Progress 12/15/16 to 12/14/19
Outputs
Target Audience:Fresh produce consumers, farmers and vendors from the states of Kentucky and West Virginia. We have conducted surveys and workshops for small fresh produce farmers to promote good agricultural practices on farm and at farmers' markets. We have also reached undergraduate and graduate students at both WKU and WVU. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?At Western Kentucky University, the PD (Dr. Khouryieh) provided educational workshop about Hazard Analysis & Critical Control Point (HACCP) on June 13 and 14 of 2019. Dr. Khouryieh has also provided training, mentoring, and financial support for two undergraduate students. At West Virginia University, the Co-PD (Dr. Shen) has worked with WV Small Farm Center and published an extension research notes regarding triple-wash using electrolyzed water SaniDate 5.0 solution on tomato and cucumbers as shown in the publication record. Dr. Shen will also present the results at 2020 WV Small Farm Conference scheduled at Feb 18th at Charleston WV as a small farm produce grower short course. He provided training, mentoring, and financial support for a PhD student, KaWang Li, who will be graduated in fall 2020. How have the results been disseminated to communities of interest?The research results were widely disseminated at conferences that had statewide, regional, and national impact, including Annual Meeting of the International Association of Food Protection, and Annual Meeting of the Institute of Food Technologists. The results have also been presented at outreach training workshops in Kentucky and West Virginia. Dr. Khouryieh conducted an educational workshop about Hazard Analysis & Critical Control Point (HACCP) at Western Kentucky University in Bowling Green, Kentucky on June 13 and 14 of 2019. Dr. Shen worked with WV Small Farm Center and published an extension research notes regarding triple-wash using electrolyzed water SaniDate 5.0 solution on tomato and cucumbers as shown in the publication record. Dr. Shen will also present the results at 2020 WV Small Farm Conference scheduled at Feb 18th at Charleston WV as a small farm produce grower short course. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
For objective two, we have completed the electrolyzed SaniDate solution in a WV squash processing plant study. This study i) evaluated two triple-wash procedures with an H2O2-peroxyacetic-acid mixer (SaniDate-5.0) to improve microbial safety and quality of butternut squashes and ii) determined the feasibility of the triple-wash application in a processing plant. In study I, fresh squashes were dip-inoculated with a mixture of Salmonella and Listeria monocytogenes, followed by two triple-wash steps including water dip-antimicrobial dip-water dip (WAW) or water dip-water dip-antimicrobial dip (WWA). Tested antimicrobials were i) lactic/citric acid blend (LCA; 2.5%); ii) sodium hypochlorite (SH; 100 ppm); and iii) SaniDate-5.0, 0.0064, 0.25 and 0.50%. Surviving bacteria were recovered using XLT-4 agar for Salmonella and MOX agar for L. monocytogenes. In study II, freshly harvested squashes were either left unwashed or triple-washed using WWA in water and SaniDate-5.0 (0.0071 and 0.45%) at a processing plant followed by storage at 9°C for 70 days. Aerobic Plate Counts (APCs), coliforms/Escherichia coli, lactic-acid-bacteria, and psychrotrophs on squashes were tested every seven days. Counts of Salmonella and L. monocytogenes on unwashed squash were 5.0-5.3 and 5.4-6.0 log CFU/squash, respectively. WWA wash was more effective (P < 0.05) in reducing Salmonella (2.5 log CFU/squash) and L. monocytogenes (2.3 log CFU/squash) than WAW (1.8 log CFU/squash for Salmonella and 0.3 log CFU/squash for L. monocytogenes). Antimicrobials caused different degrees in reduction of Salmonella (1.7-2.6 log CFU/squash) and L. monocytogenes (1.2-1.8 log CFU/squash) on squashes, while the highest was achieved with SantiDate-5.0 (0.25 or 0.5%). During storage, SaniDate-5.0 treated squashes showed lower (P<0.05) counts of APCs, coliforms, lactic-acid-bacteria, and psychrotrophs than the unwashed and water-treated samples on days 50 to 70. The estimated annual operating cost of the triple-wash process with SaniDate-5.0 ranges from $487.05 to $1,977.33 for growers producing 1,000-5,000 squashes. The WWA procedure with SaniDate-5.0 appears to be an economically feasible way for local small producers to improve microbial safety and quality of squashes during postharvest processing. For objectives 3, we have conducted an educational workshop about Hazard Analysis & Critical Control Point (HACCP) at Western Kentucky University in Bowling Green, Kentucky on June 13 and 14 of 2019. Six participants (2 females and 4 males) attended the 2-day workshop. A HACCP knowledge questionnaire was developed to measure HACCP participants' knowledge following training. A survey was administered before and after training to assess changes in knowledge. All participants had never been trained in HACCP. All participants had substantially higher overall knowledge scores after the HACCP training.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Khouryieh M., Khouryieh H., Daday JK, and Shen C. 2019. Consumers Perceptions of the Safety of Fresh Produce Sold at Farmers Markets. Food Control, 105: 242-247.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2019
