module 1: fresh produce safety introduction€¢ each person consumes about 20 pounds more fresh...
TRANSCRIPT
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Module 1:
Fresh Produce Safety Introduction
Trevor Phister, Ph.D. N.C. State University, Raleigh, NC
Ipek Goktepe, Ph.D. N.C. A&T State University, Greensboro, NC
www.ncmarketready.org
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Learners’ Objectives
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• Develop an understanding of food-borne illness and the agents associated with produce.
• Understand the differences between a virus, a bacterium and a parasite, and where they may contaminate produce.
• Identify other chemical and physical contaminants.
• Be able to distinguish the concepts of Good Agricultural Practices (GAPs).
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Topics
• Why does it matter?
• What are the pathogens
of concern?
• How does contamination happen?
• What can we do to reduce
contamination?
• GAPs/GHPs/GMPs/HACCP
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Why Is Produce Becoming a Risky Food?
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• Each person consumes about 20 pounds more fresh
produce today compared to two decades ago.
• Fresh produce is increasingly imported.
• Pathogens not previously associated with fresh produce
(e.g., Escherichia coli O157:H7, Salmonella, Norovirus)
have emerged.
• The distribution chain of produce is much different than
25 years ago:
– Produce now comes from all over the world – it’s not
limited by seasonality.
– Better packaging technology is available, with more “fresh-cut” options.
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What Are the Challenges
Associated with Fresh
Produce?• Contamination persists from farm to
fork.
• Education of produce handlers and consumers.
• Fresh produce – no kill step
• Outbreaks– Outbreaks
– Outbreaks
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Why Should We Care?
Every year, about 76 million cases of food-borne illnesses result in an estimated:
• 325,000 hospitalizations
• 5,200 needless deaths
• Economic losses between $10-83 billion
A recent study suggested that produce-
related illnesses accounted for the largest
number of cases -- 29 percent.
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Number of Produce-Related
Outbreaks by Decade, 1973 - 2008
Decade
Outbreaks / year
7Source: CDC
3.7
6.5
12.6
0
2
4
6
8
10
12
1973-79 1980-89 1990-97
10.5
1998-2008
14
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Source: CDC, MMWR Sep 29, 2006
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Distributions
of E. coli
O157:H7
Outbreaks in
Spinach,
2006
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Distributions
of Salmonella
Outbreaks in
Tomatoes and
Peppers, 2008
Source: CDC, MMWR August 29, 2008
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E. coli O157:H7
and Bagged Spinach
• The president and CEO of America’s largest
producer of fresh fruits and vegetables admits that
the company was incorrect in assuming
consumers would return to bagged salad.
• This company cut acreage, sold some land,
raised prices and altered its operations.
• Losses for 2nd quarter totaled $15 M.
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It Is a Local Problem!
• In 2003-2005, 19 produce-related outbreaks
occurred in Florida, Georgia, North and South
Carolina and Tennessee.
• More than 1,413 people became ill.
• The largest single outbreak was 425 school
children.
• The most common source was leafy greens
and the agent was Norovirus.
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Produce-Associated Outbreaks
Affect Business
• Strawberry industry lost an estimated $50 million in 1996 after mistakenly being indicated as the source of pathogens in an outbreak.
• Apple juice (Odwalla Inc.) shareholder value dropped approximately 41 percent ($12.4 million) in six months after E. coli O157:H7 outbreak in 1996.
• Outbreaks reduce effectiveness of produce-promotion campaigns.
• Outbreaks may result in unwanted legislation or regulation.
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Large Chain Grocers’
Response
• Our first priority is to make sure that the
fruits and vegetables we sell are safe
and wholesome.
• Our suppliers must implement GAPs.
• Food suppliers will need to provide a
copy of their third-party food safety
audit.
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Pathogens of Concern
• Bacteria – Single-celled organisms that live independently
• Viruses – Small particles that live and replicate in a host
• Parasites – Intestinal worms or protozoa that live in a host animal or human Parasites
Viruses
Bacteria
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Pathogenic Bacteria• Salmonella
• Shigella
• E. coli O157:H7
• Yersinia enterocolitica
• Campylobacter
• Listeria monocytogenes
• Staphylococcus aureus
• Clostridium
• Bacillus cereus
• Vibrio
• Norovirus
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Fresh Produce-Related Outbreaks
• E. coli O157:H7
• L. monocytogenes
• Salmonella spp.
