Food Safety on the Small Farm: from Field to Market

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.

Produce Related Foodborne Illness is Increasing. Why?

Americans eat more fruits and vegetables than ever before

2x more than 50 years agoProduce is often eaten raw -- no kill stepWashing cannot remove all pathogens

water cannot remove all pathogensNature of fruit and vegetable production

close to the groundusually handled by several people from production through packagingwater required through production - packaging

Important Recent Cases2006 - E. coli on spinach 2006 - E. coli on leafy greens2008 - Salmonella on tomatoes, peppers

Led to increased focus on PREVENTION by large scale producers, packers and processorsAuditing programs, such as Good Ag Practices (GAPs), are being adopted to reduce the potential for contaminationNot mandatory, (at this time)

New food safety bills may impact small farmsH.R. 2749 Food safety enhancement act, passed 2009S. 510 Food safety modernization act, waiting

Food Safety on the Farm

Not all microorganisms are pathogenic, most are benignGoal is not a ‘sterile’ environmentContamination can occur throughout production, harvest, post-harvest, transportation, and marketplaceGoal is to reduce the risk of contaminating produce with good production and handling practicesFocus on areas in which you are in control to reduce risk on your farm

Potential Sources of In-Field Contamination

Greatest areas of concern:Fertilizer: manure, compost & biosolids (not allowed in organic)Irrigation waterEmployees (including self) - hygiene & health

But also:Animals/wildlife in fieldChemicals & pesticides Raw sewage contaminationLand/soil - flood zones are a greater microbialHarvesting bins and equipment

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!

Reducing Risk, Manure

Incorporate manure into soilDo not store manure/compost near production or post harvest areas, where it can wash onto fields or be walked throughCrop 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

Reducing Risk, in-Field

Compost must be properly composted based on NOP regulations:

C:N ratio of 15:1 to 60:1Minimum of 131F for minimum of 3 daysPile/windrow must be turned so that that all materials reach tempMust be cured or aged

Reducing Risk, in Field, cont.Irrigation water – what is your source?

Drip irrigation is bestreduces splashing of soil/microorganisms onto crop, decrease disease pressure for plants, less evaporation

For overhead irrigation, use potable waterIf 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

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

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

Potential Sources of Post-Harvest Contamination

Employee health and sanitationContaminated rinse waterImproperly working refrigeration unitAnimals/wildlife/pestsUnsanitary surfaces in contact with produce

Where do you put your clean produce?

Reducing Risk, Post-harvestHANDS!! - 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 neededProvide First-Aid station Do not allow sick persons to handle produce

Change responsibilities

Reducing Risk, Post-harvest, cont.

Clean & sanitize processing and packing area before and after use, such as counter top, harvest bins, etcPrevent any animals/pets/rodents/wildlife from entering packing areaMonitor rinse water, if rinsing - change when dirty, use approved sanitizers/disinfectants in produce wash water

Reducing Risk, Post-harvest, cont.

Quickly cool produce to minimize microbial growthMake 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

Reducing Risk, Post-harvest, cont.

Transport in clean truck/refrigerator truck/ carFor added traceability, use a traceback system where produce can be track back to the field and harvest date

NOP Approved Sanitizers & Disinfectants, Chlorine

Chlorine: approved as an algicide, disinfectant, & sanitizerMost effective at pH of 6.0-7.0Becomes “tied” up and ineffective with contact to soil and organic matter

use rinse steps firstResidual 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

NOP Approved Sanitizers & Disinfectants, Ozone & PPA

Ozonequick acting, effective as chlorineattacks viruses, bacterial cell walls and sporesfewer harmful by-products than chlorinemust have an ozone generating machine on hand, must replenish water often

Peracetic Acid (Peroxyacetic Acid), PPAeffective as chlorine and ozonecan be used up to 80 ppm in wash waterproduce must be rinsed afterwards

Others are allowed, check certifierethyl & isopropyl alcohol, ammonium sanitizers, detergents allowed with stipulations

Other ResourcesFood 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

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

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.pdfFood and Water Watch. The poisoned fruit of the American trade policy. 2008. www.foodandwaterwatch.org/food/imports/the-poisoned-fruit-of-american-trade-policyCenter for Science in the Public Interest, Outbreak Alert!, December 2008. cspinet.org/new/pdf/outbreak_alert_2008_report_final.pdfSilva, 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/18355Food 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

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 CESHeather Friedrich, University of ArkansasObadiah Njue, University of Arkansas at Pine BluffJeanine Davis, North Carolina State UniversityGeoff Zehnder, Clemson UniversityCharles Mitchell, Auburn UniversityRufina Ward, Alabama A&M UniversityKen Ward, Alabama A&M UniversityKaren Wynne, Alabama Sustainable Agriculture Network