Citation:
Ka Wang Li, Lisa Jones, Wentao Jiang, Hanna Khouryieh�and Cangliang Shen. 2019. Validation of the Efficacy of Triple Wash Procedures with Commercial Antimicrobials to Inactivate�Salmonella�and�Listeria monocytogenes�and Improve Microbial Quality of Squashes: Laboratory and Onsite Plant Studies. Annual Meeting of the International Association of Food Protection, July 21-24, Louisville, KY.
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2019
Citation:
Ka Wang Li, Lisa Jones, Hanna Khouryieh and Cangliang Shen. 2019. Compare the Efficacy of Two Triple-Wash Procedures with Commercial Antimicrobials to Inactivate�Salmonella�and�Listeria monocytogenes�on Tomatoes, Cucumbers and Spinach and Related Economic Feasibility Analysis. Institute of Food Technologists Annual Meeting, June 2-5, 2019, New Orleans, LN. (Third Place Award of 2019 IFT graduate student poster competition at food microbial division)
- Type:
Journal Articles
Status:
Accepted
Year Published:
2020
Citation:
KaWang Li, Xiaoli Etienne, Yu-Chun Chiu, Lisa Jones, Hanna Khouryieh, Wentao Jiang, and Cangliang Shen. 2020. Validation of Triple-Wash Procedure with A H2O2-Peroxyacetic Acid Mixer to Improve Microbial Safety and Quality of Butternut Squashes and Economic Feasibility Analysis. Food Control, 2020 (Accepted, In Press).
- Type:
Websites
Status:
Accepted
Year Published:
2019
Citation:
Cangliang Shen and Lisa Jones. 2019. Applying Three-step Wash during Produce Processing. (circulated through emails among WVU extension services) https://us9.campaign-archive.com/?u=c8ef548894e23803ce5576625&id=bb9df44b85
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Progress 12/15/17 to 12/14/18
Outputs
Target Audience:Fresh produce consumers, farmers and vendors from the states of Kentucky and West Virginia. We have conducted surveys and workshops for small fresh produce farmers to promote good agricultural practices on farm and at farmers' markets. We have also reached undergraduate and graduate students at both WKU and WVU. Changes/Problems:The food science lab at WVU moved into a new building from fall 2017 to Spring 2018. In consideration of the new lab space, especially the water supply, the installation of the mobile automated electro-chemical activation system was delayed. After several preliminary studies of validation of three step wash process to inactivation foodborne pathogens on fresh produce from WV farmers market, we have established the experiment method and will include the ECA solutions (Electrolyzed water and SaniDate 5.0) in the studies of next year plan. Therefore, we requested to extend the grant time period for 1 more year. What opportunities for training and professional development has the project provided?At Western Kentucky University, the PD (Dr. Khouryieh) provided training, mentoring, and financial support for one graduate student and two undergraduate students. At West Virginia University, Co-PD (Dr. Shen) provided training, mentoring, and financial support for one undergrdaute students and one PhD student KaWang Li who is progressing very well towards PhD degree. How have the results been disseminated to communities of interest?The research results were widely disseminated at conferences that had statewide, regional, and national impact, including Kentucky Academy of Science Annual Meeting, Annual Meeting of the International Association of Food Protection, and Annual Meeting of the Institute of Food Technologists. The results have also been presented at outreach training workshops in Kentucky and West Virginia. What do you plan to do during the next reporting period to accomplish the goals?We are currently writing a manuscript to publish the consumers' perceptions of safety of locally grown perishable foods sold at farmers' markets. We will conduct three-step wash with electrolyzed SaniDate 5.0 to improve shelf life of squash in a WV local processing plant. We will complete this project next Spring, and at least 2 peer-review manuscripts and 2 conference presentations will be generated during the next grant time period. We will conduct GAP workshops targeting small farm producers of fresh fruits and vegetables.