• Shigella spp.
• Vibrio cholerae
• Bacillus cereus
• Hepatitis A
• Cyclospora
• Cryptosporidium
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Example: E. coli O157:H7
Outbreaks• July 1993: Salad / WA
• Aug. 1993: Salad / WA
• Sept. 1994: Salad / TX
• July 1995: Lettuce / MT
• Sept. 1995: Lettuce / ME
• Oct. 1995: Lettuce/ OH
• May 1996: Lettuce / unclear state
• June 1996: Lettuce / NY
• May 1998: Salad / unclear state
• Feb. 1999: Lettuce / NE
• June 1999: Salad / TX
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• Sept. 1999: Lettuce / WA
• Oct. 1999: Lettuce / PA
• Oct. 1999: Lettuce / OH
• Oct. 1999: Caesar salad / OR
• Oct. 2000: Salad / IN
• Nov. 2001: Lettuce / TX
• July 2002: Lettuce / WA
• Nov. 2002: Lettuce / IL
• Dec. 2002: Lettuce / MN
• Sept. 2003: Lettuce / CA
• Nov. 2003: Spinach / CA
• Nov. 2004: Lettuce / NJ
• Sept. 2005: Lettuce / not stated
• Sept. 2006: Spinach / 19 states
• Nov. 2006: Lettuce / 5 states
More E. coli O157:H7 Outbreaks
Source: www.foodsafetynetwork.ca
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Most Commonly Implicated
Produce Items
• Leafy greens
• Tomatoes
• Sprouts
• Berries
• Melons
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Bacteria and Outbreaks
Associated with ProduceE. coli 0157:H7 Iceberg lettuce, radish sprouts, unpasteurized
apple cider/juice, spinach
Salmonella spp. Tomatoes, bean sprouts, sliced watermelon,
sliced cantaloupe, coleslaw, onions, alfalfa
sprouts, root vegetables, dried seaweed, hot
peppers
L. monocytogenes Cabbage, lettuce
B. cereus Sprouts
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Bacterial Reproduction
Time (hr) # of Bacteria
0 1
1 8
2 32
4 2,048
6 131,072
8 16,777,216
10 1,073,741,824
Adapted from www.fda.gov
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Viruses
• Hepatitis A
• Norwalk viruses and Norwalk-like virus (Noroviruses)
• Rotaviruses, astroviruses, enteroviruses (poliovirus, echovirus and coxsackie virus), parvoviruses, adenoviruses and coronaviruses
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Iceberg lettuce, raspberries,
strawberries, green onion
Hepatitis A
virus
Viruses and Outbreaks
Associated with Produce
Norovirus Lettuce
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Parasites
Associated with human infection:• Cryptosporidium
• Cyclospora
• Giardia
• Entamoeba
• Toxoplasma
• Sarcocystis
• Isospora
• Helminthes– Nematodes (e.g. Ascaris lumbricoides)
– Plathelminthes (e.g. Fasciola hepatica)
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RaspberriesCyclospora
Apple ciderCryptosporidium
Parasites and Outbreaks
Associated with Produce
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Where Do These Microbial
Pathogens Normally Live?
Inhabitants of soil
• Listeria monocytogenes
• Bacillus cereus
• Clostridium botulinum
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Where Do These Microbial
Pathogens Normally Live?
Residents of human and animal intestinal tracts
• Salmonella
• E. coli O157:H7
• Shigella
• Campylobacter
• Viruses Courtesy of Cornell University
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Frequency of Pathogens on Field-Harvested Produce
• Vegetables (from literature):– Salmonella: 1 to 8 percent
– L. monocytogenes: 2 to 30 percent
– Shigella: 1 percent
– Investigators found no difference in the frequency of pathogens between organically and conventionally grown produce.
• FDA Produce Surveillance Program
– Imported produce has a 4 percent positive rate of Salmonellaand Shigella.
– Tests on domestic produce are currently being conducted.
Source: Cornell University GAPs
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Where Do Pathogens Attach?
