Outbreaks
of foodborne illness make news headlines on a regular basis. In the
U.S., it is estimated that as many as 76 million people contract some
type of foodborne illness each year. As a result, over 325,000 are hospitalized
and about 5,000 deaths occur. Salmonella on tomatoes and cantaloupes,
E. coli 0157:H7 on lettuce and in apple juice, hepatitis A on strawberries,
and Cyclospora on raspberries have shaken consumer confidence in the
safety of fruits and vegetables. Since 1987, the number of produce-associated
outbreaks has doubled, raising concern among the produce industry, government
agencies, and consumers.
From planting to consumption, there are many opportunities for bacteria,
viruses, and parasites to contaminate produce. On the farm, soil, manure,
water, animals, equipment, and workers may spread harmful organisms.
Produce may be harvested on a farm, processed in one plant, repackaged
in another, then stored, displayed, or served by an institution or in
the home. Each of these steps is an opportunity for harmful microorganisms
to enter the food supply.
How much foodborne illness originates on the farm? No one knows. Are
there reasonable steps that a grower can take to reduce the risk that
pathogens will contaminate the food produced on the farm? Absolutely.
Clean Soil
The improper use of manure can be a risk factor contributing to foodborne
illness. Pathogens such as E. coli 0157:H7, Salmonella, and Campylobacter
can be present in manure slurry and soil for up to 3 months or more,
depending on temperature and soil conditions. Listeria can survive
on vegetables growing in the soil itself. Yersinia can survive in soil
for up to 330 days. Composting manure, incorporating it prior to planting,
and avoiding top-dressing with fresh manure are important steps that
can reduce the risk of contamination while making use of this important
source of nutrients. Excluding domestic and wild animals as much as
possible from production fields will help reduce the risk of manure
(fecal) contamination.
Clean Water
When using surface water for irrigation, test quarterly for fecal coliforms,
especially if water passes close to sewage treatment or livestock areas.
Make sure that water used for produce cooling, washing, dripping and
processing operations is drinkable (potable). Whenever possible, use
chlorinated water. Always make ice with potable water.
Clean Hands
Attention should be paid to worker hygiene in the field and the packing
house. Workers who pick, sort, or pack produce must wash their hands
after using the restroom. Hepatitis A outbreaks have been linked to
infected workers. Teach workers about microbial risks. Provide soap,
clean water, and single-use towels in the field and insist that all
workers wash hands before handling fruits and vegetables.
Clean Surfaces
Before harvesting or packing and at the end of each day, clean all bins
and work surfaces. Sanitize surfaces using recommended chemicals and
procedures (consult local extension service for specific recommendations).
There is no way to guarantee that everything we grow and consume is
free of harmful microbial contamination. The risk can be reduced if
preventative steps are taken before produce leaves the farm. This brochure
contains detailed suggestions on how you can reduce risks of microbiological
contamination on the farm.
reduce the risk of contamination while making use of this important
source of nutrients. Excluding domestic and wild animals as much as
possible from production fields will help reduce the risk of manure
(fecal) contamination.
There is no way to guarantee
that everything we grow and consume is free of harmful microbial contamination.
The risk can be reduced if preventative steps are taken before produce
leaves the farm. This brochure contains detailed suggestions on how
you can reduce risks of microbiological contamination on the farm.
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