Menu

A Cornell University program is providing help to fruit and vegetable producers who would like to take voluntary steps to prevent microbial contamination to their products on the farm. "Food Safety Begins on the Farm" was started in 1999 and provides common-sense guidelines to farmers and their employees about ways to reduce contamination with Good Agricultural Practices (GAPs).

Besty Bihn, project coordinator for the program, defined a GAP as any procedure or activity that reduces microbial risk to fruits and vegetables on the farm or in the packing house. "GAPs are an individual thing," Bihn said. "Farm practices and management style determine how you would incorporate them on the farm," she said.

Bihn's said fruit and vegetable consumption has increased 24 percent from 1990 to 1997. As consumption has increased, so have the number of produce-related food borne illnesses. Over time, microorganisms are becoming more virulent and more likely to make us ill and are adapting and living in environments that used to destroy them. Food borne illnesses account for 325,000 hospitalizations each year and economic losses of between $10 and $83 billion, she said.

These outbreaks have a direct result on the farm. In 1996, Bihn said strawberry growers lost an estimated $50 million after being mistakenly indicated as a source of pathogens in an outbreak. Also, some food buyers are requesting third party inspections of farms to ensure food safety.

With all these things at work, the produce industry is vulnerable, so prevention of contamination is key. "We can't guarantee all potential food safety hazards will be eliminated, so we should do all we can to take precautions," Bihn said.

Bihn suggested evaluating the entire operation – from preplanting, production to harvest and post harvest. Irrigation, water sources, manure sources (and use and handling), employee training and hygiene, farm and equipment sanitation are elements to be reviewed.

Cornell University offers resources for producers interested in exploring Good Agricultural Practices on their farms. "Food Safety Begins on the Farm" program offers a grower's guide, a pamphlet printed in both English and Spanish, a resource manual and a Web site, which can be linked from the Ohio Farm Bureau Web site (www.ofbf.org), under the featured links section. Bihn said the farmers she has spoken with are also interested in the possibility of a training video for employees.