JFP vol65 p18-23
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Produce Wash-water Solutions
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Antimicrobial Washes and Rinses
• Chlorine
• Chlorine dioxide
• Ozone
• Organic acids
• Electrolyzed water
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Pathogen Management
Throughout the Fresh Produce
Chain
• Pre-plant
• Production
• Harvest
• Postharvest handling
• Transportation
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Guidance Documents
• “Guide to Minimizing Microbial
Food Safety Hazards for Fresh
Fruits and Vegetables”
• Other commodity-specific
guidance:
– “Commodity Specific Food Safety
Guidelines for the Lettuce and
Leafy Greens Supply Chain”
– “Commodity Specific Food Safety
Guidelines for the Fresh Tomato
Supply Chain”
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Good Agricultural Practices
(GAPs)
• A tool for addressing food safety (human
pathogens) on the farm
• A voluntary program (now)
• Eight (8) recommended practices
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Eight Principles of Good
Agricultural Practices1. Prevent microbial contamination
2. Start program of GAPs
3. Human/animal feces
4. Water
5. Animal manure
6. Worker hygiene/sanitation
7. Follow all applicable laws
8. Traceback/recordkeeping/documentation
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GAPs GMPs GHPs HACCP
Definition Good
Agricultural
Practices
Good
Manufacturing
Practices
Good Handling
Practices
Hazard
Analytical
Critical Control
Points
Stages Involved Production &
Field Packing
Juice & Minimal
Processing
Postharvest
handling &
Packing
Juice
Processing
Regulation Voluntary Voluntary Voluntary Required
Corrective &
Preventive Action
Required
No No No Yes
Record Keeping
Required
Yes Yes Yes Yes
Programs Environmental
Control
Environmental
Control
Environmental
Control
Process Control
GAPs, GMPs, GHPs vs HACCP
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FDA states:
• Since GAPs is voluntary, FDA and Food
Safety partners have stressed
education and outreach to industry to
promote adoption of the guidelines.
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Hazards at Pre-harvest
• The environment as contaminant
• Agricultural inputs (water, soil, organic and chemical fertilizers, etc.)
• Inadequate handling of supplements (mixtures, storage, dosage, etc.)
• People and animals
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Hazards at Pre-harvest (Cont’d)
• Inappropriate facilities
• Contaminated tools
• Production methods, crop-seed quality protection methods, planting distances, fertilizing, irrigation, pests and disease controls, shrub management, etc.
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Field Worker Hygiene
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Courtesy of Trevor Suslow
Are gloves
worn?
Are facilities
accessible?
Are toilets well-
stocked?
Courtesy of William C. Hurst, UGA
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Water Contamination Sources
Livestock in surface
ponds
Surface sources
such as rivers,
streams, irrigation
ditches and canals
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Unprotected
well head
Courtesy of William C. Hurst, UGA
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Hazards at Postharvest Stage• Inadequate facilities
• Unsuitable packaging
• Inadequate/contaminated equipment (storage rooms, grading equipment, etc.)
• People and animals
• Inputs for postharvest (washing water, waxes, etc.)
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Agricultural Chemical
Contaminants
• Pesticides
• Fertilizers
• Antibiotics
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Chemical Contaminants
• Lubricants
• Cleaners
• Sanitizers
• Coatings
• Paints
• Refrigerants
• Water or steam treatment chemicals
• Pest control chemicals
• PCBs
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Toxic Elements
• Lead
• Zinc
• Cadmium
• Mercury
• Arsenic
• Cyanide
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Packaging Materials
• Plasticizers
• Vinyl chloride
• Painting/coding inks
• Adhesives
• Lead
• Tin
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Physical Hazards
• Glass (bottles, jars, light, fixtures, utensils, covers, etc.)
• Wood (field sources, pallets, boxes, building materials)
• Stones (field, building)
• Insulation (building material)
• Plastic (packaging pallets, equipment)
• Personal effects (jewelry, hair clips, pens, etc.)
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GAPs Third-Party Audits
• Program initiated by retailers asking for demonstration of adherence to food safety practices
• Many different auditors
• NCDA information:
– Website for NCDA 3rd Party Audit:
http://www.ncagr.gov/markets/gradnreg/
foodsafety/index.htm
– Phone: 252-792-1672
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References
• Food and Agriculture Organization of the United Nations
http://www.fao.org/
• Joint Institute for Food Safety and Applied Nutritionhttp://www.jifsan.umd.edu/
• Centers for Disease Control and Preventionhttp://www.cdc.gov