Robert B. Gravani, Ph.D.

Department of Food Science

Cornell University

Special thanks to the NC Special thanks to the NC Department of Agriculture Department of Agriculture

Food Safety IssuesFood Safety Issues

Biological Hazards

Meat & Poultry Issues

Produce outbreaks

“Organism of the week”

Record Number of recalls

Food Product RecallsFood Product Recalls

Food Institute Report, 2009

+67%

Outbreaks associated with Outbreaks associated with FDA/CFSAN-regulated foods:FDA/CFSAN-regulated foods:

1996-2010 1996-2010 B. Timbo, J. Brown, T. DuVernoy, E. Elliot,

J. Guzewich, T. Hill, R. Kanwal, K. Klontz, P. LeBlanc, P. McCarthy,

S. McGarry, M. Ross, D. Street, K. Vierk, B. Wolpert

Center for Food Safety and Applied Nutrition, FDA College Park, MD

CaveatsCaveats

The data only represent those outbreaks

and illnesses associated with FDA-regulated

foods.

The data do not contain information on

outbreaks/illnesses where the point of

contamination is retail food & institutional

settings or homes.

CaveatsCaveatsThe data do not include illnesses

transmitted from person-to-person.

Illness data represent only the number of

illnesses reported to CDC, FDA, and

state/local health departments in association

with an outbreak.

The data do not include illnesses that may

have occurred but were not reported.

Reported Reported outbreaksoutbreaks and and illnessesillnesses linked to linked to FDA-regulated produceFDA-regulated produce± ± and sprouts, 1996-and sprouts, 1996-20102010

Produce:• 97 outbreaks reported (17.3% of total)• 11,909 illnesses* (35.9% of total)• 33 deaths*

Sprouts:• 34 outbreaks reported (6.0% of total)• 2,137 illnesses* (6.4% of total)• 1 death

± Excludes sprout outbreaks and illnesses*Estimated; Data as of 5/25/2011 FDA, 2011

Produce outbreaks and illnesses:Produce outbreaks and illnesses:1996-2010 1996-2010

6

10

9

1

8

6

7

10

7

6

5

9

6

4

3

1389

288

683

1749

65

743

985954

1177

773

367

194

367

642

1533

0

2

4

6

8

10

12

1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010

Year

# o

f o

utb

rea

ks

0

200

400

600

800

1000

1200

1400

1600

1800

2000

# o

f ill

ne

ss

es

Outbreaks, N=97 Illnesses, N=11,909

FDA, 2011

Types of produce associated with Types of produce associated with outbreaksoutbreaks, , 1996-2010 (N=97)1996-2010 (N=97)

7.2%

10.3%

17.5%

14.4%

30.9%

6.2%

3.1%10.3%

Berries

Green onions

Herbs

Leafy greens

Melons

Tomatoes

Others

Unknown

1996-2010 Produce 1996-2010 Produce OutbreaksOutbreaks

Commodity % produce outbreaksLettuce/Leafy greens 30.9%Tomatoes 17.5%Melons 14.4%Berries 10.3%Herbs (basil, parsley) 6.2%_________________________________ 79.3%

5 Commodity groups make up > 75% of produce related outbreaks

FDA, 2011

Agents associated with Agents associated with produce outbreaks,, 1996-2010 (N=97) 1996-2010 (N=97)

Bacterial75 (77.3%)

Parasitic18 (18.6%)

Viral3 (3.1%)

E. Coli O157:H726 (34.7)

Shigella2 (2.7%)

Salmonella45 (60.0%)

Leafy Greens - 25

Herbs - 1

Melons - 1

Herbs - 1

Tomatoes - 17

Melons - 13

Other Produce - 11

Berries - 2

Leafy Greens - 2

Cyclospora18 (100%)

Hepatitis A3 (100%) Green Onions - 3

Berries - 8

Herbs - 4

Unknown- 1

Leafy Greens - 2

Other Produce - 3Toxin 1 (1.0%)

Cucurbitacin toxin1 (100%)

Squash - 1

Non-E. Coli O157:H71 (1.3%)

L. Monocytogenes1 (1.3%)

Leafy Green - 1

Celery - 1

FDA, 2011

Produce Poses Special ChallengesProduce Poses Special Challenges

• Grown in a non-sterile environment

• Multiple opportunities for contamination

• Often eaten raw: it’s a ready-to-eat food

• Presence of pathogens is NOT the natural state of fresh produce

•GAPs can minimize the risks

Produce Poses Special Challenges

Variety of fruits & vegetables grown

Varying production conditions

Soil types

Water sources

Irrigation methods

Feral animals

Proximity to animal operations

Fresh Fruits and VegetablesFresh Fruits and Vegetables

• Risk of pathogen contamination results

from the interaction of several factors:

Characteristics of the commodity

Geographic area

The production environment

Specific agricultural practices

Produce Associated Outbreaks Produce Associated Outbreaks Affect BusinessAffect Business

• Produce buyers & food retailers addressing the issue because of their customers

• Buyers are requiring third party inspections of farms that supply produce and certification of Good Agricultural Practices

• Growers implement GAPs to satisfy buyers & to maintain and increase their markets

PREVENTION is the Key to PREVENTION is the Key to Reducing Microbial Contamination Reducing Microbial Contamination

of Fresh Fruits and Vegetablesof Fresh Fruits and Vegetables

Good Agricultural Practices

• Water

• Manure & compost

• Worker health & hygiene

• Domestic & feral animals

• Field sanitation

• Packing house sanitation

Include important areas such as:

Industry InitiativesIndustry Initiatives

• CA & AZ Leafy Greens Marketing Agreements

• FL Legislated Mandatory tomato GAPs/BMPs

• Voluntary Programs

• Not a regulation, yet – only a guideline

• GAPs have become the “standard”

• Buyers have become the enforcers

• Science is trying to catch up

Good Agricultural Practices Good Agricultural Practices Focus on Prevention Focus on Prevention

Are Good Agricultural Practices Making a Difference?

• Foodborne illnesses have made farmers and growers aware of microbial hazards and risks

• Financial losses have also contributed to this awareness

• Growers now recognize the importance of GAPs and food safety to their businesses

• Must continue to stress the importance of GAPs in preventing foodborne illness and in maintaining the safety of fresh fruits & vegetables

www.gaps.cornell.edu

• Cooperative Agreement between

Cornell University, FDA, and USDA

• PSA established on October 1, 2010

• Project length: 3 years

PSA Primary GoalsPSA Primary Goals

• Develop a standardized education and training

program on Good Agricultural Practices

(GAPs) and co-management strategies

• Create an information bank on produce

safety, GAPs, co-management and FDA's

produce safety regulation

PSA GuidancePSA Guidance

• Executive Committee

Oversight to ensure cooperative agreement

is properly executed in the allotted time

• Steering Committee

Diverse representation from produce industry

Leadership for the Working Committees

Guidance for curriculum development

PSA Guidance PSA Guidance

• Working Committees

Open participation from all sectors of produce industry

Ensure all curriculum topic areas are reviewed

Identify challenges to understanding & implementation

Facilitate identification of educational materials that are

effective and functional

Ensure that the best science available is reviewed

Important Activities of the PSAImportant Activities of the PSA

• Open participation to all interested in produce safety

Website

General Listserve

PSA Conference

Working Committees

Progress to DateProgress to Date

• Website is active:

• www.producesafetyalliance.cornell.edu

• Many signed up for the general list serve and Working Committees (WCs)

– Farmers, Industry representatives, Academics and Government agency personnel

• WCs #1-10 are currently meeting

Thank you for your participation and attention !