Extension articles, Expanded Conference and Workshop Abstracts, Workshop Handouts related to Good Agricultural Practices and Microbial Food Safety for Edible Horticultural Commodities.

 

Issue	Articles
Microbial Food Safety For Growers, Packers, and Handlers of Horticultural Products	View as html The majority of fresh consumed fruits and vegetables in the United States are wholesome and free of microorganisms that could result in illness under common and sensible handling and food preparation practices. In addition, many fruits and vegetables have natural barriers that minimize the chance that any surface contamination could be transferred to the internal edible portions, up to the point of harvest. These same barriers may also increase the effectiveness of removal of contamination during washing combined with light to vigorous brushing, depending on the sensitivity of the item. For some tolerant commodities, dry brushing in combination with a volatile antimicrobial treatment and rapid drying is an effective method for surface microbial reduction.
Key Points of Control for Microbial Food Safety: Edible Landscape Plants and Home Garden Produce	This publication provides a brief outline of the important components of microbial food safety practices of which we should all be aware. The diversity and scale of home garden environments, gardening practices, and food handling practices make the idea of a single approach to food safety planning in the garden unrealistic; instead, this publication will focus on the key guiding principles of preventing contamination, reducing the survival of pathogens, and preventing cross-contamination at each step. You can develop an individual food safety plan for your home garden by applying these principles, which are drawn from research and practical experience.
Microbial Food Safety Concerns for Edible Landscape and Home Gardening	View as html Brochure version of the publication above.
Microbial Food Safety for Melon Producers, Handlers and Processors	View as html The purpose of this brochure is to provide a brief outline of the fundamental components of microbial food safety that should be part of any comprehensive management plan for melon producers, harvest service operators, distribution and wholesale handlers, and fresh cut processors.
Microbial Food Safety For Fresh Market Tomatoes	View as html The purpose of this brochure is to provide a brief outline of the fundamental components of microbial food safety that should be part of any comprehensive management plan for mature-green and vine-ripe growers, specialty tomato producers, harvest service operators, distribution and wholesale handlers, direct marketers, and fresh cut processors.
Postharvest Chlorination-Basic Properties	Disinfection is the treatment of process water to inactivate or destroy pathogenic bacteria, fungi, viruses, cysts, and other microorganisms. The goal of disinfection is to prevent the transfer of these organisms from process water to produce and from one produce item to another during postharvest handling, increasing the likelihood that the produce is microbiologically safe for human consumption. Disinfection may employ chemicals such as chlorine, iodine, ozone, or peroxide, or it may use physical processes such as microfiltration or ultraviolet illumination. Publication 8003
Dips and Sanitizers	View as html Summary of Presentation Food Safety Session: Ontario Horticultural Crops Conference February 28, 2002
Eliminate Fecal Coliforms	View as html Draft of lay discussion of issues surrounding the adequacy and inadequacy of current microbial indicators for pre-harvest and postharvest water use with fresh produce.
Trends in Food Safety from a California Perspective	View as html Summary of Presentation Food Safety Session: Ontario Horticultural Crops Conference February 28, 2002