INTRODUCTION

Introduction to Food Safety, GAP AND ISO

Food safety issues are as old as mankind and since time immemorial humans have
developed strategies to ensure that the food they eat does not harm them. To produce food
with any new technology, there must be appropriate safeguards to protect human and
animal health. There exist few written records, but it is reasonable to assume that,
historically, the safety of new products of food was established by trial and error. The foods
consumed today are generally viewed as safe, based on their long history of such safe use.
It is worth noting that this general acceptance of historical safety does not necessarily
mean that some traditional foods may not cause adverse health effects under some
circumstances.
Microbial contaminants and potentially toxic chemicals, both natural and man-made, are
considered to be the sources of most of the risks we face when we eat food. A top priority
has been to make sure the public is protected from infectious agents such as food-borne
viruses and bacteria, considered to be the leading source of food-borne illness. The safety
of the chemicals present in foods is also an important consideration. This is because the
average diet consists of numerous chemical substances. Some of these are natural plant
chemicals that may be toxic because they are natural pesticides that are produced by plants
themselves to protect them against insects and other herbivores; others are applied
intentionally as additives or occur as unintentional contaminants such as pesticide
residues.
Good agricultural practice (GAP) is a certification system for agriculture, specifying
procedures (and attendant documentation) that must be implemented to create food for
consumers or further processing that is safe and wholesome, using sustainable methods.
While there are numerous competing definitions of what methods constitute good
agricultural practice there are several broadly accepted schemes that producers can adhere
to.
ISO (the International Organization for Standardization) is a worldwide federation of
national standards bodies (ISO member bodies). The work of preparing International
Standards is normally carried out through ISO technical committees. Each member body
interested in a subject for which a technical committee has been established has the right
to be represented on that committee. International organizations, governmental and non-
governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with
the International Electrotechnical Commission (IEC) on all matters of electrotechnical
standardization.
1. PRIMARY SOURCE OF MICROBIAL CONTAMINATION OF FRESH FRUITS AND
VEGETAMBLES

MANURE/COMPOST AS A SOURCE OF MICROBIAL

The use of organic materials such as livestock excreta, slurries, abattoir wastes, sewage
sludge as well as municipal and industrial waste treatment residuals as soil amendments is
widespread.
Pathogens may be spread through direct interaction of vegetable surfaces with manure, or
by splashing of (contaminated) soil/manure particles from the soil on vegetables via
rainfall and/overhead irrigation or by vectors.

Manure application could be by broadcasting as a solid, semi-solid or liquid throughout the

field or by the introduction of livestock or wildlife feces at distinct locations. In many parts
of the world, organic cultivation systems use more manure than conventional growers, and
chemical treatment against pathogens is prohibited in organic farming. There have thus
been some assertions that organic produce represents a more significant safety risk than
its non-organic counterpart, although, there is no unequivocal research evidence
supporting this claim.
The survival of pathogens in manure and biosolids depends on factors such as the manure
source, production process, and characteristics, treatment technique applied,
physicochemical factors like pH and relative humidity, incidence of antagonists or
predators, weather conditions, desiccation, aeration, soil type, degree of manure
incorporation, amongst others.
Manure treatment techniques such as composting, aerobic and anaerobic digestion,
pelleting, alkaline stabilization, conditioning, dewatering and heat drying have been used to
treat manure before application as fertilizer for a long time.
Due to the diverse range of variables associated with manure composition, treatment, pre-
application storage, application and incorporation, regulatory bodies have stipulated
minimum manure-to-harvest time intervals necessary to ensure microbiological safety.

