Fruit and Vegetable News

Annalisa Hultberg, Extension Educator, food safety If you are using surface water sources like ponds, creeks, rivers or water that has been collected from roofs for irrigation of your produce, remember that these sources of water can be high risk for contamination and you must take steps to reduce those risks. The water is open to the environment and can be contaminated with human pathogens like Salmonella and toxigenic E. coli that can sicken people if it is on your produce. Read on for tips on safety when using surface water for produce irrigation. What are the risks with using surface water for irrigating fruits and vegetables? While surface water like water pumped from a pond, stream, creek or river might seem like a cheaper alternative to ground water, this water must be used with caution. Water used for irrigation can be a source of contamination for our fruits and vegetables if the water contains human pathogens, such as Salmonella or  E. coli  from human or animal fec...

 Annalisa Hultberg, Extension Educator, food safety Recently some farms in Minnesota were hit with significant flooding damage. Flooding can be detrimental to crops for a number of reasons, including potentially introducing chemical and microbial risks to the fresh produce that can then cause human illness if ingested.  Here are some guidelines to keep in mind when you are considering the safety of your produce after a flooding event.    Image courtesy of Produce Safety Alliance and Keith McCall,  of the National Resource Conservation Service Food Safety Risks with Flooding First, remember that according to the FDA, floodwater is defined as the water that has come onto your property from a source off the property. It is not just heavy rain falling and pooling around your plants, or a sprinkler left on overnight.  The risks from flood waters that come in two main categories:  human microbiological pathogens such as bacteria, viruses and parasites t...

 Annalisa Hultberg Extension Educator, food safety  While not all produce should be washed during postharvest handling, some items like greens need to be washed to remove soil or to hydrocool to remove field heat from product. There are two general ways to wash produce - in a bulk tank or tub, or on a spray table. Read more for tips to reduce risk and keep your produce safe, clean and high quality in storage this season when washing in a bulk tank.  What are the risks with bulk washing?   Bacteria such as Salmonella spp.  and Escherichia coli O157:H7  may be present on produce, or tools, hands or other surfaces, and can spread via produce wash water. Postharvest water has been linked to several foodborne illness outbreaks, including the Listeria on cantaloupe outbreak  and a recent outbreak of Salmonella in shelled peas in Wisconsin .   While bulk washing is required in some instances (greens for example, and often broccoli and some ...