Food Safety Produce Rules How Preventive Controls work From Farm to Fork

Transcription

1 Food Safety Produce Rules How Preventive Controls work From Farm to Fork 1 9 th Dubai International Food Safety Conference Linda J. Harris, Ph.D. Department of Food Science and Technology, University of California, Davis NOVEMBER 10, 2014

2 Overview Background Outbreaks Sources of Pathogens and Interventions Summary

3 Food Regulations 3 Food Safety Modernization Act, food safety regulations including o o o o PRODUCE SAFETY RULE Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption PREVENTIVE CONTROLS RULE Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Human Food

4 Implementation 4 Produce Safety Rule o Final expected October 2015 o Implementation through 2020 Preventive Controls Rule o Final expected August 2015 o Implementation through 2018

5 Main Themes of the Legislation Prevention Enhanced Partnerships Inspections, Compliance, and Response Import Safety

6 Food Safety Modernization Act Covers: Production, Harvesting and Packing Raw Agricultural Commodities Distribution of All FDA Foods NOT: Food Service and Retail State Regulated Further Processing All FDA Foods including Produce

7 Plant Products In PRODUCE 7 Plant Products Out Fruits Culinary Herbs Oil seeds Dried Culinary Herbs and Spices Vegetables Sprouted Seeds Cereals and Grains Legumes Mushrooms Tubers Tree nuts

8 PRODUCE SAFETY RULE Plant Products In 8 Plant Special Products Category Out Fruits Culinary Herbs Oil seeds Dried Culinary Herbs and Spices Vegetables Sprouted Seeds Cereals and Grains Legumes Mushrooms Tubers Tree nuts

9 Postharvest Options Can Preserves Pasteurized Juice Ferment Fruits Vegetables Fruits Vegetables Herbs Fruits Vegetables Fruits Vegetables Produce/PC

10 Postharvest Options Freeze Fresh Juice Freshcut Whole Fruits Vegetables Herbs Fruits Vegetables Fruits Vegetables Herbs Fruits Vegetables Herbs

11 Managing Pathogen Risks in Produce Postharvest Pathogen Control Can Preserves Juice Ferment Freeze Fresh/Fresh cut Dry Well characterized and controlled pathogen reduction option (typically thermal) Less characterized but generally recognized pathogen reduction step Good agricultural practices Contamination risk reduction Postharvest controls

12 Final Preparation Options Cooking Juicing Fresh Fruits Vegetables Herbs Fruits Vegetables Fruits Vegetables Herbs No Kill Step

13 Reported outbreaks of foodborne illness linked to FDAregulated foods by vehicle (N=532 outbreaks) Processed foods 8.1% Sprouts 5.8% Produce 16% Mostly fresh Egg 39% Seafood 26% Dairy 3.9% Source FDA/CFSAN 2011

14 Types of fresh produce associated with outbreaks of foodborne illness (N=87) Melons 16% Tomatoes 17% Berries 10% Green onions 3.4% Herbs 6.9% E. coli O157:H7 Salmonella Unknown 3.4% Others 10% Leafy greens 32% Source Credit FDA/CFSAN 2011, CDC Listeria Hepatitis virus

15 Sprouts Common Produce/Pathogen Pairs Leafy greens Salmonella Tomatoes E. coli O157:H7 Berries Melons Cyclospora/parasites Leafy Herbs Hepatitis virus/viruses

16 Enteric (Fecal) Pathogens (partial list) E. coli O157:H7 Salmonella Cyclospora/parasites Hepatitis virus/viruses

17 Log CFU/g Survival/Growth of Pathogens in Fresh Produce Storage time (hours)

18 Survival/Growth of Pathogens in Intact Fresh Produce 18 Condition Survival Growth Intact Variable Rare Wounded Enhanced Possible Temperature Warm Decreased Enhanced Cold Enhanced Slowed Humidity High Enhanced Enhanced Low Decreased Decreased

19 Growth of Pathogens in Cut Fresh Produce 19 ph Growth at Elevated Temperature Example High Rapid Sprouts, melon, chopped herbs, cut lettuce Low Slow but possible Chopped tomatoes, apples

20 Fresh Postharvest Handling Removal of microorganisms is difficult because produce surfaces are complex What we see. What E. coli sees.

21 Surface Characteristics

22 What are the sources of contamination?

23 Fresh Produce Preharvest/Harvest: Primary sources of contamination Water Soil Amendments Wildlife Workers

24 Contamination can Occur Throughout the Supply Chain Scope and size of outbreaks tend to decrease as point of contamination Is closer to consumption

25 Good Agricultural Practices Focus is on RISK REDUCTION o Prevent contamination where possible

26 Postharvest Management Focus: Preventing Spread of Contaminants Preventing Introduction of Contaminants Water Quality Management Sanitation Worker Hygiene Cold Chain Management Good Packinghouse Practices

27 Food Service Management Focus: Preventing Spread of Contaminants Preventing Introduction of Contaminants Supplier Control Sanitation Water Quality Worker Hygiene Cold Chain Management

28 Produce Food Safety Very important to the diet Many processing options Raw produce risks reduction require Integrated preventive approach

29 Question? 29