Impacts
What was accomplished under these goals?
For objective 1, data from 239 completed surveys were analyzed. The majority of the participants were females (70%) and well educated (65%) with at least Bachelor's degree. The participants were very good representation of all ages with the 60 or older age group was the largest. The results showed that 42% of participants had previously purchased vegetables once a week from the local farmers' market, 29% purchased fruits once a week, 26% purchased meats 1-3 times a season, and 16 % purchased dairy 1-3 times a season. Ninety-seven percent of participants stated that product freshness and product taste were very important or extremely important reasons for shopping at the local farmers' markets. Almost 65% of the participants reported they were concerned about the safety of perishable farmers' market purchases. The respondents believe that farmers (43.3%) are the most responsible party for the safety of farmers' market products. The results revealed some gaps in food safety knowledge and practices that occur from shopping at farmers' markets to food handling at home, including lack of knowledge regarding refrigeration temperatures and the time for pathogenic bacteria to cause foodborne illness, lack of planning for purchasing a perishable food at a farmers' market, and lack of managing home refrigerator temperature. While food safety practices begin with farmers at the farm, consumer are the final line of protection in the food supply chain to prevent foodborne illnesses. Consumer educational efforts for safe food handling practices should emphasized to mitigate the risk of becoming ill from contaminated produce. For objective 2, we assessed how small produce growers handle containers and evaluate the survival of Salmonella and Listeria monocytogenes on various produce container surfaces commonly used at farmers markets, under storage conditions both at refrigerated and room temperature. In Study I, an anonymous survey was conducted to assess the practices of handling produce containers from 28 vendors at farmers markets in Morgantown, WV and 141 vendors from farmers markets in Kentucky. In Study II, plastic, pressed-card, and wood containers were trimmed (25?cm2) and inoculated with S. typhimurium and Tennessee, and two strains of L. monocytogenes, stored at 3.2?°C (22.19% RH) and 22.5?°C (50.40% RH), respectively, for 21 days and periodically analyzed for microbial populations on XLT-4 (Salmonella) and Modified-Oxford (L. monocytogenes) agars. The survey results showed that plastic, paper, and wood containers are the top three choices for small produce growers to transport and present produce at farmers markets. The pathogens decreased slower (P?<?0.05) at 3.2?°C and on pressed-card and wood surfaces than at 22.5?°C and on a plastic surface. At 3.2?°C, Salmonella counts decreased (P?<?0.05) from 5.27 to 5.53 to 2.63-2.84 log CFU/cm2, and L. monocytogenes decreased (P?<?0.05) from 6.39 to 6.93 to 4.89-5.46 log CFU/cm2 on the three material surfaces by the end of the storage period, with the lowest (P?<?0.05) survival on a plastic surface. At 22.5?°C, Salmonella populations decreased (P?<?0.05) from 4.94 to 5.38 to <1.30 log CFU/cm2 (the detection limit) after 3, 9 and 12 days on plastic, pressed-card and wood surfaces, respectively. L. monocytogenes decreased (P?<?0.05) from 6.39 to 6.93 to ≤1.30 log CFU/cm2 after 12, 12, and 21 days on plastic, wood and pressed-card surfaces, respectively. We used SPSS, SAS and GinaFit software to analyze the survey results and modeling the survival of the pathogens on three storage material surfaces. Results were confirmed by different mathematical survival models for analyzing pathogen inactivation rates. Results suggested that vendors at farmers markets should choose plastic containers to store fresh produce and avoid storing containers at refrigerated temperature. We also evaluated the two different triple-wash process with commercial antimicrobials including proposed electrolyzed SaniDate 5.0 solution to reduce pathogens on WV