Growing Safe Food for Your Family

What is safe food?

• Food that won’t make people sick because of:• Contamination from microbial pathogens (bacteria, viruses, parasites)• Contamination from a pesticide• Spoilage• Other??

• Food allergies are another story

GAPs are the first step

• Good Agricultural Practices (GAPs)• Growing and harvesting practices that minimize the risk of fruits

and vegetables being contaminated with pathogens• Discussions about GAPs normally associated with food produced

for market, but principles apply to home use also

GHPs can play a role also

• Good Handling Practices (GHPs)• Generally associated with food produced for market• Applicable to food produced for home use• What happens after food is harvested (carried/hauled, stored, washed, etc.)

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

Focus on risk reduction, not risk elimination.

Not a GPS in sight!!

Contamination with microbial pathogens can occur:

• In fields or orchards• During harvesting and transport• In the home

Practices to minimize plant disease development can help minimize human disease development:• Air circulation• Direct sunlight• Soil applied versus overhead irrigation

Worker hygiene

• Use the restroom, not the field• Wash hands after restroom breaks• Avoid tobacco use in fields• Other???

Water Use and Management

Water carries pathogens• Water used for irrigation and pesticide application can contact a lot of produce• Contaminated water can contaminate a lot of produce quickly• E. coli Salmonella, Giardia and Cyclospora outbreaks on produce have been

linked to contaminated water

Water Management

• Water that directly contacts edible parts of plants should be highest quality (overhead irrigation, pesticide application)

• Municipal water or water from well maintained wells consistently higher quality than surface water (ponds, streams)

• Surface water sources pose less risk for soil applied irrigation since there isn’t direct contact with produce(drip tape)

Testing is the only way to know your water’s quality

Recommended minimum frequency:Well water – 2x per yearSurface water – 3x per year

Flood waters can contaminate cropsFDA considers flooded ready-to-eat crops adulterated and unsuitable for food (leafy greens, melons, etc.)

Manure and compost use

Manure = Microbes

Time manure application properlyThe National Organic Standards state that raw manure must be applied at least 120 days before harvest of produce that has contact with the soil & at least 90 days before harvest of produce that doesn’t have direct soil contact

Compost

• Plant & animal materials• C:N ratio of between 25:1 and

40:1• Reach and maintain temperature

between 131 and 170 degrees F for a specified number of days depending on system used

Pesticide use (insecticide, fungicide, miticide, etc.)

Following directions reduces residue on crops

Exclude Animals

• Keep wildlife out of production areas as much as possible.

• Manage rodents and birds in storage areas.

• Pets count as animals

Control Sources of Rodent and Bird Contamination

Harvest Considerations• Ideally pick dry fruits or vegetables.

• Leave fruit that has bird droppings on it.

• Use clean containers/totes when harvesting

Washing fresh produce before use

FDA recommends washing fruits and vegetables under running water just before eating, cutting, or cooking. FDA does not recommend the use of soap, detergent, or commercial produce washes

Enjoy the fruits of your labor!