NIFA outlines Extension efforts to ensure fresh produce safety

A recent National Institute of Food and Agriculture article highlighted several Cooperative Extension programs at land-grand colleges and universities working to ensure the safety of fresh produce.

Article author Margaret Lawrence notes that while the market value of U.S.-grown produce continues to rise, foodborne illness outbreaks related to fresh produce post a threat to grower operations.

For instance, a salmonella outbreak traced to a Florida cucumber grower has made headlines.

Extension training provides resources to reduce contamination of fresh produce through the Good Agricultural Practices (GAP) and Food Safety Modernization Act (FSMA) programs.

Recent Extension program highlights include:

• University of Georgia and Fort Valley State University agents guided 20 producers through a Demystifying the Good Agricultural Practices (GAP) Audit training program. The workshop covered best practices related to field sanitation and hygiene, worker health and hygiene, and effective recordkeeping.
• A Penn State Extension team is delivering training and other educational resources that will help Pennsylvania’s food and agricultural industry comply with FSMA. The team’s website includes guides, publications, articles and videos.
• North Carolina State University Extension has developed commodity-specific guidance that provides preventative on-farm practices to reduce the possibility of contamination. In addition to vegetables and fruits, there are guides for fresh herbs, mushrooms and greenhouse products.
• Purdue Extension offers Produce Safety Alliance Grower Training to help growers increase their postharvest handling and sanitation skills. Last year, more than 90% said they are more confident in implementing practices to address postharvest handling and sanitation risks.
• Oklahoma State University Extension partnered with Pawnee Nation College to offer training in food production and safety as well as technical assistance to food related Tribal projects. After receiving training in food production, safe processing, regulatory compliance and business setup, the Pawnee Seed Preservation Society launched a food business producing freeze-dried traditional Pawnee foods.