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Garden to Table

Garden to Table. Five Steps to Food Safe Fruit and Vegetable Home Gardening. Project Funded by CSREES/USDA. Project 2003-5111001713. Garden to Table Food Safety. 4-year, USDA funded project 5 New England States: Connecticut Maine New Hampshire Rhode Island Vermont

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Garden to Table

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  1. Garden to Table Five Steps to Food Safe Fruit and Vegetable Home Gardening Project Funded by CSREES/USDA. Project 2003-5111001713

  2. Garden to Table Food Safety • 4-year, USDA funded project • 5 New England States: Connecticut Maine New Hampshire Rhode Island Vermont • Research and Education • Master Gardeners Educators 2

  3. Objective of Program Help gardeners apply “Good Agricultural Practices” or “GAP” to minimize microbial food safety hazards of home grown fruits and vegetables from “Garden To Table”. 3

  4. How did we get here? • Survey of home gardeners across New England • On-site, follow-up interviews with home gardeners in New England 4

  5. What did we find? Gardeners need more information to minimize risk of foodborne illness in home grown fruits and vegetables from “Garden to Table”. 5

  6. Good Agricultural Practices (GAP): Food Safety Program • Original target: Commercial growers/harvesters • Voluntary sanitation and food safety program for home gardeners based on the Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits And Vegetables produced by the FDA and USDA in 1998. 6

  7. Produce Safety Concerns: Why now? • Centers for Disease Control estimates, 1990’s, 12% foodborne outbreaks linked to fresh produce. * • What does this have to do with your home garden? 7 * FDA/CFSAN. 2004. Produce safety from production to consumption:2004 action plan to minimize foodborne illness associated with fresh produce consumption. http://www,cfsan.fda.gov/~dms/prodpla2.html

  8. Good Agricultural Practices and the Home Gardener • 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 8

  9. 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 9

  10. Food Safety Review 10

  11. Sight Smell Taste You won’t spot unsafe food by using your senses 11 From: http://lancaster.unl.edu/food/pizza.shtml

  12. Foodborne Illness Symptoms • Nausea • Vomiting • Diarrhea • Headache • Fever A “tiny taste” will not protect you … … as few as 10-100 bacteria could make you sick! 12

  13. Foodborne Illness:People at Greatest Risk Infants & Children Pregnant women Elderly People with weakened immune systems 13

  14. Foodborne Illness: Dangers • Cases: 76 million per year • Hospital: 325,000 per year • Deaths: 5,000 per year • Cost: $10-83 billion per year* 14 * FDA/CFSAN. 2004. Produce safety from production to consumption:2004 action plan to minimize foodborne illness associated with fresh produce consumption. http://www,cfsan.fda.gov/~dms/prodpla2.html

  15. Foodborne Illness:Most likely sources • Potentially Hazardous Foods • Ready to Eat Foods 15

  16. Food Safety Hazards:3 Types of Contamination Physical Chemical Biological Plastic Glass Metal Wood Bandages Jewelry and other personal items Allergens Pesticides Sanitizers Lubricants Parasites Viruses Bacteria 16

  17. Chemical Food Safety Hazards • 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 17

  18. Biological Food Safety Hazards What are the differences? • Parasites • Viruses • Bacteria Cryptosporidium parvum Norwalk virus Salmonella spp. 18

  19. Sources of Biological Contamination • Animals (wild and domestic, and manure) • People • Environment 19

  20. 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

  21. To Grow, Bacteria Need: • Food source • Moisture • Low in acidity (high pH) • Oxygen • Correct temperature • Time to grow 21

  22. To Grow, Bacteria Need: The Right Temperature 140 º F “Danger Zone” 40 ºF 22

  23. 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 23

  24. Five Steps to Food Safe Home Gardening • 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 24

  25. Personal hygiene Important at all steps • 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 25

  26. 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…… 26

  27. Preparing Garden for Planting: Manure If used, be aware: • 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 27

  28. Preparing Garden for Planting:Compost Properlymanaged compost can produce a safe product 28

  29. 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? • Animal waste or meat/dairy scraps should not be used. • Temperature: should be at least 130oF for 3 days to destroy pathogens • Size: at least 27 cubic feet - smaller needs more attention to get heat. • Turn: turn pile regularly to aerate

  30. Maintaining the Garden: Water Safety • Water can be a source of a variety of pathogens. • Know the source of water used for your garden. 30

  31. 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. 31

  32. Maintaining the Garden: Water Safety - Protecting well water • Keep away from pollution sources • Check well casing, cap, age, type, depth • Test 1-2 times/year 32

  33. Maintaining the Garden: Water Safety - Protecting Water Backflow – What is it? Occurs when contaminated water (non-potable) gets drawn into or flows back into clean water (potable) supply Example: Back Siphoning 33

  34. Maintaining the Garden: Water Safety - Protecting Water Backflow Prevention: • 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. 34

  35. Examples of Hose Bibs 35

  36. Maintaining the Garden: Wild and Domestic Animals 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 36

  37. Maintaining the Garden: Organic Gardening • 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 37

  38. Harvesting Garden Produce Humans are major source of disease transmission in food. • Personal hygiene – washing, covering wounds • Change, wash dirty clothes/shoes after working in the garden • Harvest using clean, food-grade containers 38

  39. Harvesting Garden Produce • Dispose of damaged fruit • Don’t eat directly from the garden! Properly wash all fruits and vegetables prior to eating 39

  40. Post-harvest Handling: Storage/Washing Keys to storage and safety/quality: • 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 40

  41. Post-harvest Handling: Storage/Washing Should you wash produce after harvest and before storage ? To Wash or Not to Wash : That is the Question? 41

  42. Post-harvest Handling: Storage/Washing • 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 42

  43. Post-harvest Handling:Washing • 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. 43

  44. Post-harvest Handling: Preparing • 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 44

  45. Post-harvest Handling: Preparing • Do notuse 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 45

  46. Post-harvest Handling:Preparing/Serving/Preserving • Cut away bruised or damaged areas • Avoid cross-contamination • Keep work area and utensils clean. • Refrigerate cooked leftovers in covered container 46

  47. USDA Endorsed Preservation Resources National Center for Home Preservation: http://www.uga.edu/nchfp/index.html Home Food Preservation: Resources for Safe Food Preservation http://foodsafety.cas.psu.edu/preserve.html Home Canning.com (Ball/Kerr) http://www.homecanning.com/usa/ 47

  48. Key Food Safety Principles for Home-grown Fruits and Vegetables • Practice safe soil preparation prior to planting • Practice safe garden maintenance during planting and growing of fruits/vegetables • Practice safe harvest and post-harvest handling including: • Good personal hygiene • Time and temperature control • Cross-contamination prevention 48

  49. Questions ??? 49

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