1. New England Extension Food Safety Partnership
Good Agricultural Practices (GAP) for Fresh Fruit and Vegetable Growers
New England Extension Food Safety Partnership
Project funded by USDA CSREES - Agency Number ,
Project Number
Micro Talk

2. GAP: Micro 101

3. Foodborne Illness: The Symptoms
Nausea
Vomiting
Diarrhea
Headache
Fever

4. Foodborne Illness: People at Greatest Risk
Infants & Children
Elderly
People with weakened immune systems

5. Foodborne Illness (2010): Dangers
Cases: 48 million per year
Hospital: 128,000 per year
Deaths: 3,000 per year
Cost: Billions per year

6. 5 Steps Foodborne illness: How you get sick from food Illness
Ingestion
Mishandling
Contamination
Food

7. Foodborne Illness: Most likely sources Ready to Eat Foods
Potentially Hazardous Foods

8. 3 Types of Contamination
Food Safety Hazards:
3 Types of Contamination
Physical Chemical Biological

9. Physical Food Safety Hazards
Wood
Plastic
Metal
Glass
Hay, grass
Tools
Gloves, bandages, pens and other personal items

10. Chemical Food Safety Hazards
Cleaning chemicals, sanitizers
Lubricants, other plant chemicals
Pesticides
Heavy metals, such as lead
Allergens, such as milk protein
Toxins, such as patulin

11. Biological Food Safety Hazards
Parasites
Viruses
Bacteria

12. Biological Hazards Parasites Cyclospora cayetanensis
Cryptosporidium parvum
Giardia lamblia

13. Biological Contamination
Viruses
Hepatitis A
Norwalk virus
Rotavirus

14. Sources of Biological Contamination
Animals (manure and manure , animal
living spaces, carcasses)
People (food handlers, pickers, packers, and consumers)
Environment (contaminated water, air, plants)

15. Bacteria from Animals Salmonella - millions of cases of FBI each year
Source: Intestinal tract of animals and humans
Foods: Raw and undercooked eggs
Undercooked poultry
Fruits and vegetables

16. Bacteria from Animals E
Bacteria from Animals E.coli O157-H Can produce deadly toxins in you
Source: Intestinal tract of animals (cattle) and humans
Foods: Raw and undercooked ground beef
Produce
Apple cider

17. Bacteria from People Shigella
Source: Human hands
Foods: Produce
Salads
Milk and dairy products

18. Bacteria from the Environment Listeria monocytogenes
Source: Soil, water, animals
Foods: Raw vegetables
Unpasteurized milk and cheese
Raw and undercooked meat

19. Commercial Mayonnaise
To Grow, Bacteria Need:
Neutral pH
Alkaline
Acid
Distilled
Water
Egg White
Commercial Mayonnaise
Apples
Chicken
Milk
Corn
Soda
Crackers
Beef, Veal
Pork
Carrots, Pumpkins
Sweet Potatoes
Limes
Pickles
Vinegar

20. Minimum needed for bacteria to grow Potentially Hazardous Foods
To Grow, Bacteria Need:
Moisture
Water Activity
Minimum needed for bacteria to grow
Meats
Poultry
Dry Egg Noodles
Crackers
Jams & Jellies
Distilled Water
Potentially Hazardous Foods
Flours
Candy

21. 140 º F 40 ºF To Grow, Bacteria Need: The right Temperature
“Danger Zone”
40 ºF

22. The effects of time and temperature on bacterial growth:
Number of Salmonella per gram
44ºF
42ºF

23. The effects of temperature on
bacterial growth

24. Not All Bacteria Created Equal
Different temperature
Different pH
Different water controls
Different survival conditions
Different adaptations
Different growth on different commodities
Different…….

25. Survival of Bacteria
Impacted by temperature, pH, sunlight exposure, source of contamination, other microflora and organism of interest
E.coli, Salmonella spp., Listera, Shigella
Studies show different survivals of pathogens depending on commodity, surface soil or water, and viability/survival vs. growth
Salmonella spp.
E. coli

26. Some survival values reported:
Water – days, 109 days; May be greater in ground water since cooler, protected form sun, less biological activity
Soil – 20 and days
Crops – 7-15 days, 30 days, 49 days, days, 3-5 months, days depending on crop, contamination route etc.
Listeria monocytogenes.
Cote,C and Quessy, S J. Fd. Sci. 68(5): )
Steele,M and Odumer,J J. Fd. Protection. 67(12):
Kilonzo-Nthenge,A, Chen,F-C, and Godwin,S.L J. Fd. Protection. 69(2):
Islan,M, Morgan,J., Doyle,M.P., Phatak,S.C., Millner,P. and Jiang,X Foodborne Illness and Disease. 1(1):27-35
Scott, L., McGee, P., Sheridan, B., Earley, B. and Leonard, N J. Fd. Protection 69(1):6-11.
Brandl, M.T Annu. Rev. Phytopanthol. 44:
Aruscavage, D., Lee, K., Miller, S., LeJeune, J.T J. Fd. Sci. 71(8):R89-R99.

27. Studies have shown S. enterica and E
Studies have shown S. enterica and E.coli at planting time can persist for prolonged time – including until harvest.
Interactions of enteric pathogens with plant microflora – may enhance growth or survival.
Certain plant disease, such as soft rot, has been shown to have higher incidences of pathogens. Not all plant disease equal.
Damage – attachment greater then intact fruit or vegetables.
Very complicated !!!

28. Persistance of E.Coli 0157:H7
Product Survival on product Survival in soil *
Parsley 177 days days
Carrots 175 days days
Onions days days
Lettuce days days
* and 10 5 cells added to compost and water, respectively
Islam, M, MP Doyle, S.C. Phatack, P. Millner, X.Jiang Journal of Food Protection. 67(7):
Doyle, M E. coli 0157:H7 and Fresh Porduce. Presented 2007 NEFDOA conference. Warwick RI.

29. New Research
Prolonged survival of Campylobacter species in bovine manure compost
reached or exceeded 55oC
detected after ~10 months in compost
Inglis, et al. Applied and Environmental Microbiology (4); canada

30. Contamination With Microbial Pathogens: Where Can It Occur?
In fields or orchards
During harvesting and transport
During processing or packing
In distribution and marketing
In restaurants and food service facilities
In the home
FARM to FORK
From Rutgers University- NJ Ag Station

31. Sources of Pathogens on Produce: On the Farm
Contaminated irrigation water
Handling by infected workers
Poor personal hygiene
Fresh or uncomposted manure/fecal material
Wild and domestic animals
Cross-contamination
No time/temperature control when needed
Adapted from Rutgers University- NJ Ag Station

32. From Rutgers University- NJ Ag Station32

33. Food Safety for the Producer: Good Agricultural Practices – Key Food Safety Principles
Water and Water Quality
Manure and Biosolids Management
Worker Health and Hygiene
Sanitation in field, packing area and PYO operations Facilities
Temperature Control
Traceback

34. Food Safety Partnership
New England Cooperative Extension Food Safety Specialists From:
University of Connecticut
University of Maine
University of Massachusetts
University of New Hampshire
University of Rhode Island
University of Vermont
Other Representatives:
State Agriculture Divisions/Departments
USDA Agencies (Farm Service Agency, ASCS, NRCS)
Farm Bureau
Growers Associations
Cooperative Extension Agricultural Specialists/Agents