygiene & health But also: Animals/wildlife in field Chemicals & pesticides Raw sewage contamination Land/soil - flood zones are a greater microbial Harvesting bins and equipment
- 7. Reducing Risk, in-Field Raw manure 120 day window between application and harvest (required for NOP) for crops that come in direct contact with soil or 90 days for crops that do not come into contact with soil Keep records/documentation!
- 8. Reducing Risk, Manure Incorporate manure into soil Do not store manure/compost near production or post harvest areas, where it can wash onto fields or be walked through Crop specific: avoid applying to crops that can easily come in contact with soil (root crops or leafy greens) Apply to cover crop, incorporate cover crop for added fertility
- 9. Reducing Risk, in-Field Compost must be properly composted based on NOP regulations: C:N ratio of 15:1 to 60:1 Minimum of 131F for minimum of 3 days Pile/windrow must be turned so that that all materials reach temp Must be cured or aged
- 10. Reducing Risk, in Field, cont. Irrigation water – what is your source? Drip irrigation is best reduces splashing of soil/microorganisms onto crop, decrease disease pressure for plants, less evaporation For overhead irrigation, use potable water If water comes into contact with edible portion, you know it’s safe Test: bi-annually for well water and quarterly for surface water sources www.epa.gov/safewater/labs/index.htm keep records
- 11. Reducing Risk, in Field, cont. Know potential for animal confinement contamination (neighbors) Human hygiene & health accessible bathrooms - clean & sanitary, hand washing available - also important for U-Pick do not allow sick employees to handle produce – change responsibilities employee training, education – develop a handbook for reference
- 12. Reducing Risk, in Field, cont. Clean & sanitize harvest bins, tools, knives before & after use all sanitizing chemicals must be NOP approved if certified organic Exclude animals from production area
- 13. Potential Sources of Post- Harvest Contamination Employee health and sanitation Contaminated rinse water Improperly working refrigeration unit Animals/wildlife/pests Unsanitary surfaces in contact with produce Where do you put your clean produce?
- 14. Reducing Risk, Post-harvest HANDS!! - clean hands are very important when handling harvested produce accessible hand washing area w/ soap & single use towels Clean work clothes - aprons, (clean) gloves if needed Provide First-Aid station Do not allow sick persons to handle produce Change responsibilities
- 15. Reducing Risk, Post-harvest, cont. Clean & sanitize processing and packing area before and after use, such as counter top, harvest bins, etc Prevent any animals/pets/rodents/wildlife from entering packing area Monitor rinse water, if rinsing - change when dirty, use approved sanitizers/disinfectants in produce wash water
- 16. Reducing Risk, Post-harvest, cont. Quickly cool produce to minimize microbial growth Make sure cooler is clean, sanitized and working reliably Improperly working cooler provides environment for microbes (both pathogenic and spoilage) to multiply If using ice, ensure it is made from potable water
- 17. Reducing Risk, Post-harvest, cont. Transport in clean truck/refrigerator truck/ car For added traceability, use a traceback system where produce can be track back to the field and harvest date
- 18. NOP Approved Sanitizers & Disinfectants, Chlorine Chlorine: approved as an algicide, disinfectant, & sanitizer Most effective at pH of 6.0-7.0 Becomes “tied” up and ineffective with contact to soil and organic matter use rinse steps first Residual chlorine at discharge must be no greater than 4 ppm chlorine (EPA drinking water standard) can start at higher levels than 4ppm, but must end with ≤ 4ppm Inexpensive, but has potential harmful by-products including bromate, chlorite, etc
- 19. NOP Approved Sanitizers & Disinfectants, Ozone & PPA Ozone quick acting, effective as chlorine attacks viruses, bacterial cell walls and spores fewer harmful by-products than chlorine must have an ozone generating machine on hand, must replenish water often Peracetic Acid (Peroxyacetic Acid), PPA effective as chlorine and ozone can be used up to 80 ppm in wash water produce must be rinsed afterwards Others are allowed, check certifier ethyl & isopropyl alcohol, ammonium sanitizers, detergents allowed with stipulations
- 20. Other Resources Food Safety Begins on the Farm: A Growers Guide http://www.gaps.cornell.edu/FSBFEng.html www.sfc.ucdavis.edu/docs/foodsafety.html National GAP Program, Cornell, www.gaps.cornell.edu/ NC MarketReady, www.ncmarketready.org Good Agricultural Practices A Self-Audit for Growers and Handlers, http://ucce.ucdavis.edu/files/filelibrary/5453/4362.pdf
- 21. Other Resources http://www.FoodSafety.gov/ Web resources for small farm post harvest handling, www.cefs.ncsu.edu/resources/sfpostharvesthandling.pdf Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables, www.fda.gov/downloads/Food/.../UCM169112.pdf
