Transcript Lorem Ipsum - University of Rhode Island

Garden to Table
Five Steps
to Food
Safe Fruit
and
Vegetable
Home
Gardening
Project Funded by CSREES/USDA. Project 2003-5111001713
Garden to Table Food Safety
 4-year, USDA funded project
 5 New England States:
Connecticut
Maine
New Hampshire
Rhode Island
Vermont
 Research and Education
 Master Gardeners Educators
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Objective of Program
Help gardeners apply “Good
Agricultural Practices” or
“GAP” to minimize microbial
food safety hazards of home
grown fruits and vegetables
from “Garden To Table”.
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How did we get here?
• Survey of home gardeners
across New England
• On-site, follow-up interviews
with home gardeners in New
England
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What did we find?
Gardeners need
more information to
minimize risk of
foodborne illness in
home grown fruits
and vegetables from
“Garden to Table”.
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Good Agricultural Practices (GAP):
Food Safety Program
• Original target: Commercial growers/harvesters
• Voluntary sanitation and food safety program for
home gardeners based on the Guide to Minimize
Microbial Food Safety Hazards for Fresh Fruits And
Vegetables produced by the FDA and USDA in 1998.
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Produce Safety Concerns:
Why now?
• Centers for Disease Control estimates,
1990’s, 12% foodborne outbreaks linked to
fresh produce. *
• What does this have to do with your home
garden?
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* FDA/CFSAN. 2004. Produce safety from production to consumption:2004 action plan to minimize foodborne illness
associated with fresh produce consumption. http://www,cfsan.fda.gov/~dms/prodpla2.html
Good Agricultural Practices and
the Home Gardener
• Home Gardens - many issues the same
 Water safety
 Domestic/Wild animals
 Use of compost
 Use of manure
 Personal hygiene/sanitation
 Post-harvest handling and temperature control
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Good Agricultural Practices (GAP)
• Goal: reduce microbial risks in home
grown fruits and vegetables to make
produce safer.
• Reduce risk of foodborne illness
• Integrate food safety into home
gardening practices
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Food Safety Review
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You won’t spot unsafe food by using
your senses
Sight
Smell
Taste
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From: http://lancaster.unl.edu/food/pizza.shtml
Foodborne Illness Symptoms
•
•
•
•
•
Nausea
Vomiting
Diarrhea
Headache
Fever
A “tiny taste” will not protect you …
… as few as 10-100 bacteria
could make you sick!
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Foodborne Illness:
People at Greatest Risk
Infants & Children
Pregnant women
Elderly
People with weakened
immune systems
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Foodborne Illness: Dangers
•
•
•
•
Cases:
Hospital:
Deaths:
Cost:
76 million per year
325,000 per year
5,000 per year
$10-83 billion per year*
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* FDA/CFSAN. 2004. Produce safety from production to consumption:2004 action plan to minimize foodborne illness
associated with fresh produce consumption. http://www,cfsan.fda.gov/~dms/prodpla2.html
Foodborne Illness:
Most likely sources
• Potentially Hazardous Foods
• Ready to Eat Foods
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Food Safety Hazards:
3 Types of Contamination
Physical
Plastic
Glass
Metal
Wood
Bandages
Jewelry and other
personal items
Chemical
Allergens
Pesticides
Sanitizers
Lubricants
Biological
Parasites
Viruses
Bacteria
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Chemical Food Safety Hazards
• Use pesticides according to
manufacturer’s directions
• Keep chemicals in original labeled
containers
• Check well water for chemical hazards
• Toxins from mold
- e.g. patulin in apples
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Biological Food Safety Hazards
What are the differences?
 Parasites
 Viruses
 Bacteria
Cryptosporidium parvum
Norwalk virus
Salmonella spp.
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Sources of Biological Contamination
 Animals (wild and domestic,
and manure)
 People
 Environment
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Source of harmful bacteria/viruses
in fruits/vegetables
Animal/human intestinal tract
• Salmonella
• E.coli O157:H7
Human
• Shigella
• Hepatitis A virus
• Norovirus
• Staphylococcus
Environment
• Listeria
• Clostridium
• E.coli O157:H7
Water
• Most of the above
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To Grow, Bacteria Need:
 Food source
 Moisture
 Low in acidity (high pH)
 Oxygen
 Correct temperature
 Time to grow
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To Grow, Bacteria Need:
The Right Temperature
140 º F
“Danger Zone”
40 ºF
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Potential Sources of Contamination
for Home-grown Produce
• Soil
• Water
• Manure/Compost
• Wild and Domestic Animals
• Personal Hygiene/Sanitation
• Containers
• Wash and Rinse Water/Inadequate drying
• Post-harvest handling and temperature
control
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Five Steps to Food Safe
Home Gardening
• Step 1 - Preparing the garden for planting
• Step 2 - Maintaining the garden
(planting/growing)
• Step 3 - Harvesting garden produce
• Step 4 - Storing garden produce
• Step 5 – Preparing and serving
garden produce
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Personal hygiene
Important at all steps
• Proper handwashing - after working in
the garden, using the bathroom, and
before preparing fruits and vegetables
• Be aware if illness symptoms. If ill,
especially diarrhea, have someone
else do the gardening.
• Cover open cuts and sores
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Preparing garden
for planting: Use of Manure
While animal manure can provide
nutrients, it can also be a source human
pathogens.
