Garden to TableFive Steps

to Food Safe Fruit

and Vegetable

Home Gardening

Project Funded by CSREES/USDA. Project 2003-5111001713

Help gardeners apply “Good Agricultural Practices” or “GAP” to minimize microbial food safety hazards of home grown fruits and vegetables from “Garden To Table”.

Objective of Program

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•Survey of home gardeners across New England

• On-site, follow-up interviews with home gardeners in New England

How did we get here?

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Gardeners need more information to minimize risk of foodborne illness in home grown fruits and vegetables from “Garden to Table”.

What did we find?

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Good Agricultural Practices (GAP): Food Safety Program

• Original target: Commercial growers/harvesters

• Sanitation and food safety program for producers of fresh fruits and vegetables.

Based on the Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits And Vegetables produced by the FDA and USDA in 1998.

Rapid changes since.

Produce Safety Concerns: Why now?

• Centers for Disease Control estimates, 1990’s, 12% foodborne outbreaks linked to fresh produce. *

• 2006: Food commodities associated with largest illness numbers: Poultry (21%), Leafy vegetables (17%), fruits or

nuts (16%)

• 1998-2008: Leafy Greens #1 % Outbreaks per CDC**

What does this have to do with your home garden?

* FDA/CFSAN. 2004. Produce safety from production to consumption:2004 action plan to minimize foodborne illnessassociated with fresh produce consumption. http://www,cfsan.fda.gov/~dms/prodpla2.html** Painter and others. Attribution of Foodborne Illnesses in the US, 1998-2008. Emerging Infectious Disease (Internet). 2013, Mar. http://ww.cdc.gov/foodborneburden/attribution-1998-2008.html

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• 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

Good Agricultural Practices and the Home Gardener

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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

From: http://lancaster.unl.edu/food/pizza.shtml

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•Nausea•Vomiting•Diarrhea•Headache•Fever

Foodborne Illness Symptoms

A “tiny taste” will not protect you …

… as few as 10-100 bacteria could make you sick! 12

Foodborne Illness:People at Greatest Risk

Infants & Children

Pregnant women

Elderly

People with weakened immune systems

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• Cases: 48 million per year

• Hospital: 128,000 per year

• Deaths:3,000 per year

• Cost: $Billions

Foodborne Illness: Dangers

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Why is this so hard to find? Why don’t you know?

The Food that Made You Ill Is Probably Not the Last Food that You AteIncubation Period

•Norovirus 12-48 hours

•Salmonella 6 to 72 hours

•E. coli O157:H7 1 to 10 days

•Listeria 3 to 70 days

You might not get ill – or enough to notice

From E. Julian talk, 2012, Food Safety conference

Foodborne Illness:Most likely sources

• Potentially Hazardous Foods

• Ready to Eat Foods

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Food Safety Hazards:3 Types of Contamination

Physical Chemical BiologicalPlasticGlassMetalWoodBandagesJewelry and other personal items

AllergensPesticidesSanitizersLubricants

ParasitesVirusesBacteria

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• 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

Chemical Food Safety Hazards

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Biological Food Safety HazardsWhat are the differences?

Parasites Viruses Bacteria

Salmonella spp.

Cryptosporidium parvum

Norwalk virus

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Animals (wild and domestic, and manure)

People

Environment

Sources of Biological Contamination

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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 20

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

“Danger Zone”140 º F

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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• 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

Five Steps to Food Safe Home Gardening

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• 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

Personal hygiene

Important at all steps

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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

• 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

• Do not touch edible crop portion

If used, be aware:

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2013 Study Concludes: Need to be aware of hazards associated with using raw manure to fertilize home gardens.

• Salmonella isolated from manure – horses, wild turkeys.

• Salmonella isolated from garden soil – horse manure source?

• Viable Salmonella species persisted for 210 days beyond 120 day standard of NOP.

•Education of public of potential safety hazards using raw manure

• Other studies have shown the same!

Is 120 days even enough?

Jay-Russell and others. 2013. Salmonella oranienburg isolated from horses, wild turkeysand an edible home garden fertilzied with horse manure. Zoonoses and Public Health. Doi 10.111/zph.12043

Properly managed compost can produce a

safe product

Preparing Garden for Planting: Compost

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• Animal waste or meat/dairy scraps should not be added - higher pathogens and odor• Certain animal waste (poultry, horse,

goat) used with caution• No manure from carnivorous animals

(dog, cat)

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?

• Temperature: should be at least 131oF for 15 days to destroy pathogens

• Unsure? Apply in fall after harvest for next planting season.

• Size: at least 27 cubic feet - smaller needs more attention to get heat.

• Turn: turn pile regularly to aerate• Turning regularly aerates

• Selects “breakdown” microorganisms • Generates heat to destroy pathogens • Produces fertile soil amendment.

Preparing Garden for Planting: Compost

What should you do?

•Water can be a source of a variety of pathogens.

•Know the source of water used for your garden.

Maintaining the Garden:

Water Safety

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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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•Keep away from pollution sources

•Check well casing, cap, age, type, depth

•Test 1-2 times/year

Maintaining the Garden: Water Safety - Protecting well

water

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Maintaining the Garden: Water Safety by Testing

Where can you go to get water tested?

• RIDOH water testing

• Private, certified testing labs

• uri.edu/wq/has/PDFs/standards.pdf

• www.health.ri.gov/labs - certified labs

private well testing

analytical

Backflow – What is it?Occurs when contaminated water (non-potable) gets drawn into or flows back into clean water (potable) supply

Example: Back Siphoning

Maintaining the Garden: Water Safety - Protecting Water

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Backflow Prevention:

Maintaining the Garden: Water Safety - Protecting Water

• 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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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

Maintaining the Garden: Wild and Domestic Animals

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• 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

Maintaining the Garden: Organic Gardening

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• Personal hygiene – washing, covering wounds

• Change, wash dirty clothes/shoes after working in the garden

• Harvest using clean, food-grade containers

Harvesting Garden Produce

Humans are major source of disease transmission in food.

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• Dispose of damaged fruit• Don’t eat directly from the garden!

Properly wash all fruits and vegetables prior to eating

Harvesting Garden Produce

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• 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

Post-harvest Handling: Storage/Washing

Keys to storage and safety/quality:

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To Wash or Not to Wash : That is the Question?

Post-harvest Handling: Storage/Washing

Should you wash produce after harvest and before storage ?

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• 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

Post-harvest Handling: Storage/Washing

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• 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.

Post-harvest Handling: Washing

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• 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

Post-harvest Handling: Preparing

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• 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

Post-harvest Handling: Preparing

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• Cut away bruised or damaged areas

• Avoid cross-contamination

• Keep work area and utensils clean.

• Refrigerate cooked leftovers in covered container

Post-harvest Handling: Preparing/Serving/Preserv

ing

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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 Preservationhttp://foodsafety.cas.psu.edu/preserve.html

Home Canning.com (Ball/Kerr)http://www.homecanning.com/usa/

URI Food Safety Websitehttp://web.uri.edu/foodsafety/foodPreservation/

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Key Food Safety Principles for Home-grown Fruits and Vegetables

Practice safe soil preparation prior to planting

Apply manure safely; no side dressing

Compost thoroughly – consider in place of raw manure

Practice safe garden maintenance during planting and growing of fruits/vegetables

Keep animals out

Clear perimeter garden – lessen rodent nests

Keep decaying produce out of garden – lessen animal attraction

Use clean water for irrigation

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Key Food Safety Principles for Home-grown Fruits and 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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