Monroe County produce growers get help with food safety

Monroe County produce growers get help with food safety

The ripple effects caused by foodborne illness outbreaks are scary for the victims - estimated to be upwards of 76 million a year - and the many businesses who are responsible for production, processing and distribution of food. With just a rumor of microbial outbreak, well-intentioned food producers can be out of business for good.

As the growing season reaches its peak in western New York for locally grown fruits and vegetables, food safety is a top priority. To encourage locally grown marketing efforts at farm stands and for major food retailers, enhancing consumer confidence in the quality and safety of fresh market produce is critical. Although no one knows for sure just how much foodborne illness originates in farm fields, greenhouses and orchards, there are many steps growers can take to reduce the risk of pathogens from contaminating fresh food.

Since 1999, Cornell University has housed the National Good Agricultural Practices (GAP) Program funded jointly by the USDA and FDA. The goal of the GAPs project is to reduce microbial risks in fruits and vegetables by developing a comprehensive extension and education program for growers and packers. The GAPs project has collaborators in 16 states and has created many educational materials to help promote the use of good agricultural practices on the farm.

Robert Hadad, the Cornell Cooperative Extension Regional Vegetable Program Specialist, estimates there are 400 to 500 farms in the nine county surrounding region that could benefit from the GAPs program and food safety audit. "When I came on the job in the fall of 2005," said Hadad, "it was clear as I met local growers and processors that we needed to get a grip on food safety. Even without the unfortunate scares we've recently experienced with tomatoes, spinach and others, this makes good common sense. Contamination can happen anytime, anywhere. This is a major industry concern. We just wanted to develop an educational process that growers can take advantage of that adequately prepares them for the inspection process."