1. Lynn G. Turner, Ph.D. Department of Food Science
Minimizing Microbial Food Safety Hazards for Fresh Fruits and Vegetables
Lynn G. Turner, Ph.D.
Department of Food Science

2. 8 Basic Principles
Principles of microbial food safety within the realm of growing, harvesting, packing, and transporting
Be better prepared to recognize and address the principal elements known to give rise to microbial food safety concerns
Assist in developing the most appropriate good agricultural & management practices for your facility.

3. Principle 1.
Prevention of microbial contamination is strongly favored over reliance on corrective actions once contamination has occurred.

4. Principle 2.
To minimize microbial food safety hazards in fresh produce, growers, packers, or shippers should use good agricultural & management practices in those areas over which they have control.

5. Principle 3.
Fresh produce can become contaminated at any point along the farm-to-table food chain. The major source of microbial contamination with fresh produce is associated with human or animal feces.

6. Principle 4.
Whenever water comes in contact with produce, its source and quality dictates the potential for contamination. Minimize the potential of microbial contamination from water used with fresh fruits and vegetables.

7. Crop Production Water
Know routes & handling of surface water sources, seasonal influences on quality and any microbial monitoring programs of the supplier
Identify potential sources of contamination
Ensure wells aren’t contaminated by surface run-off and soil infiltration
Foliar applications from pathogen free source
Currently, foliar applications from potable source within two weeks of harvest

8. Postharvest Water During Packing
Ensure all water is of adequate quality
Routinely monitor & record levels of antimicrobial chemicals to ensure appropriate levels
Monitor water quality for dump tank systems & re-circulated water
Keep air-cooling & chilling equipment clean & sanitary
Transport, store & use ice under sanitary conditions

9. Principle 5.
Practices using animal manure or municipal biosolid wastes should be managed closely to minimize the potential for microbial contamination of fresh produce.

10. Manure and Municipal Biosolids
Be informed about proper compost management
Document specific compost management
Maximize time between manure application & harvest
If using multi-season drip irrigation, spreading manure without incorporation into soil requires careful attention

11. Minimizing Animal Fecal Contamination
Exclude domestic animals from fields
Evaluate need for bare soil buffers to adjacent land that may encourage potential sources of contamination
Minimize presence of vector attractants (i.e. cull piles) within production field

12. Principle 6.
Worker hygiene and sanitation practices during production, harvesting, sorting, packing, and transporting play a critical role in minimizing the potential for microbial contamination of fresh produce.

13. Worker Health and Hygiene
Follow requirements for sanitary facilities
Training programs on proper hand washing & use of toilet facilities
Establish and communicate a clear policy to reassign workers with symptoms of illness or diarrhea
Carefully inspect areas frequented by unsupervised workers (i.e. night irrigators)

14. Worker Health and Hygiene (con’t)
Provide bandages or other protective coverings for cuts & lesions
Teach proper use of gloves to prevent pathogen transfer
Use caution when servicing portable toilets to prevent leakage into a field
Contain and divert waste spillage.

15. Field and Harvest Sanitation
Clean all food contact surfaces & bins prior to use
Ensure crews are aware of risk reduction principles & adhere to safe food practices
Develop & document cleaning & sanitizing system for food contact surfaces
Minimize potential for vectors to contaminate packing surfaces & materials
Minimize access or attraction of vectors to harvest equipment kept in the field

16. Principle 7.
Follow all applicable local, state, and Federal laws and regulations, or corresponding or similar laws, regulations, or standards for operators outside the U.S., for agricultural practices.

17. Principle 8.
Accountability at all levels of the agricultural environment (farm, packing facility, distribution center, and transport operation) is important to a successful food safety program. There must be qualified personnel and effective monitoring to ensure that all elements of the program function correctly and to help track produce back through the distribution channels to the producer.

18. Packing Facilities
Packing surfaces & equipment: minimize injury to produce & maximize accessibility for cleaning
Establish routine cleaning & sanitizing programs
Remove as much dirt as possible for containers, trailers or gondolas between harvest uses

19. Packing Facilities (con’t)
Clean pallets, containers or bins before use
Establish & maintain pest control program
Prevent birds or other vectors from contaminating equipment, areas, & storage
Store unformed or empty containers off the floor or bare soil

20. Transportation
Inspect vehicles for cleanliness, odors, dirt & debris before loading
Ensure that transporters, distributors & retailers maintain lot identification & traceback systems

21. Traceback
At a minimum, an effective traceback system should indicate source of product and identification that can follow the product from the farm to the consumer.
Documentation should include:
date of harvest,
farm identification, and
who handled the produce from grower to receiver.

22. Storage & Distribution
Be aware of the potential for cross-contamination
Separate dry & wet produce and place water-repellant barriers between mixed loads

23. Fresh-cut or Value-added Processing
Use only good quality fruit, free from wounds, defects & mold/ decay
Incoming product should not cross paths or be stored next to cleaned or processed product
Worker traffic flow & activities should not move between packing & receiving
Develop training for handling & processing to prevent bare or glove hand contact of non-cleaned fruit rind & cut fresh fruit

24. Fresh-cut or Value-added Processing
Routinely monitor & record levels of antimicrobial chemicals to ensure appropriate levels
Monitor water quality for common wash tank or flume systems and any re-circulated water

25. Conclusion
Protecting the U.S. food supply requires a comprehensive and coordinated effort throughout the food production & transportation system.
Implement good agricultural & manufacturing practices
Operator must ensure that process is working correctly.

26. Program initiated by retailers asking for demonstration of adherence to food safety practices
Participation is voluntary and fee based
Growers/ packers who successfully pass will be listed on USDA & NCDA web sites
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