locally grown tomatoes, cucumbers and spinaches, and conduct related agricultural economic feasibility analysis. Fresh WV locally grown tomatoes, cucumbers, and spinaches were dip-inoculated with Salmonella Typhimurium and Tennessee, and L. monocytogenes (3-strain). Produces were washed through two triple-wash steps (10 s each) including water dip, antimicrobial dip, and water dip (WAW), or water dip, water dip, and antimicrobial dip (WWA), followed by draining (2 min) on paper towel. Tested antimicrobials were 1) lactic and citric acid blend (LCA; 2.5%); 2) sodium hypochlorite (SH; 100 ppm); and 3) a H2O2-peroxyacetic-acid mixer (SaniDate-5.0, 0.25 and 0.50%). Surviving bacteria were recovered on XLT-4 (Salmonella) and MOX agar (L. monocytogenes). Counts of Salmonella and L. monocytogenes recovered on unwashed produce were 3.4-5.1 and 4.3-6.7 logCFU/g. The WWA procedure is better (P<0.05) in reducing Salmonella than the WAW, achieving additional reductions (LsMeans) of 1.4, 0.4 and 1.1 log CFU/g for tomatoes, cucumbers and spinach, respectively. Antimicrobials reduced (P<0.05) Salmonella on produce by 0.5-2.6 log10CFU/g with the best (P<0.05) reductions showed by SaniDate-5.0 (0.5%, tomato and cucumbers) or LCA (spinach). The WWA achieved better reductions (LsMeans) of L. monocytogenes for tomatoes (2.4 vs 1.3 log10CFU/g) and spinach (1.4 vs 1.0 log CFU/g) than WAW procedure. Antimicrobials reduced (P<0.05) L. monocytogenes on tomatoes, cucumbers, and spinaches by 1.6-2.1, 1.0-1.5, and 1.1-1.3 log10CFU/ml, respectively, with the best reductions achieved by SaniDate-5.0 (0.5%). Results indicated that increase produce selling price from $ 0.79 to $ 1.57 with sales of 200 sets could break-even the investment if choosing SaniDate-5.0. Data were analyzed using the Mixed Model Procedure of SAS (P=0.05). Cost effectiveness were analyzed based on the scenarios of 1, 2 or 3 produce settings using antimicrobial dips ($313.6 fixed facility cost). Results indicates that locally small produce growers should adopt WWA procedure with commercial antimicrobials (i.e. SaniDate-5.0) to control foodborne pathogens during the postharvest processing. For objectives 3, we have conducted an educational workshop about fresh produce good agricultural practices(GAPs) at Western Kentucky University in Bowling Green, Kentucky. Seven participants attended the 2-hour workshop; 2 females and 5 males. A survey was administered before and after training to assess changes in knowledge. All participants were not certified in GAPs. About 85% of participants were interested in further GAPs education. Participants recorded the greatest knowledge increases in well GAPs water and surface water (33%) and manure application (33%). A seminar about appling three-step wash to improve microbial safety of produce was conducted at the West Virginia Small Farm Conference in Morgantown, West Virginia.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
KaWang Li, Hanna Khouryieh, Lisa Jones, Xiaoli Etienne, and Cangliang Shen. 2018. Assessing Farmers Market Produce Vendors' Handling of Containers and Evaluation of the Survival of Salmonella and Listeria monocytogenes on Plastic, Pressed-Card, and Wood Container Surfaces at Refrigerated and Room Temperature. Food Control. 94: 116-122.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
KaWang Li, Lisa Jones, Hanna Khouryieh, and Cangliang Shen. Validation of Three-Step Wash Process with Commercial Antimicrobials to Control of Salmonella and Listeria monocytogenes on West Virginia Locally Grown Tomatoes, Cucumbers and Squashes. 2018 Annual Meeting of the International Association of Food Protection. July 8-11 in Salt Lake City, Utah.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
KaWang Li, Hanna Khouryieh, Lacey Lemonakis, Lisa Jones and Cangliang Shen. Consumers' Perception of Food Safety of Perishable Foods Sold at Northern West Virginia and Western Pennsylvania Farmers Markets. 2018 Annual Meeting of the International Association of Food Protection. July 8-11 in Salt Lake City, Utah.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