- 22. References Pollack, S. 2001. Consumer Demand for Fruit and Vegetables: The U.S. Example. In Changing Structure of Global Food Consumption and Trade, May 2001. www.ers.usda.gov/publications/wrs011/wrs011h.pdf Food and Water Watch. The poisoned fruit of the American trade policy. 2008. www.foodandwaterwatch.org/food/imports/the-poisoned-fruit-of-american-trade-po Center for Science in the Public Interest, Outbreak Alert!, December 2008. cspinet.org/new/pdf/outbreak_alert_2008_report_final.pdf Silva, E. 2008. Approved chemicals for use in organic postharvest systems In Wholesale success: a farmer's guide to selling, postharvest handling, and packing produce (Midwest edition). http://www.familyfarmed.org/retail.html http://www.extension.org/article/18355 Food Safety Begins On-the-Farm Brochure, http://www.gaps.cornell.edu Production and Postharvest On-Farm Food Safety Self Audit and Resource CD-ROM http://vric.ucdavis.edu
- 23. Acknowledgements This presentation address general organic production practices. It is to be to use in planning and conducting organic horticulture trainings. The presentation is part of project funded by a Southern SARE PDP titled “Building Organic Agriculture Extension Training Capacity in the Southeast” Project Collaborators •Elena Garcia, University of Arkansas CES Heather Friedrich, University of Arkansas Obadiah Njue, University of Arkansas at Pine Bluff Jeanine Davis, North Carolina State University Geoff Zehnder, Clemson University Charles Mitchell, Auburn University Rufina Ward, Alabama A&M University Ken Ward, Alabama A&M University Karen Wynne, Alabama Sustainable Agriculture Network
Editor's Notes
- Food safety reform is needed but new legislation may have consequences for small farmers including increased regulation.
- Prevention is favored over remediation Focus on practical solutions to reduce risk in areas which you have control
- 3 “W”s – water, waste, workers
- Rely on practical measures to reduce risk! Raw manure requirement for organic certification (NOP, National Organic Program) are also good rules to reduce risk of contamination. One option, apply the manure to a field where you will be seeding a cover crop; incorporate the cover crop at the desired growth prior to planting cash crop . Nutrients will be available to the cash crop over time. Risk of contamination, as well as nutrient leaching is greatly reduced. Incorporate manure into soil to disperse nutrients and microorganisms. Manure contributes to microbial diversity in the soil and enhances competition among microorganisms. Beneficial organisms will out-compete harmful ones.
- One option, apply the manure to a field where you will be seeding a cover crop; incorporate the cover crop at the desired growth prior to planting cash crop . Nutrients will be available to the cash crop over time. Risk of contamination, as well as nutrient leaching is greatly reduced. Incorporate manure into soil to disperse nutrients and microorganisms. Manure contributes to microbial diversity in the soil and enhances competition among microorganisms. Beneficial organisms will out-compete harmful ones.
- Most harmful microorganisms are not tolerant to high temperatures reached with optimal composting. That’s why it’s important that all parts of the compost pile reach at least 131F for 3 days.
- Surface water, well water, city water? With city water, risk is least. However, even if you’re using city water and are using overhead irrigation, may want to test water coming from the on-farm source/pivot – can harbor microorganisms in there. Test water for fecal coliform or generic E. coli – more sensitive than total coliform.
- Do you live near a animal confinement operation? Are they upstream from you? Are there wild animals that run between your farms? Develop a food safety plan and make it available for any workers or volunteers to refer to.
- It’s important that anyone who works or volunteers on the farm, whether it’s family, friends, paid employees, has good hygiene practices and has accessibility to washing their hands. Excluding animals from the production area is not always a practical thing to do. Dogs and cats can be important members of the family but realize they increase the risk of contamination to produce. For integrated systems where crops follow animal grazing, follow the same rules for raw manure applications. Its also a good practice to use cover crops to prevent nutrient leaching, make the nutrients available longer throughout the season and to put more days in between when the animals are rotated out and the cash crop is harvested.
- Also includes volunteers, public (u-pick operations), and anyone else who handles produce
- Rely on practical measures to reduce risk! Areas in which you have control. Each of these factors involves people who come on your farm to work, whether volunteers, relatives or paid workers. Develop a Food Safety Handbook or Food Safety Plan for employees and keep it visible so they can have access to it.
- Where do you put your cleaned produce? Next to dirty produce? In a dirty harvest bin?
- Quickly cooling the produce (hydro cooling, cooler, etc) will reduce all microbial growth, reduce evapotranspiration and extend the shelf life, overall.
- Traceback systems come in many forms and complexities. If you keep any farm records at all, are selling produce, measuring yield and keeping documentation you may have already have the elements for a simple traceback system.