Articles
PATHOGEN DISINFECTION TECHNOLOGIES, METRICS, AND REGULATIONS FOR RECYCLED ORGANICS USED IN HORTICULTURE
Article number
1018_69
Pages
621 – 630
Language
English
Abstract
This report focuses on the efficacy of thermophilic and multi-stage treatment technologies in disinfecting generic E. coli, E. coli O157:H7, Salmonella spp., Listeria monocytogenes, parasites, and viruses in recycled organic residuals.
Some recyclable organics can contain public health pathogens when delivered to a composting facility.
Producing marketable soil amendments that meet high quality food safety standards for fresh produce commodities like leafy greens, tomatoes, onions, and cantaloupes requires diligent process management and record-keeping.
Recent advances in composting and digestion technologies along with advances in knowledge of pathogen prevalence, survival, and susceptibility to treatments and natural attenuation provide a substantive foundation for improved sanitary quality of recycled organics for horticultural production.
Establishment and use of Hazard Analysis Critical Control Point (HACCP) plans for facilities producing high quality soil amendments can aid process management for conventional and organic production systems.
Use of HACCP approaches supports pathogen risk reduction metrics (e.g., E. coli O157:H7, Salmonella spp.) developed for targeted fresh and fresh-cut horticultural produce.
Some recyclable organics can contain public health pathogens when delivered to a composting facility.
Producing marketable soil amendments that meet high quality food safety standards for fresh produce commodities like leafy greens, tomatoes, onions, and cantaloupes requires diligent process management and record-keeping.
Recent advances in composting and digestion technologies along with advances in knowledge of pathogen prevalence, survival, and susceptibility to treatments and natural attenuation provide a substantive foundation for improved sanitary quality of recycled organics for horticultural production.
Establishment and use of Hazard Analysis Critical Control Point (HACCP) plans for facilities producing high quality soil amendments can aid process management for conventional and organic production systems.
Use of HACCP approaches supports pathogen risk reduction metrics (e.g., E. coli O157:H7, Salmonella spp.) developed for targeted fresh and fresh-cut horticultural produce.
Authors
P.D. Millner
Keywords
composting, bacteria, E. coli O157:H7, Salmonella, Listeria monocytogenes, parasites, viruses, helminthes, food safety, pathogens, HACCP
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