Microbial food safety risk management in leafy vegetables
Summary
Mind the Ws
Microbial food safety risk management in leafy vegetables
| Risk | How to manage | |
|---|---|---|
| Water | Contaminated surface water being used for overhead irrigation. | Manage sediment in surface water and monitor water quality regularly to ensure E. coli levels are <100 cfu/100 mL. |
| Weather extremes | Flooding and heavy rainfall exacerbate pathogen transfer from the environment into production and processing facilities. | Plan, prepare and act. Document these events and conduct risk assessment on produce, soil and water sources. |
| Washing and sanitisation | Cross-contamination of produce in wash water due to inadequate sanitiser concentration and water replenishment. | Drinking quality wash water (E. coli <1 cfu/100 mL) containing a sanitiser to be used for produce washing and sanitisation. |
| Waste from animal operations | Contaminated faecal waste used as organic soil amendments. | Use compost and/or assess microbial safety of organic amendments before soil application. |
| Wildlife/animal incursions | Wildlife incursion during production and livestock grazing before planting can cause crop and soil contamination, respectively. | Manage wildlife according to local laws and avoid animal grazing before crop planting. |
| Wind from animal operations | Airborne contamination risks in proximity to intensive livestock operations, including compost yards. | Selection of growing location, buffer zones and the use of perennial and annual windbreaks. |
| Workers | Poor hygiene practices, sickness and inability to understand the food safety risks and management procedures. | Educate and train workers the importance of hygiene and food safety and how it could benefit the public health. |
