Articles
Produce safety program from the field to the table: innovations in a changing world
Article number
1442_38
Pages
287 – 292
Language
English
Abstract
Implementation of a produce safety program (PSP) is essential to reduce microbiological risks in fresh fruits and vegetables.
It encompasses a set of measures, procedures and practices designed to ensure the safety and integrity of fresh produce from farm to table.
The main objective is to prevent contamination, minimize risks associated with microbial pathogens or other hazards and maintain the quality of produce.
A holistic approach is crucial in a PSP because it recognizes that safety is not just a single step or practice but a combination of various interconnected factors.
It involves looking at the entire supply chain, from farm to table, and understanding how each stage can impact the safety of the final product.
Therefore, ensuring the safety of produce from the field to the table involves a combination of good agricultural practices (GAPs), good hygiene practices (GHP), good manufacture practices (GMP), safe practices in kitchens and homes and implementation of intervention strategies.
Climate change and new production systems, such as controlled environmental agriculture (CEA) present challenges to PSP, requiring adaptations and modifications to ensure continued effectiveness.
There are specific climate change adaptations such as water management, and monitoring and early warning systems that can be implemented to reduce risks.
Similarly, challenge related to CEA can be mitigated with different strategies such as the development of specific food safety protocols for irrigation water and environmental surfaces and equipment.
This article focuses on current research performed at the Microbiology and Quality (MxQ) of Fruits and Vegetables research team, part of the CEBAS-CSIC Institute in Spain, which includes adaptive responses and implementation of a dynamic and adaptive PSP to help growers and producers to address the challenges posed by climate change and new production systems.
It encompasses a set of measures, procedures and practices designed to ensure the safety and integrity of fresh produce from farm to table.
The main objective is to prevent contamination, minimize risks associated with microbial pathogens or other hazards and maintain the quality of produce.
A holistic approach is crucial in a PSP because it recognizes that safety is not just a single step or practice but a combination of various interconnected factors.
It involves looking at the entire supply chain, from farm to table, and understanding how each stage can impact the safety of the final product.
Therefore, ensuring the safety of produce from the field to the table involves a combination of good agricultural practices (GAPs), good hygiene practices (GHP), good manufacture practices (GMP), safe practices in kitchens and homes and implementation of intervention strategies.
Climate change and new production systems, such as controlled environmental agriculture (CEA) present challenges to PSP, requiring adaptations and modifications to ensure continued effectiveness.
There are specific climate change adaptations such as water management, and monitoring and early warning systems that can be implemented to reduce risks.
Similarly, challenge related to CEA can be mitigated with different strategies such as the development of specific food safety protocols for irrigation water and environmental surfaces and equipment.
This article focuses on current research performed at the Microbiology and Quality (MxQ) of Fruits and Vegetables research team, part of the CEBAS-CSIC Institute in Spain, which includes adaptive responses and implementation of a dynamic and adaptive PSP to help growers and producers to address the challenges posed by climate change and new production systems.
Authors
A. Allende, M.I. Gil, P. Truchado
Keywords
microbiology, farming, postharvest contamination
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