Fresh Produce Safet1hour2007

CIFT is affiliated with EISC, Inc.

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


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IntroductionIntroduction

• 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


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Where should you begin?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!


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Fruit and Vegetable Fruit and Vegetable ConsumptionConsumption

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 periodIn the same time period, , freshfresh fruit and vegetable fruit and vegetable

consumption increasedconsumption increased by by 37%37%242 lbs242 lbs toto 331 lbs331 lbs per year.per year.


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Consumers are Consumers are ConfusedConfused

Message # 1Message # 1 - - Eat more fruits and- - Eat more fruits and

vegetables - -vegetables - -

Message # 2Message # 2- - People die from fresh- - People die from fresh

produce - -produce - -


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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

Epidemiology of Escherichia coli Epidemiology of Escherichia coli O157:H7 outbreaks, United States, 1982–O157:H7 outbreaks, United States, 1982–

2002.2002.Emerging Infectious Diseases, April 2005.Emerging Infectious Diseases, April 2005.


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Proportion of Outbreaks Proportion of Outbreaks and Cases and Cases areare Rising Rising

Proportion of Produce-Related Outbreaks and Cases to all Foodborne Illnesses

0

2

4

6

8

10

12

14

1970's 93-'97 97 - '03

Years Analyzed

Per

cen

t (%

)

Outbreaks

Cases

As presented by Dr. Michael Lynch, CDC, Global GAPs Conference, 2005


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E. coli Outbreak Spurs Lawsuits E. coli Outbreak Spurs Lawsuits and FDA Letterand FDA Letter

Marler Clark files third E. coli lawsuit Marler Clark files third E. coli lawsuit against Doleagainst DoleNovember 1, 2005November 1, 2005Marler ClarkMarler ClarkMINNEAPOLIS, 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.


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CA Marketing CA Marketing AgreementAgreement

• 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


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How Big is the How Big is the Problem?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.


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Foodborne outbreaks traced Foodborne outbreaks traced to fresh produce, 1990-1996to fresh produce, 1990-1996

YearYear PathogenPathogen VehicleVehicle CasesCases StatesStates

19951995 S. StanleyS. Stanley Alfalfa sproutsAlfalfa sprouts 242242 1717

19951995 S. HartfordS. Hartford Orange juiceOrange juice 6363 2121

19951995 E. coli O157:H7E. coli O157:H7 Leaf lettuceLeaf lettuce 70 70 1 1

19961996 E. coli O157:H7E. coli O157:H7 Leaf lettuceLeaf lettuce 49 49 2 2

19961996 CyclosporaCyclospora RaspberriesRaspberries 978978 2020

19961996 E. coli O157:H7E. coli O157:H7 Apple juiceApple juice 71 71 3 3

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


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Recent Foodborne Recent Foodborne Outbreaks traced to Outbreaks traced to

Fresh ProduceFresh ProduceYearYear PathogenPathogen VehicleVehicle CasesCases StatesStates

20042004 CyclosporaCyclospora Basil/MesculinBasil/Mesculin 95 95 2 2

20042004 S. S. bbovismorbificans Alfalfa SproutsAlfalfa Sprouts 12 12 2 2

20042004 SalmonellaSalmonella Roma TomatoesRoma Tomatoes 289289 5 5

20052005 E. coli O157:H7E. coli O157:H7 Packaged lettucePackaged lettuce 11 11 1 1

20062006 E. coli O157:H7E. coli O157:H7 SpinachSpinach 199199 26 26

20062006 S. typhimuriumS. typhimurium TomatoesTomatoes 183183 21 21

20062006 E. coli O157:H7E. coli O157:H7 LettuceLettuce 71 71 5 5

S. Plimpton-2007


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US Produce Outbreaks: US Produce Outbreaks: 1990 - 19981990 - 1998

Source: CDC Foodborne outbreak surveillance system

Salad BarSalad Bar35.4%35.4%

FruitFruit20.8%20.8%

LettuceLettuce16.7%16.7%

Unknown/Other7.3%

Cabbage5.2%

Carrots3.1%

Tomatoes2.1%

SproutsSprouts9.4%9.4%


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Domestic75.3%

Imported7.5%Unknown

17.2%

Fruit and Vegetable Fruit and Vegetable Outbreaks by Origin of Outbreaks by Origin of Produce: 1990 - 1998Produce: 1990 - 1998

Source: CDC Foodborne outbreak surveillance system


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Why are Foodborne Why are Foodborne Illnesses Increasing?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


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A Little A Little MicrobiologyMicrobiology

• 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


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Enteric (Fecal) PathogensEnteric (Fecal) Pathogens

Pathogen Multiply in Foods?

