food safey on the organic farm
TRANSCRIPT
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