Q&A: Growers must limit fresh produce contamination
The Food Safety Authority of Ireland (FSAI) has warned that fresh produce such as leafy greens; bulb and stem vegetables; tomatoes; melons; fresh pods, legumes or grains; sprouted seeds and berries, pose the highest risks to consumers, as outbreaks of foodborne illness associated with fresh produce increase.
In 2013, frozen berries caused 240 confirmed cases of hepatitis, with a probable 1,075 further cases across 11 European countries, including Ireland.
The FSAI’s advice to boil all frozen imported berries before consumption is still in place, as contaminated berries could still be circulating in the food chain.
Meanwhile, the FSAI has published new guidance to assist Irish growers with fresh produce safety on their farms.
FSAI Chief Executive Dr Pamela Byrne said anything which comes into contact with fresh produce can cause contamination, and it is vital that growers take the necessary steps to limit contamination.
“A lot of fresh produce is eaten raw such as fruits, vegetables and herbs, so any harmful bugs that may be in the produce will not be removed by cooking,” said Dr Byrne.
The guidance makes it clear that anyone producing fresh produce for sale must be registered as a grower with the Department of Agriculture, Food and the Marine.
Appropriate Sites
Contamination with harmful microorganisms, chemicals and waste material such as plastic.
Know the site history, which includes previous land use and practices, such as no use for livestock production within three years, not close to an existing livestock operation, not downstream or down-slope from sites that house livestock.
Examine the site location risk of flooding (rivers), public access, type of neighbouring farms (particularly if livestock) and industry.
Avoid mixed farming practices which include farm animals, knowing the type of soil and geology (avoid soils which are shallow, highly permeable or prone to flooding or run-off, and soils which naturally have high levels of contaminants that can accumulate in fresh produce such as root and leafy crops (further information on soil type and geology is available in the Soil Geochemical Atlas of Ireland, the Irish Soil Information System and the National Soils Database).
Knowing the climate or prevalent weather pattern, including rainfall which can increase surface water runoff and localised flooding onto lands used to grow fresh produce.
Heavy rain has been shown to lead to contamination of fresh produce with harmful micro-organisms, due to splashing of organic fertilisers onto the crop, or spreading harmful microorganisms throughout a field during flooding.
Access of Animals, Pests and People
Manure deposited on land by livestock, wild animals, pests and domestic pets can cause microbiological contamination.
By limiting access of livestock, wild animals, pests and domestic pets to sites of fresh produce production, ensure fencing, hedges and gates surrounding cropped areas are appropriate to prevent entry, Check for presence of grazing animals, industry and other farms adjacent to or close to the site.
For instance, sites close to grazing animals, poultry houses etc. have increased risk due to water run-off or transmission through the air.
If grazing animals are upstream, and river water is used for irrigation, there is potential for contamination.
Put a pest control system in place, and where possible, use a licenced/approved pest control contractor.
Organic Fertilisers
Manure, slurry and biosolids are organic fertilisers used on farms in Ireland, and can contain harmful microorganisms and chemicals, so it’s important to use them safely.
By knowing the source, type and treatment of organic fertilisers before use: avoid organic fertilisers from unapproved external suppliers, or use of poultry litter, on land used for fresh produce.
Know what treatment and management organic fertilisers received before use.
Do not use biosolids on land used for fresh produce. Do not spread sewage sludge from household septic tanks on land used for fresh produce. It can spread human diseases
Reduce harmful micro-organisms in organic fertilisers by storing a batch for three to six months before use, composting, aerating, or adding lime.
Only apply organic fertilisers to soil before planting, and leave an interval until fresh produce planting.
At least 120 days is generally accepted as good practice, but this will vary depending on the nature of the organic fertiliser
Never apply organic fertilisers (treated or untreated) to a growing crop.
Protect water supplies from contamination with organic fertilisers. Keep records of all fertiliser applications.