Enteric Source

Infectious Dose

Sequelae

Salmonella spp. YES

human animals

10 -

100,000

Reactive arthritis

E. coli O157:H7 YES

human animals

10 - 1,000 HUS

Cryptosporidium NO

human animals

<20 Severe diarrhea

Hepatitis A NO

human 10 - 100 Jaundice

BacteriaBacteria

ProtozoaProtozoa

BacteriaBacteria

VirusVirus


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Washing Produce Does Not Washing Produce Does Not Eliminate PathogensEliminate Pathogens

Therefore !!!Therefore !!!At every step in the food chainAt every step in the food chain

• PreventionPrevention• ReductionReduction• EducationEducation


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Limits of pH for Growth of Key Limits of pH for Growth of Key BacteriaBacteria

MicrobeMicrobe pH range pH range

Candida spp.Candida spp. 2.3-8.82.3-8.8Clostridium botulinumClostridium botulinum 4.7-8.54.7-8.5Escherichia coliEscherichia coli 4.4-9.04.4-9.0Escherichia coliEscherichia coli O157:H7 O157:H7 4.2-9.04.2-9.0Erwinia carotovoraErwinia carotovora 5.6-9.35.6-9.3Lactobacillus spp.Lactobacillus spp. 3.8-7.23.8-7.2Pseudomonas marginalisPseudomonas marginalis 6.0-8.56.0-8.5Salmonella spp.Salmonella spp. 4.8-8.04.8-8.0Salmonella DT104Salmonella DT104 4.2-8.04.2-8.0


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How E. coli adheres to and How E. coli adheres to and penetrates Apple Tissuespenetrates 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 B - Cells clustered in Intact Cuticle


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Taking Aim at Microbial Safety for Taking Aim at Microbial Safety for Fresh Fruits and Vegetables:Fresh Fruits and Vegetables:

Where do we shoot the silver bullet?Where do we shoot the silver bullet?


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Where Microbial Pathogens LiveWhere Microbial Pathogens Live

Common in soils…Common in soils…–Listeria Listeria monocytogenesmonocytogenes

–Bacillus cereusBacillus cereus–Clostridium Clostridium botulinumbotulinum

–Clostridium Clostridium perfringensperfringens

Residents of human and Residents of human and animal intestinal animal intestinal tracts…tracts…

– Salmonella Salmonella speciesspecies

– E. coli E. coli O157:H7O157:H7

– Shigella Shigella speciesspecies

– Campylobacter jejuniCampylobacter jejuni

– Viruses and Viruses and parasitesparasites


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Food Safety SystemsFood Safety Systems

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

– Good Agricultural Practices (GAPs)Good Agricultural Practices (GAPs)

– Good Handling Practices (GHPs)Good Handling Practices (GHPs)– Good Manufacturing Practices (GMPs)Good Manufacturing Practices (GMPs)– Hazard Analysis and Critical Control Hazard Analysis and Critical Control

Point (HACCP)Point (HACCP)


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What really matters ..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


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Implement a Food Implement a Food Safety .. What?Safety .. What?

• Map out your operation

• Identify potential sources of contamination in your unique operation

• Document procedures for reducing risk

• Establish Traceability


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Evaluate the Whole Evaluate the Whole OperationOperation

Evaluate the Evaluate the WholeWhole OperationOperation to include Key to include Key

GAPs/GHPsGAPs/GHPs• Field Sanitation Field Sanitation • WaterWater• Manure and Municipal BiosolidsManure and Municipal Biosolids• WorkerWorker Health and HygieneHealth and Hygiene• Sanitary FacilitiesSanitary Facilities• Packing Facility SanitationPacking Facility Sanitation• TransportationTransportation• Trace-back/Trace-forward/RecallTrace-back/Trace-forward/Recall• Consumer Education Consumer Education


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Physical HazardsPhysical Hazards

• Glass

• Staples

• Metal Shavings

• Wood Splinters

• Nuts/bolts/nails

• Plastic

• Twist Ties


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Chemical HazardsChemical Hazards

• Pesticides

• Fertilizers

• Paints/Thinners

• Non-food grade lubricants

• Chlorine

• Flaking Paint


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Land Use & HistoryLand Use & History


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Prior use:Prior use:• Current useCurrent use • SlopeSlope• PorosityPorosity• Source of aerosols Source of aerosols • Pests and vectorsPests and vectors• Seasonal water contaminationSeasonal water contamination

•Characterize:Characterize: Farm LayoutFarm Layout Adjacent LandAdjacent Land All Land-Use ActivitiesAll Land-Use Activities


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Water: The Critical Control Point?Water: The Critical Control Point?