KaWang Li, and Cangliang Shen. Evaluate the Survival of Salmonella spp. and Listeria monocytogenes on pressed-card, plastic polyethethylene, and wood container surfaces during refrigerated and room temperature storage. 2018 Annual Meeting of the Institute of Food Technologists. July 15-18, Chicago, IL.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
Khouryieh M., Khouryieh H., Daday J. and Cangliang Shen. 2018. Consumers' Perception of Safety of Perishable Foods Sold at Kentucky Farmers Markets. Institute of Food Technologists Annual Meeting, July 15 - 18, 2018, Chicago, IL.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
Khouryieh M. and Khouryieh H.. 2018. Consumers' Awareness, Knowledge, and Perception of Safety of Locally Grown Fresh Produce Sold at KY Farmers' Markets. 48th Annual WKU Student Research Conference, March 24, Bowling Green, KY.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
Khouryieh M. and Khouryieh H. 2018. Food Safety Perceptions and Behaviors of Kentucky Farmer Market Consumers. Kentucky Academy of Science Annual Meeting, November 02-03, Bowling Green, Kentucky.
- Type:
Other
Status:
Other
Year Published:
2018
Citation:
Apply Three-Step Wash to Improve Microbial Safety of Produce. Cangliang Shen. 2018. West Virginia Small Farm Conference. Feb 24th, Morgantown, West Virginia.
- Type:
Other
Status:
Other
Year Published:
2018
Citation:
Hanna Khouryieh. 2018. Good Agriculture Practices for Fresh Produce. A workshop conducted at the Western Kentucky University, November 16, Bowling Green, Kentucky.
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Progress 12/15/16 to 12/14/17
Outputs
Target Audience:Fresh produce consumers, farmers and vendors from the states of Kentucky and West Virginia. We have conducted surveys and workshops for small fresh produce farmers to promote good agricultural practices on farm and at farmers' markets. We have also reached undergraduate and graduate students at both WKU and WVU. Changes/Problems:None What opportunities for training and professional development has the project provided?At Western Kentucky University, the PD (Khouryieh) provided training, mentoring, and financial support for one graduate student and two undergraduate students. The students administrated the questionnaire at farmers' markets, analyzed the data, developed fresh produce safety educational materials. At West Virginia University, Co-PD (Shen) provided training, mentoring, and financial support for one graduate student. Mr. KaWang Li has successfully completed his master degree at July 2017 at WVU and will continue to conduct the proposed research project for the PhD studies. How have the results been disseminated to communities of interest?We have conducted one GAP training workshops for KY small farmers and vendors. Research results will be widely disseminated at conferences that had statewide, regional, and national impact. What do you plan to do during the next reporting period to accomplish the goals?We will analyze the survey study data and disseminate the results at reginal and national conferences. We will work with WV Small Farm Center to conduct a pilot plant study to evaluate the three-step wash process to improve the shelf-life of locally grown squash at WV local community. We also will compare the three-step dip treatment verse electronic static spray regarding the antimicrobial efficacy and the agricultural economic analysis. We will conduct GAP workshops targeting small farm producers of fresh fruits and vegetables. The main purpose of these workshops is to educate small produce farmers and other stakeholders on the use of good agricultural and management practices to minimize microbial food safety hazards. By participating in the workshop trainings, fresh produce growers, farmers' markets owners, Extension agents, educator and other stakeholder groups in the food industry will be provided the appropriate resources and information to aid in implementing GAPs and GHPs on the farm.
Impacts
What was accomplished under these goals?