IRRIGATION WATAER
Irrigation water has been identified as a potential source of produce contamination.
Being a common and essential requirement for crop production, water must be supplied to
plants when necessary, and irrigation water sources are used to supplement limited
rainfall in many areas.
Epidemiological investigations of food poisoning outbreaks, experimental studies
examining pathogen contamination of fruits and vegetables as well as observations of
increased incidence of disease in areas practicing wastewater irrigation with little or no
wastewater treatment indicate that contaminated irrigation water might indeed be a
source of foodborne pathogens on fresh production.
The ability of a pathogen to survive (or persist) in the environment (and on produce) is an
essential determinant in the risk of human infection. The actual risks associated with
pathogens occurring in irrigation water depend on numerous variables including
environmental conditions such as temperature, pH and UV light . Other factors such as the
excreted load of the pathogen, its latency period before it becomes infectious, its ability to
efficiently multiply outside a mammalian host, its infectious dose for humans, inhibitory
competition from the indigenous microflora as well as host response also play a relevant
role.

SOIL

Soils typically harbor an abundant consortium of microorganisms, some of which are

human pathogens such as B. cereus, Clostridium botulinum, C. perfringens, Listeria
monocytogenes and [Link] may, therefore, serve as a medium of plant
contamination through seeds, roots or surfaces. Many soil resident pathogens have adapted
to survival in soil with spores persisting indefinitely. However, since many agricultural
soils are predisposed to point and non-point sources of pathogenic contamination,
allochthonous pathogens may continuously be introduced into soil environments. Some of
the primary sources of pathogens into soil include the use of contaminated irrigation water
and manure, animal grazing, municipal solid wastes and other effluents.
Soil matric potential (moisture levels) is determined by soil properties and water inputs
through precipitation and/irrigation and has been demonstrated to be one of the most
critical factors influencing microbial transport and survival in soil.
Cool, moist environments are favorable for the survival of bacteria and viruses. Under dry
soil conditions, a reduction in bacterial and viral population densities are usually observed.
Nutrient availability is essential for the survival of microbes in the soil. The presence of
organic matter promotes the survival, and in many cases, the regrowth of enteric bacteria .
Organic matter improves nutrient retention, serves as carbon sources for bacterial species
and enhances moisture retention.
The soil is the most important cultivation medium and represents a relevant risk for
produce contamination.
It is important to further understand the effects of soil types, environmental factors,
biological processes and interactions, cultivation and management practices on the
behavior of (indigenous and foreign) enteric pathogens in agricultural soils.

ANIMAL AND INSECTS

Apart from farm animals, whose roles as reservoirs of enteric pathogens has been
established, wild animals such as birds, reptiles, rodents, amphibians, some helminths, and
insects like flies and beetles can also serve as vehicles of pathogens to contaminate
cultivation media and produce. Livestock and wild animals may gain access to cultivation
areas either because of adjacent land use (livestock rearing) or by intrusion.
Insects are typically ubiquitous in cultivation fields, and hence, have unrestricted access to
produce. They are usually found in manure piles, feedlots and other habitats near
cultivation fields, and so farms practicing mixed farming represent a more significant risk.
Many bacterial species have evolved to exploit insects as hosts or vectors. Filth flies, fruit
flies, cockroaches and other insects act as mechanical and biological vectors to contaminate
fruits and vegetables on the field.
Insects that feed on plants also play significant roles in produce contamination by
providing direct routes for internalizing pathogens from manure to plants in the field.
Insect deterioration creates openings that aid the ingress of pathogens into inner plant
tissues, thereby enhancing colonization of spoilage and pathogenic bacteria on produce. A
seasonal trend to contamination by insects has been identified. There is increased insect
and animal activity during the warmer months of the year. Moreover, peak incidences of
pathogens have been reported during the warmer months.
Reptiles including snakes, lizards, chameleons, turtles, as well as other ophidians, saurians
and chelonians have been found harboring enteric bacteria like Salmonella. Many wild
rodents are asymptomatic carriers of pathogens like Salmonella and Campylobacter. The
occurrence of rodents on farms are often associated with infrastructural impairment, and
although their destructive tendencies have been widely recognized, their zoonotic risks are
often primarily underestimated. They are capable of amplifying the number of pathogens in
the environment and transferring them to other farm animals and produce. Commensal
rodents (house mice and rats) pose a particular threat because of their ecology (they live
close to livestock) and high fecundity.

