PRACTICES DURING HARVEST AND COOLING LEADING TO CONTAMINATION OF FARM PRODUCE

Contamination of fresh produce by Microbes can occur easily during harvesting.

Contamination is commonly caused by field workers or by the physical environment of the produce.

Environmental sources of contaminants include soil, water, air, hands, containers, etc.

Preventing contamination of produce with pathogens is critical, since their presence increases the risk of illness for consumers and lowers food safety.

Contamination of agricultural produce during harvest

Some products like grapes and strawberries; are manually harvested, never cooled nor washed at harvest and packed in the field immediately after harvest.

Packing in the field generates a condition where contamination can occur easily from soil, other solid contaminants and disease causing microbes from the hands of the packer.

Since manual harvesting (the use of hands during harvest) is involved, there is a great deal of handling and contamination of the product is likely.

Some farmers use water taken directly from rivers or holding ponds for washing produce whose safety is doubtful.

When fruits and vegetables are immersed in such water containing pathogens, they can become contaminated.

Others do not clean machines for use in harvesting and handling produce before and after use, a practice that allows residues from the previous harvest to contaminate the new harvest.

Others handle containers and packing materials carelessly, allowing them to be full of dirt and other contaminants.

How produce is contaminated during cooling

Cooling methods using water and ice as the cooling media have the greatest potential for contamination of fruits and vegetables.

It is crucial that ice used in cooling is produced from chlorinated, potable water and stored in a hygienic manner.

Water and ice used for cooling systems should be free of bacterial contamination.

Practices that minimize contamination of agricultural produce

Add an approved disinfectant  to keep  water free from micro-organisms.

These include disinfectants such as sodium hypochlorite, calcium hypochlorite or liquid chlorine.

Good hygienic practices should be followed in handling containers and packing materials to prevent product contamination.

It is important to place a water settling and filtration device in the cooling-water treatment system to remove organic material.

Cooling water should be replaced regularly (at least once a day, depending on the amount used and condition of the produce).

Sick people should not be allowed to work in the farm especially during harvest as some diseases like typhoid among others are spread though contact.