1. Robert B. Gravani, Ph.D. Department of Food Science Cornell University

2. Special thanks to the NC Department of Agriculture

4. Food Safety Issues Biological Hazards Meat & Poultry Issues Produce outbreaks “Organism of the week” Record Number of recalls

5. Food Product Recalls Food Institute Report, 2009 +67%

7. Outbreaks associated with FDA/CFSAN-regulated foods: 1996-2010 B. Timbo, J. Brown, T. DuVernoy, E. Elliot, J. Guzewich, T. Hill, R. Kanwal, K. Klontz, P. LeBlanc, P. McCarthy, S. McGarry, M. Ross, D. Street, K. Vierk, B. Wolpert Center for Food Safety and Applied Nutrition, FDA College Park, MD

8. Caveats  The data only represent those outbreaks and illnesses associated with FDA-regulated foods.  The data do not contain information on outbreaks/illnesses where the point of contamination is retail food & institutional settings or homes.

9. Caveats  The data do not include illnesses transmitted from person-to-person.  Illness data represent only the number of illnesses reported to CDC, FDA, and state/local health departments in association with an outbreak.  The data do not include illnesses that may have occurred but were not reported.

10. Reported outbreaks and illnesses linked to FDA-regulated produce ± and sprouts, 1996- 2010 Produce: 97 outbreaks reported (17.3% of total) 11,909 illnesses* (35.9% of total) 33 deaths* Sprouts: 34 outbreaks reported (6.0% of total) 2,137 illnesses* (6.4% of total) 1 death ± Excludes sprout outbreaks and illnesses * Estimated; Data as of 5/25/2011 FDA, 2011

11. Produce outbreaks and illnesses: 1996-2010 FDA, 2011

12. Types of produce associated with outbreaks, 1996-2010 (N=97)

13. 1996-2010 Produce Outbreaks Commodity % produce outbreaks Lettuce/Leafy greens 30.9% Tomatoes 17.5% Melons 14.4% Berries 10.3% Herbs (basil, parsley) 6.2% _________________________________ 79.3% 5 Commodity groups make up > 75% of produce related outbreaks FDA, 2011

14. Agents associated with, 1996-2010 (N=97) Agents associated with produce outbreaks, 1996-2010 (N=97) Bacterial 75 (77.3%) Parasitic 18 (18.6%) Viral 3 (3.1%) E. Coli O157:H7 26 (34.7) Shigella 2 (2.7%) Salmonella 45 (60.0%) Leafy Greens - 25 Herbs - 1 Melons - 1 Herbs - 1 Tomatoes - 17 Melons - 13 Other Produce - 11 Berries - 2 Leafy Greens - 2 Cyclospora 18 (100%) Hepatitis A 3 (100%) Green Onions - 3 Berries - 8 Herbs - 4 Unknown- 1 Leafy Greens - 2 Other Produce - 3 Toxin 1 (1.0%) Cucurbitacin toxin 1 (100%) Squash - 1 Non-E. Coli O157:H7 1 (1.3%) L. Monocytogenes 1 (1.3%) Leafy Green - 1 Celery - 1 FDA, 2011

15. Produce Poses Special Challenges Grown in a non-sterile environment Multiple opportunities for contamination Often eaten raw: it’s a ready-to-eat food Presence of pathogens is NOT the natural state of fresh produce GAPs can minimize the risks

16. Produce Poses Special Challenges  Variety of fruits & vegetables grown  Varying production conditions Soil types Water sources Irrigation methods Feral animals Proximity to animal operations

17. Fresh Fruits and Vegetables Risk of pathogen contamination results from the interaction of several factors: Characteristics of the commodity Geographic area The production environment Specific agricultural practices

18. Produce Associated Outbreaks Affect Business Produce buyers & food retailers addressing the issue because of their customers Buyers are requiring third party inspections of farms that supply produce and certification of Good Agricultural Practices Growers implement GAPs to satisfy buyers & to maintain and increase their markets

19. PREVENTION is the Key to Reducing Microbial Contamination of Fresh Fruits and Vegetables

20. Good Agricultural Practices Water Manure & compost Worker health & hygiene Domestic & feral animals Field sanitation Packing house sanitation Include important areas such as:

21. Industry Initiatives Industry Initiatives CA & AZ Leafy Greens Marketing Agreements FL Legislated Mandatory tomato GAPs/BMPs Voluntary Programs

22. Commodity Specific Guidance GAPs Best Practices

23. Fresh Cut Fruits & Vegetables Lettuce & Leafy Greens Melons Fresh Tomatoes The FDA guidance documents can be accessed at: http://www.fda.gov FDA Guidance Documents

24. Not a regulation, yet – only a guideline GAPs have become the “standard” Buyers have become the enforcers Science is trying to catch up Good Agricultural Practices Focus on Prevention

25. Are Good Agricultural Practices Making a Difference? Foodborne illnesses have made farmers and growers aware of microbial hazards and risks Financial losses have also contributed to this awareness Growers now recognize the importance of GAPs and food safety to their businesses Must continue to stress the importance of GAPs in preventing foodborne illness and in maintaining the safety of fresh fruits & vegetables

26. www.gaps.cornell.edu

27. Cooperative Agreement between Cornell University, FDA, and USDA PSA established on October 1, 2010 Project length: 3 years

28. PSA Primary Goals Develop a standardized education and training program on Good Agricultural Practices (GAPs) and co-management strategies Create an information bank on produce safety, GAPs, co-management and FDA's produce safety regulation

29. PSA Guidance Executive Committee  Oversight to ensure cooperative agreement is properly executed in the allotted time Steering Committee  Diverse representation from produce industry  Leadership for the Working Committees  Guidance for curriculum development

30. PSA Guidance Working Committees Open participation from all sectors of produce industry Ensure all curriculum topic areas are reviewed Identify challenges to understanding & implementation Facilitate identification of educational materials that are effective and functional Ensure that the best science available is reviewed

31. Important Activities of the PSA Open participation to all interested in produce safety  Website  General Listserve  PSA Conference  Working Committees

32. Progress to Date Website is active: www.producesafetyalliance.cornell.edu Many signed up for the general list serve and Working Committees (WCs) –Farmers, Industry representatives, Academics and Government agency personnel WCs #1-10 are currently meeting

33. Thank you for your participation and attention !