GOOD AGRICULTURAL PRACTICE DURING PACKAGING, STORAGE AND TRANSPORTATION

DURING PACKAGING

Remove as much dirt and mud as possible from fresh produce outside of packing
operations or packing areas. Removing dirt outside the packing operation minimizes the
accumulation of contamination inside the operation.
  As part of the sorting and grading process, remove injured and decayed
produce from the rest of the crop to prevent potential spread of contamination to
uninfected produce.
 Take steps to prevent airborne contaminants from entering open packing
operations. Situate packing operations away from livestock, poultry, and manure
storage and treatment operations, since these may be a source of airborne
contaminants.
 Repair or discard damaged containers—inspect containers regularly. Storage
containers that are so damaged that they cannot be thoroughly cleaned should be
discarded.
 Clean and sanitize containers and bins before using them to transport fresh
produce.
 Protect unused, cleaned, and new packing containers from contamination when in
storage. Sources of contaminants include pests, dirt, and water condensation from
overhead equipment and structure

ii. Equipment, containers and materials that come in contact with produce shall be made of
material
that will not contaminate the produce and is easy to clean. (Major)
iii. The containers used for storage of chemicals, waste, and other dangerous substances
shall be
clearly identified and not be used to hold or store produce. (Major)
iv. Equipment and containers shall be regularly maintained to minimize contamination of
produce
and shall be kept in areas separate from chemicals, fertilizers and soil additives to avoid
cross
contamination. (Major)
v. Equipment, containers and material shall be checked for soundness and cleanliness
before use
and cleaned, repaired or discarded as required. (Major).
vi. The producer shall, at least once a year or as per the legal requirements of the country,
have his
measuring devices calibrated for ensuring correctness of measurement. (Major)

DURING STORAGE AND TRANSPORTATION

Sanitation During Storage in the Packing House
 Storage areas are clean and free of contamination.
 Storage areas are used exclusively for food crops
and their containers.
 Produce is stored at least 6 inches off the floor,
depending on the nature of the crop.

Produce can be transported from the field to the packing area or from the farm to market.
No matter where the produce is going, it needs to be transported in a way that reduces the
risks of contamination. Keeping produce safe during transportation is important and often
the last step in delivering safe produce to the customer.
Vehicle cleanliness and worker training that encourages good handling practices are two
areas where you can focus efforts to reduce risks. Keeping your delivery vehicle free of dirt,
debris, and pets will reduce contamination risks and send the message that you care about
all aspects of food safety from the field to the final customer. Maintaining the cold chain
with refrigeration may also be important to some farms. If transportation vehicles have
refrigeration units, they should be monitored and properly maintained to make sure they
hold produce at the appropriate temperature. Even if you do not have a vehicle with an
automatic temperature monitor and refrigeration unit, you can still apply practices that
keep the vehicle at an optimal temperature to protect the produce during transport.
Properly cleaned, packed, and temperature-controlled cargo areas will help minimize
produce contamination, loss, and damage in transit.
Growers should develop a transportation management plan focused on produce safety. A
farm transportation policy that includes requirements for all transportation vehicles
including cleanliness and temperature expectations. Decisions about proper temperatures
for cooling and holding produce should be science-based.
GENERALLY:
Produce shall be stored and transported separately from goods that are potential sources
of
chemical, biological or physical contamination.
Produce should be stored in cool places and overloading should be avoided. Produce
should
be covered to reduce moisture loss during transportation.
Containers filled with produce shall not be placed in direct contact with soil, where there is
a
significant risk of contaminating produce from soil. Pallets, if used, shall be checked for
cleanliness, chemical spills, foreign objects and pest infestation and rejected if there is any
risk of contaminating produce.
Vehicles used for transporting produce shall be kept clean and maintained in good
condition.
These shall be checked before loading for cleanliness, chemical spills, foreign objects and
pest infestation.

THE 12 INTERNATYIONAL STANDARDAIZATION ORGANIZATION

REFERENCE
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