Fresh Produce Safet1hour2007

As A Grower, How Can You Make Fruits and Vegetables Safer For Your Consumer

Introduction

OSU Food Safety Team created in 2007 to address rising food safety concerns in Ohio.

Grant received to educate fruit and vegetable growers in Ohio producing a commodity for sale to the public.

The objective of OSU Food Safety Team is combine critical food safety knowledge and real world tools into action on your farm to protect you and your customers.

In partnership with CIFT, Center for Innovative Food Technology

Where should you begin?

Become better educated concerning microbial food safety risks

Conduct a farm audit, or hire it done

Implement audit recommendations.

At least, start with a few changes.

Document, document, document!

Fruit and Vegetable Consumption

Between 1974 -2004, the U.S. per

capita consumption of fruits and

vegetables increased 20% !

578 lbs to 694 lbs per year.

In the same time period , fresh fruit and vegetable consumption increased by 37% 242 lbs to 331 lbs per year.

Consumers are Confused

Message # 1

- - Eat more fruits and

vegetables - -

Message # 2

- - People die from fresh

produce - -

Epidemiology of Escherichia coli O157:H7 outbreaks, United States, 1982–2002. Emerging Infectious Diseases, April 2005. Josefa M. Rangel,*†Comments Phyllis H. Sparling,‡ Collen Crowe,* Patricia M. Griffin,* and David L. Swerdlow*,*Centers for Disease Control and Prevention, Atlanta, Georgia, USA; †Cincinnati Children's Hospital Medical Center, Cincinnati, Ohio, USA; and ‡U.S. Department of Agriculture, Athens, Georgia, USA

Proportion of Outbreaks and Cases are Rising As presented by Dr. Michael Lynch, CDC, Global GAPs Conference, 2005

E. coli Outbreak Spurs Lawsuits and FDA Letter Marler Clark files third E. coli lawsuit against Dole November 1, 2005 Marler Clark MINNEAPOLIS, MN – Marler Clark filed a third E. coli lawsuit against Dole late Tuesday in United States District Court for the District of Minnesota. The lawsuit was filed on behalf of Lori Olson, a Minneapolis resident, and her two minor daughters.

CA Marketing Agreement

Leafy Greens

A Regulatory Mechanism for the State of CA based on CA State Demand.

A Marketing Seal.

Not required, but selling without the Seal is difficult.

Approved by the CA Dept Ag

How Big is the Problem?

Every year foodborne illnesses result in an estimated:

76 million cases of foodborne illness.

325,000 people hospitalized for foodborne illness.

5,200 needless deaths each year.

Economic losses between 10-83 billion dollars.

Foodborne outbreaks traced to fresh produce, 1990-1996

Year Pathogen Vehicle Cases States

1995 S. Stanley Alfalfa sprouts 242 17

1995 S. Hartford Orange juice 63 21

1995 E. coli O157:H7 Leaf lettuce 70 1

1996 E. coli O157:H7 Leaf lettuce 49 2

1996 Cyclospora Raspberries 978 20

1996 E. coli O157:H7 Apple juice 71 3

Tauxe. 1997. Emerging Infectious Diseases 3:425-434.

Recent Foodborne Outbreaks traced to Fresh Produce

Year Pathogen Vehicle Cases States

2004 Cyclospora Basil/Mesculin 95 2

2004 S. b ovismorbificans Alfalfa Sprouts 12 2

2004 Salmonella Roma Tomatoes 289 5

2005 E. coli O157:H7 Packaged lettuce 11 1

2006 E. coli O157:H7 Spinach 199 26

2006 S. typhimurium Tomatoes 183 21

2006 E. coli O157:H7 Lettuce 71 5

S. Plimpton-2007

US Produce Outbreaks: 1990 - 1998 Source: CDC Foodborne outbreak surveillance system Salad Bar Salad Bar 35.4% 35.4% Fruit Fruit 20.8% 20.8% Lettuce Lettuce 16.7% 16.7% Unknown/Other 7.3% Cabbage 5.2% Carrots 3.1% Tomatoes 2 .1% Sprouts Sprouts 9.4% 9.4%

Fruit and Vegetable Outbreaks by Origin of Produce: 1990 - 1998 Domestic 75.3% Imported 7.5% Unknown 17.2% Source: CDC Foodborne outbreak surveillance system

Why are Foodborne Illnesses Increasing?

Complexities of the Food System

Aging of the Population

Chronic Illnesses / Compromised Immunity

Awareness of Hygiene & Risks Changing

Changing Microorganisms:

More Virulent Strains

Adapting to Stresses

A Little Microbiology

In the right environment, bacteria replicate ~ every 20 minutes.

