Business of Farming Conference 2013: N.C. Fresh Produce Safety-Field to Family

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Fresh Produce Safety Introduction

Presented by:Jeremy DeLisleArea Ag Agent

Mitchell/Yancey Counties, NChttp://ncfreshproducesafety.ncsu.edu

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N.C. Fresh Produce Safety-Field to Family A program of NC Cooperative Extension

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Topics

• Why does it matter?• What are the pathogens

of concern?• How does contamination happen?• What can we do to reduce contamination?• GAPs/GHPs/GMPs/HACCP

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Why Is Produce Becoming a Risky Food?• Each person consumes about 20 pounds more fresh

produce today compared to two decades ago. • Fresh produce is increasingly imported.• Pathogens not previously associated with fresh produce

(e.g., Escherichia coli O157:H7, Salmonella, Norovirus) have emerged.

• The distribution chain of produce is much different than 25 years ago:– Produce now comes from all over the world – it’s not

limited by seasonality.

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Why Should We Care? Every year, about 76 million cases of food-borne illnesses result in an estimated:• 325,000 hospitalizations• 5,200 needless deaths• Economic losses between $10-83 billion

A recent study suggested that produce-related illnesses accounted for the largest number of cases -- 29 percent.

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Large Chain Grocers’ Response

• Our first priority is to make sure that the fruits and vegetables we sell are safe and wholesome.

• Our suppliers must implement GAPs.• Food suppliers will need to provide a copy

of their third-party food safety audit.

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Pathogens of Concern• Bacteria – Single-celled

organisms that live independently

• Viruses – Small particles that live and replicate in a host

• Parasites – Intestinal worms or protozoa that live in a host animal or human Parasites

Viruses

Bacteria

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Bacterial Reproduction

Time (hr) # of Bacteria 0 1 1 8 2 32 4 2,048 6 131,072 8 16,777,216

10 1,073,741,824

Adapted from www.fda.gov

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Where Do These Microbial Pathogens Normally Live?

Residents of human and animal intestinal tracts• Salmonella• E. coli O157:H7• Shigella• Campylobacter• Viruses Courtesy of Cornell University

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Pathogen Management Throughout the Fresh Produce

Chain • Pre-plant• Production• Harvest• Postharvest handling• Transportation

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Eight Principles of Good Agricultural Practices

1. Prevent microbial contamination2. Start program of GAPs3. Human/animal feces4. Water5. Animal manure6. Worker hygiene/sanitation7. Follow all applicable laws8. Traceback/recordkeeping/documentation

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GAPs Third-Party Audits• Program initiated by retailers asking for

demonstration of adherence to food safety practices

• Many different auditors• NCDA information:

– Website for NCDA 3rd Party Audit:http://www.ncagr.gov/markets/gradnreg/foodsafety/index.htm– Phone: 252-792-1672

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Topics• Water Use• Fertilization• Animal Hazards• Worker Hygiene• Harvest Operations

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Sources of Contamination

#1 Source = Water

Anytime water comes in contact with fresh produce, its quality determines the potential for pathogen contamination since water may carry different types of microorganisms.

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Water Source Will Determine the Possible Frequency of Testing

Source Possible Water Testing Frequency

Municipal/District water system

Test annually and keep records from the municipality/district water system (monthly, quarterly or annual report).

Closed system, under the ground or covered tank

One annual test at the beginning of season.

Uncovered well, open canal, water reservoir, collection pond

Every month during the production season.

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Fertilization Practices

• Inorganic fertilizers originate from synthetic chemicals, so pathogenic bacteria are not likely to be present.

• Incompletely composted manure may contain pathogenic bacteria.– Use only well-composted manure.

• Maintain records of safe fertilization practices.

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Survival of Human Pathogens in Raw Manure

• Pathogens have been reported to survive in raw manure for one year or longer.

• No one knows precisely how long manure-borne pathogens survive after application to fields.

• Where it is not possible to maximize the time between application and harvest, raw manure should not be used.

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Animal Hazards• Animal feces are a main source for pathogenic

organisms.• Since animals are in contact with soil, manure

and water, they can easily pick up contaminants from these sources.

• Some pathogenic bacteria commonly found on animals include Salmonella, Staphylococcus and Streptococcus.

• Maintain records of pest control program.

Courtesy of FDA

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Proximity of Animals

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Control Sources of Rodent and Bird Contamination

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Worker Hygiene

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Personal Health and Hygiene

• The major source of human pathogens are worker’s hands, so the single most effective public health measure to prevent disease is proper hand washing.

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What’s Wrong?

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Good Example

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Mmmm – Tastes Good!

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Good Intentions

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Learner Goal Recognize potential sources of contamination during the harvest

operation.

Topics to Be Covered• Soil contact with produce, totes, bins, boxes, workers’ hands,

harvesters• Mechanical injury/damage by workers, equipment• Do not field wash produce; do not pre-cool using nonpotable water• Avoid animal contamination following harvest• Sanitizing totes, harvest equipment, etc.• Packing container storage: clean, dry place - not in fields• Field identification system for produce containers (traceback)

Harvest Operations

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Recognize and Eliminate Sources of Contamination

• In the field

• At harvest

• In the packinghouse

• In refrigerated storage rooms

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Field Hazards • Field Hazards include

contact with:– Soil– Fertilizers– Water– Workers– Harvesting equipment– Animals, birds and

insects

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Packinghouse Facility Santation

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Learners’ Objectives

• Recognize potential sources of contamination during the grading, packing and storing of fresh produce.

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Topics

• Packing House Water• Pest Management• Sanitation

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Pest Management

• Pest control traps and bait stations should be stationed inside and outside the facility at key locations.

• Measures are taken to exclude animals/pests from facilities.

• Established pest-control program with service reports will be maintained.

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Packing Line

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Pest Control Trap Placement

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Accountability—someone in charge at all levels (field, packing facility, distribution center, transport operation)—is essential for a successful food safety program.

Good Agricultural Practice (GAPs)# 8: Manage

Employee Health & Hygiene

Topics• Importance of hygiene• Pathogens and illness • Health policies/injuries• Restrooms• Hand washing• What can I do?

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How Do Poor Health and Hygiene Impact the Farm?

• Diseases and pathogens• Outbreaks of food-borne illnesses• Accidents• Restroom practices and policies• Proper hand-washing practices and policies• Practices and policies of proper glove use

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Hand-Washing Facilities

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What Growers Can Do?

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• Create policies an procedure

• Educate employees• Enforcement• Document

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Eight Principles of Good Agricultural Practices

1. Prevent microbial contamination2. Start program of GAPs3. Human/animal feces4. Water5. Animal manure6. Worker hygiene/sanitation7. Follow all applicable laws8. Traceback/recordkeeping/documentation

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