https://www.foodqualityandsafety.com/article/agricultural-water-safety/ Farm to Fork Safety Tue, 21 Jul 2020 13:36:44 +0000 hourly 1 https://wordpress.org/?v=6.6.1 https://www.foodqualityandsafety.com/article/agricultural-water-safety/#comment-96487 Sat, 20 Apr 2019 14:20:17 +0000 https://www.foodqualityandsafety.com/?post_type=article&p=30430#comment-96487 I agree with Phyllis Posy that “there is a real disconnect between the food safety community and the water safety community, both on the government and food processor/supplier/grower sides.” I have worked for both communities and can unequivocal say that there is a lack of understanding and dialogue between these communities who are dedicated to protect public health. Everyone knows that inclement weather (rain, snow melt) will increase the microbial load in surface waters. Sampling and testing water can be misleading or it can be a good indicator of the sanitary conditions of the surface water. It all depends on the sampling conditions and frequency of the sampling plan. Single samples are just that—”an indication of that time and place.” But, if well water can not be used for irrigation purposes due to geographic considerations, then a more robust sampling plan should be implemented. Regulations prohibiting when surface water can be applied could be referenced to the unsanitary bacterial load of the impounded surface water. We use this standard for public recreational water in every state. This would be a step in the right direction to improve public health.

]]> https://www.foodqualityandsafety.com/article/agricultural-water-safety/#comment-96484 Fri, 19 Apr 2019 15:17:30 +0000 https://www.foodqualityandsafety.com/?post_type=article&p=30430#comment-96484 Fruits and vegetables grown in the open fields, while not naturally contaminated, are subject to contamination from birds and other animals. In addition the use of contaminated surface or ground water for irrigation or washing is especially problematic. During harvesting and processing cross-contamination of produce can easily occur between products, as well as by inadequate worker hygiene. Since such foods are often eaten raw. Without effective intervention strategies in the processing plant, they can and do result in foodborne illness. Other than properly washing and peeling (when feasible) produce before consumption, consumers have little protection. Better and more effective scientifically proven safe intervention strategies such as UV disinfection, irradiation or chemical treatments etc. must be adopted by produce processors. In addition, more attention needs to be paid to plant sanitation and environmental monitoring.

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