An head of lettuce has 1 bacteria on it.

How long will it take to multiply to 100 cells?

The Infective Dose of E.coli O157: H7 could be as few as 10 cells . 140 minutes or 2 hrs & 20 min

Enteric (Fecal) Pathogens Bacteria Protozoa Bacteria Virus

Washing Produce Does Not Eliminate Pathogens

Therefore !!!

At every step in the food chain

Prevention

Reduction

Education

Limits of pH for Growth of Key Bacteria Microbe pH range Candida spp. 2.3-8.8 Clostridium botulinum 4.7-8.5 Escherichia coli 4.4-9.0 Escherichia coli O157:H7 4.2-9.0 Erwinia carotovora 5.6-9.3 Lactobacillus spp. 3.8-7.2 Pseudomonas marginalis 6.0-8.5 Salmonella spp. 4.8-8.0 Salmonella DT104 4.2-8.0

How E. coli adheres to and penetrates Apple Tissues

Attachment of Escherichia coli O157:H7 to the Surfaces and Internal Structures of Apples as Detected by Confocal Scanning Laser Microscopy. Scott L. Burnett, Jinru Chen, and Larry R. Beuchat*

Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223-1797 ; AEM, August, 2000.

A - Cells adhering to cleft in waxy cuticle B - Cells clustered in Intact Cuticle

Taking Aim at Microbial Safety for Fresh Fruits and Vegetables: Where do we shoot the silver bullet?

Where Microbial Pathogens Live

Common in soils…

Listeria monocytogenes

Bacillus cereus

Clostridium botulinum

Clostridium perfringens

Residents of human and animal intestinal tracts…

Salmonella species

E. coli O157:H7

Shigella species

Campylobacter jejuni

Viruses and parasites

Food Safety Systems

Systems that assure the safety of fruits and vegetables during growing, harvesting, postharvest handling, fresh-cut processing, and distribution:

Good Agricultural Practices (GAPs)

Good Handling Practices (GHPs)

Good Manufacturing Practices (GMPs)

Hazard Analysis and Critical Control Point (HACCP)

What really matters ..

… . is protecting the consumer and your business.

Implement GAP/GHP

Tailor a Food Safety Program to your Unique Operation

Manage to Reduce Risk

Implement a Food Safety .. What?

Map out your operation

Identify potential sources of contamination in your unique operation

Document procedures for reducing risk

Establish Traceability

Evaluate the Whole Operation

Field Sanitation

Water

Manure and Municipal Biosolids

Worker Health and Hygiene

Sanitary Facilities

Packing Facility Sanitation

Transportation

Trace-back/Trace-forward/Recall

Consumer Education

Evaluate the Whole Operation to include Key GAPs/GHPs

Physical Hazards

Glass

Staples

Metal Shavings

Wood Splinters

Nuts/bolts/nails

Plastic

Twist Ties

Chemical Hazards

Pesticides

Fertilizers

Paints/Thinners

Non-food grade lubricants

Chlorine

Flaking Paint

Land Use & History

Prior use:

Current use

Slope

Porosity

Source of aerosols

Pests and vectors

Seasonal water contamination

Characterize:

Farm Layout

Adjacent Land

All Land-Use Activities

Water: The Critical Control Point?

Water Management

Know the source of the water and intended use.

Evaluate the irrigation method.

Test water quarterly for fecal coliforms and keep records of all water test results.

Be active in local watershed groups.

Ground Water Pumped to Impoundments are Exposed to Surface Effects

Blending with delivered water

Blending with tail water

Animal influences

Storm related effects

Illicit discharge

Are there Microbial Standards for Irrigation Water ?

Adequate for intended purpose

Cannot result in adulterated food

Potable standards are applied

Available science not supportive

Standard methods not available

To Test or Not to Test?

Pre-irrigation May Impact Adjacent Crops

Spray Water Quality

Use potable (drinking) water for sanitation sprays.

When potable water is not available, test water quality and keep records.

Low water volumes reduce risk.

Manure and Soil Amendments

Manure = Fecal Matter = Microbes

Human or animal: DO EVERYTHING you can to keep manure off produce.

Preventing contamination is THE goal.

Manure

Manage compost piles to achieve high temperatures to kill potential pathogens.

Time application properly .

Know the source.

Worker Hygiene

Farm Worker Hygiene

Provide clean restrooms with soap, water, and single-use towels.

Teach workers about food safety and their role in preventing microbial contamination of fresh fruits and vegetables.

