EVALUATION OF FOOD CONTACT SURFACES ON-FARM TO ASSESS, MONITOR, AND IMPROVE SANITATION BEST PRACTICES
Applied Research
Laura Maxey-Nay
Extension Agent
Virginia Cooperative Extension
Ashland
Abstract
Sanitation (cleaning and sanitizing) of food contact surfaces (FCS) is vital to sustaining the safety and quality of fresh fruits and vegetables. Assessing and monitoring the microbial quality of FCS is necessary to ensure proper execution of sanitation procedures, and improve sanitation best practices. Thus, the objectives of this applied research were (i) to evaluate the microbial quality of FCS used on a Virginia commercial produce farm through environmental sampling, and (ii) from sampling results, direct targeted cleaning and sanitizing of areas with higher risk of contamination. This project was performed collaboratively between Virginia Cooperative Extension (specialist and agent) and a commercial produce operation (daughter of owner). Samples (n=80) of workers hands, harvest buckets, harvest bins, water dump tank, conveyor belts, brushes, water blocker curtains, and packing turntable were collected during one production season for the quantification of microbial indicators: aerobic plate counts (APC), coliforms, and Escherichia coli. The highest populations recovered were from APC, followed by coliforms and E. coli. All E. coli counts were below the limit of detection (<1 log CFU/100 cm2). APC and coliform counts ranged from 5.8 to 1.6 and 2.9 to <1 log CFU/100 cm2, respectively. For APC and coliforms, brushes and harvest containers (bins, buckets) showed significantly higher mean counts than samples from surfaces in or adjacent to the washing line (water dump tank, conveyor belt, water block curtain, packing turntable). The washing line for this farm used potable water with addition of sanitizer to reduce the likelihood of cross contamination. Post-sanitation sampling observed significantly lower APC and coliform counts, compared to operational sampling (approximately 2 and 1 log CFU/100 cm2 lower, respectively) for each surface sample-type, except brushes. APC (4.6±0.4 and 4.3±0.3 log CFU/100 cm2) and coliform (2.4±0.3 and 2.1±0.4 log CFU/100 cm2) counts were not significantly different between operational and post-sanitation sampling, respectively. Findings demonstrated not all FCS have the same microbial quality, and that brushes were challenging to clean and sanitize, requiring specialized procedures. Additionally, monitoring for microbial indicators (APC, coliforms) were useful tools to verify and improve sanitation practices, which can increase product safety and quality.
Poster has NOT been presented at any previous NACAA AM/PIC
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Authors: Laura Maxey-Nay, Laura Strawn, Shelly Underwood
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Maxey-Nay, L. Extension Agent, Hanover: Virginia Cooperative Extension, Virginia, 23005
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Strawn, L. Extension Specialist, Food Science & Technology: Virginia Tech, Virginia, 24060
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Underwood, S. Intern, Hanover: Virginia Cooperative Extension, Virginia, 23005