Water ManagementWater 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.


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Ground Water Pumped to Ground Water Pumped to Impoundments Impoundments

are Exposed to Surface Effectsare Exposed to Surface Effects

Blending with delivered water Blending with tail water Animal influences Storm related effects Illicit discharge


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Are there Microbial StandardsAre there Microbial Standards for Irrigation Water ?for Irrigation Water ?

Adequate for intended purposeAdequate for intended purpose Cannot result in adulterated foodCannot result in adulterated food Potable standards are appliedPotable standards are applied Available science not supportiveAvailable science not supportive Standard methods not availableStandard methods not available


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To Test or Not to Test?To Test or Not to Test?


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Pre-irrigation May Impact Adjacent CropsPre-irrigation May Impact Adjacent Crops


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Spray Water QualitySpray 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.


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Manure and Soil Manure and Soil AmendmentsAmendments

Manure = Fecal Matter = Manure = Fecal Matter = MicrobesMicrobes

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

• Preventing contamination is THE goal.

ManureManure

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

• Time application properly.

• Know the source.


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Worker HygieneWorker Hygiene

Farm Worker HygieneFarm 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 Is worker training really a priority?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.


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What is Proper What is Proper Handwashing?Handwashing?


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11 22 33 44 55 66 77 88 99 1010 1111 1212 1313 1414 1515 1616 1717 1818 1919 2020

Proper HandwashingProper Handwashing Reduces infection 35 to 50%Reduces infection 35 to 50% Reduces GI-illness up to 80%Reduces GI-illness up to 80%


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UnwashedUnwashed Rinsed handRinsed hand

Washed 20 sec using Washed 20 sec using soap and watersoap and water

Washed 20 sec and Washed 20 sec and then sanitizedthen sanitized

From: University of Georgia


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Harvest ConsiderationsHarvest 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.


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Avoid Introducing Avoid Introducing Pathogens to your Pathogens to your

HarvestHarvest

• Do Not Harvest Dropped Fruit.

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

or processing.


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Movement of equipment and Movement of equipment and workersworkers

Traffic patterns for employees and equipment Traffic patterns for employees and equipment should be established to should be established to avoid cross avoid cross

contaminationcontamination between raw manure and compost between raw manure and compost or cropsor crops


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Field conditions may

increase risks


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Growers Are Innovating Growers Are Innovating Their Own On-Farm Their Own On-Farm Sanitation RoutinesSanitation Routines


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Promote Cleanliness at U Promote Cleanliness at U PickPick

• 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 QualityWash 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 Postharvest Water Disinfection Disinfection StrategiesStrategies• 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 Other Sanitation methodsmethods

• 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 DischargeWastewater Discharge

Organic compounds from processingsugars, complex exudates, insolubles

Chemical disinfectants

Disinfection –by-products

Measured as BOD (O2 consumption)

Develop your Food Develop your Food Safety ProgramSafety 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 How much do I really have to Document?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 What a Recall System includesincludes

• 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……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 SecurityFood Security

• Secure Your Perimeter

• Know who is on the premises and why.

• Keep Buildings Secure

• Keep Chemicals Secure.

• Keep Chemical Records up to Date.


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Further Indepth Further Indepth Presentation Presentation OpportunitiesOpportunities

• Reduce Risks of Microbial Contamination During Production

• Advanced GAPs:Water Sanitation and Third Party Certification

• Food Safety Session-Post Harvest


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WebsitesWebsites

• 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/

AcknowledgementAcknowledgement

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

• CIFT/EISC, Inc


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AcknowledgementsAcknowledgements

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.

AcknowledgementsAcknowledgements

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

Images provided by EISC, Inc., USDA (95cs6978, 95c7125), Trevor V. Suslow, Robert B. Gravani, Elizabeth A. Bihn, Anusuya Rangarajan, and Cornell IPM.

Engaging Fruit and Vegetable Growers in Engaging Fruit and Vegetable Growers in Enhanced Food Safety PracticesEnhanced Food Safety Practices

• Team members:• Doug Doohan• Jeff LeJeune• Eric Barrett• Mike Gastier• Andy Kleinschmidt• Terry Kline• Hal Kneen

Fresh Produce Safet1hour2007

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