Enforce proper use of facilities.

Is worker training really a priority?

Farm workers are sometimes the last/only people to handle the produce before the consumer.

Workers are capable of learning about food safety issues.

Effective training results in better employees and safer produce.

What is Proper Handwashing?

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20

Proper Handwashing

Reduces infection 35 to 50%

Reduces GI-illness up to 80%

Unwashed Rinsed hand Washed 20 sec using soap and water Washed 20 sec and then sanitized From: University of Georgia

Harvest Considerations

Ideally pick dry fruit or vegetable.

Leave fruit that has bird droppings on it.

Clean and sanitize totes daily.

Cool product quickly.

Teach workers about proper handwashing.

Avoid Introducing Pathogens to your Harvest

Do Not Harvest Dropped Fruit.

Heavily Bruised, Punctured or Decaying Fruit should not be used for fresh market

or processing.

Movement of equipment and workers Traffic patterns for employees and equipment should be established to avoid cross contamination between raw manure and compost or crops

Field conditions may increase risks

Growers Are Innovating Their Own On-Farm Sanitation Routines

Promote Cleanliness at U Pick

Invite customers to wash their hands prior to entering the fields.

Provide clean and convenient restrooms for customer use.

Supply soap, clean water, and single -use towels for hand washing.

Wash Water Quality

Use potable water for all produce washing, cooling, dipping, icing, and processing.

Use a sanitation method to reduce the risk of microbial contamination.

Postharvest Water Disinfection Strategies

Some Options:

Chlorine gas, Sodium hypochlorite, Calcium hypochlorite, Chlorine dioxide, Acidified sodium chlorite,

Surfactants,

Ozone,

Ionizing radicals,

Hydrogen peroxide,

Peroxyacetic acid,

Ultraviolet Illumination.

Monitoring effectiveness is paramount to success.

Other Sanitation methods

There are other water and surface disinfectants available.

If you choose a new product, make sure it is effective and be aware of how to properly handle, mix, and store the material.

Rely on the experts and monitor effectiveness.

Wastewater Discharge

Organic compounds from processing

sugars, complex exudates, insolubles

Chemical disinfectants

Disinfection –by-products

Measured as BOD (O 2 consumption)

Develop your Food Safety Program

Find Out What the Auditors Want

An Overview of Your Operation

Identify potential sources of Contamination

Document procedures for reducing risk

Establish Traceback/Recall Procedures

How much do I really have to Document?

Documents for Audits:

Worker Training

Water Quality and Treatment

Storage and Transportation Temperatures

Pest Control Program

Traceback/Recall Program

What a Recall System includes

Identifying your Food Safety Coordinator and Chain of Communication

Develop a Plan and Procedure to quickly locate and remove identified product

Immediately notify sites of hold giving the pertinent information

You Must……

Notify distributors, retailers and others immediately

Segregate affected lots

Identify location and quantify product

Report data to State/Local and Federal Agencies within 10 calendar days

Food Security

Secure Your Perimeter

Know who is on the premises and why.

Keep Buildings Secure

Keep Chemicals Secure.

Keep Chemical Records up to Date.

Further Indepth Presentation Opportunities

Reduce Risks of Microbial Contamination During Production

Advanced GAPs:Water Sanitation and Third Party Certification

Food Safety Session-Post Harvest

Websites

http://www.gaps.cornell.edu

http://postharvest.ucdavis.edu/

http://www.jifsan.umd.edu/gaps.html

http://www.nal.usda.gov

http://www.cfsan.fda.gov/~dms/prodguid.html

http://foodsafety.cas.psu.edu/

Acknowledgement

Re-adapted from presentations developed by Shari L. Plimpton, PhD

CIFT/EISC, Inc

Acknowledgements

Parts of this presentation were created by Elizabeth A. Bihn, Anusuya Rangarajan, Trevor V. Suslow, Robert B. Gravani, Marvin P. Pritts and Randy Worobo.

Images provided by USDA ( 94c3993, k8666, 96c0783, 92cs0587, 94cs3904, 94c3824, 94c3958, 95cs2808, 96cs1794, 85c0114, 95cs6978), Trevor V. Suslow,

Anusuya Rangarajan, Elizabeth A. Bihn,

Robert B. Gravani, Al B. Wagner, Barbara Bellows, Donna L. Scott and Ed McLaughlin.

Acknowledgements

Many slides included in this Presentation were created by Trevor V. Suslow , Elizabeth A.Bihn, Anusuya Rangarajan, Robert B. Gravani, and Randy Worobo.