Fresh manure not recommended for use,
however……
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Preparing Garden
for Planting: Manure
If used, be aware:
• Best if manure thoroughly composted
• Apply fresh manure in the late fall, after harvest
• If using fresh manure just prior to growing season
Spread two weeks before planting
NO harvesting until 120 days after application
• Incorporate into soil – NO sidedressing
• Avoid root or leafy crops year of manure
application
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Preparing Garden
for Planting: Compost
Properly managed compost
can produce a safe
product
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Preparing Garden
for Planting: Compost
Pathogens can be present in compost
materials with more in animal waste and
meat/dairy scraps. What should you do?
• Animal waste or meat/dairy scraps should not be
used.
• Temperature: should be at least 130oF for 3 days to
destroy pathogens
• Size: at least 27 cubic feet - smaller needs
more attention to get heat.
• Turn: turn pile regularly to aerate
Maintaining the Garden:
Water Safety
• Water can be a source of a variety
of pathogens.
• Know the source of
water used for your
garden.
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Maintaining the Garden:
Water Safety
• Municipal or public water systems - best
source and lowest risk of water for any use.
• Surface water (lakes, ponds or streams) more
likely to have microbial contaminants
• Private wells from ground water - safe if tested
annually
• Use only clean, potable/drinkable water to
water or wash produce close to or at harvest and
during post-harvest handling.
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Maintaining the Garden:
Water Safety - Protecting well water
• Keep away from pollution sources
• Check well casing, cap, age, type,
depth
• Test 1-2 times/year
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Maintaining the Garden:
Water Safety - Protecting Water
Backflow – What is it?
Occurs when contaminated
water (non-potable) gets drawn
into or flows back into clean
water (potable) supply
Example: Back Siphoning
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Maintaining the Garden:
Water Safety - Protecting Water
Backflow Prevention:
• Disconnect sprayers or chemical containers
from a hose attached to an outside faucet after
use
• Purchase backflow prevention devices
• Hardware store, plumbing supply
• Hose bib for end of hose
• Consult plumber, check building codes.
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Examples of Hose Bibs
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Maintaining the Garden:
Wild and Domestic Animals
Animals are a source of pathogens
• Keep pets out of garden
• Deter wild animals
 Minimize vegetation around gardens
 Deterrents - fencing, noise
 New ideas – garden shops
 Call Cooperative Extension for help
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Maintaining the Garden:
Organic Gardening
• Microbial food safety issues are a problem
whether a gardener uses organic or
conventional gardening methods.
• Microorganisms are in the environment - air,
soil or water.
• Five Steps to a food safe home
garden must still be followed
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Harvesting Garden Produce
Humans are major source of
disease transmission in food.
• Personal hygiene – washing, covering
wounds
• Change, wash dirty clothes/shoes after
working in the garden
• Harvest using clean,
food-grade containers
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Harvesting Garden Produce
• Dispose of damaged fruit
• Don’t eat directly from the garden!
Properly wash all fruits and vegetables
prior to eating
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Post-harvest Handling:
Storage/Washing
Keys to storage and safety/quality:
• Ripen some produce before refrigeration e.g.
apples, tomatoes, melons.
• Store certain produce in cool, dry, well
ventilated, clean places e.g. onions, potatoes.
• Store produce above meat, poultry, fish - avoid
cross-contamination by separation.
• Look for signs of spoilage - throw out
• Refrigerate raw pre-cut or cooked produce in
covered containers
• See chart for different storage conditions
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Post-harvest Handling:
Storage/Washing
Should you wash produce
after harvest and
before storage ?
To Wash or Not to Wash :
That is the Question?
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Post-harvest Handling:
Storage/Washing
• Washing before storage requires thorough
drying to prevent spoilage and mold growth
• Not washing before storage - shake, rub,
brush dirt off. Refrigerate in clean, plastic
bags.
• Some produce should not be washed
before refrigerated storage (e.g. berries)
• See chart for recommendations
• Always wash just prior to eating
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Post-harvest Handling:
Washing
• Very cold water may cause pathogens to be
absorbed into the produce through stem or
blossom end
• Wash water should not be more then 10
degrees colder then the produce.
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Post-harvest Handling:
Preparing
• Practice good personal hygiene.
• Wash hands before preparation
• Wash produce in cool, clean running
water just before eating or preparing
to help remove
filth and bacteria
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Post-harvest Handling:
Preparing
• Do not use soap or detergent
• Bleach not recommended for home
use
• Wash/scrub the skin/rind with brush to
help minimize filth or bacteria transfer
to eatable portion
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Post-harvest Handling:
Preparing/Serving/Preserving
• Cut away bruised or damaged areas
• Avoid cross-contamination
• Keep work area and utensils clean.
• Refrigerate cooked
leftovers in covered
container
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USDA Endorsed Preservation
Resources
National Center for Home Preservation:
http://www.uga.edu/nchfp/index.html
Home Food Preservation:
Resources for Safe Food Preservation
http://foodsafety.cas.psu.edu/preserve.html
Home Canning.com (Ball/Kerr)
http://www.homecanning.com/usa/
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Key Food Safety Principles for
Home-grown Fruits and Vegetables
 Practice safe soil preparation prior to planting
 Practice safe garden maintenance during
planting and growing of fruits/vegetables
 Practice safe harvest and post-harvest
handling including:
Good personal hygiene
Time and temperature control
Cross-contamination prevention
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Questions ???
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