For objective 1, we developed, tested and administered a social survey to gather information on consumers' awareness of and concerns about safety of locally grown fresh produce sold at farmers' markets in the states of Kentucky and West Virginia with coordination with KY Farmers Market Association and WV Farmers Market Association. An eleven-question survey was developed to better understand the consumers' awareness and knowledge of, and attitude toward, safety of locally grown fresh produce in general, and understand whether, how, and why consumers are currently implementing food safety measures in their households. The questionnaire consisted of three main sections: demographics, consumers' awareness of and concerns about fresh produce, and consumers' food safety current practices. Demographic questions included the gender of the respondent, age, education, income, and household composition. Questions measuring consumers' awareness of and concerns about fresh produce were included to determine consumers' perceptions of the degree of safety of locally grown fresh produce, and their reasons for purchasing locally grown fresh produce at farmers' markets. The last set of survey questions focused on food safety practices used by the consumers/respondents themselves, such as the methods used to transport produce from the farmers' markets to their homes (e.g., using cooler, insulated bag, ice chest, or ice packs) and measuring their practices handling produce when it is brought into the home (e.g. washing, storage, etc.). The questionnaire was reviewed and approved by Western Kentucky University's Institutional Review Board (IRB) prior to conducting the survey. Cognitive interviews with several farmer markets consumers were conducted to pre-test the survey to ensure that consumers clearly understand the questions and response categories contained on the survey instrument. The pilot questionnaire was also distributed to selected industry professionals, extension agents, and academic faculty for review and comment. The project directors have established strong connections with farmers' markets in the Commonwealth of Kentucky and arrangements were made to conduct the survey. The surveys were administered to consumers at farmers' markets located in 8 counties in the Commonwealth of Kentucky between April 15 and October 15 of 2017. Approximately 230 questionnaires were administered at the farmers' markets. We are currently analyzing the data from the questionnaires. In West Virginia, Dr. Shen and his students collected data from two counties that have the largest cities in WV- Charleston, Huntington, Parkersburg and Morgantown. We are currently analyzing the data from the questionnaires. A variety of statistical techniques will be used, such as cross-tabular analyses (with chi-square) and ANOVA. The unit of analysis of the dependent variable will determine the type of quantitative analysis conducted. Bivariate and multivariate analyses will test the relationship between demographic factors and consumers' knowledge and awareness of safety of fresh produce. Two graduate students and two undergraduate students were involved in the development and implementation of GAPs survey. Our social survey of consumers in the Commonwealth of Kentucky and West Virginia will provide a better understanding of fresh produce consumers' awareness and knowledge of food safety. Specifically, we will learn the extent to which consumers perceive food safety at farmers' markets, and the specific types of practices they are employing to ensure safety at their households. For objective 2, our WVU collaborator completed a validation three-step wash procedure with commercial antimicrobials to inactivate Salmonella and Listeria monocytogenes on cucumbers and tomatoes from WV Morgantown Farmers Market. This research project was also coordinated with the WV Small Farm Center. Fresh cucumbers and tomatoes were purchased from the Morgantown Farmers Market at every Saturday, then the samples were immediately shipped back to WVU Food Microbial Lab and surface drip inoculated with 2 strain mixer of Salmonella spp. and 3 strains mixer of Listeria monocytogenes. The inoculated samples were washed by three-step procedure including water rinse 10 sec, followed by antimicrobial dip treatments for 10 sec, and final water rinse 10 sec to remove residual antimicrobials. The antimicrobials used in this study were peroxyacetic acid (PAA, 0.1%)), lactic acid (LA, 5%), lactic and citric acid blend (LCA, 2.5%), free chlorine (100 ppm), Sunidate 5.0 (0.25%, 0.5%, and 1.0%), and water wash was also included as a control. The washed produce samples were dried with paper towel to mimic the procedure from the local small produce growers. Produce samples were then added into sampling bags containing 150 ml buffered peptone water with shake 30 sec followed by spread plating onto XLT-4 and MOX agars to analyze Salmonella and L. monocytogenes respectively. The one-way ANOVA was used to analyze the survivals of Salmonella and Listeria on fresh produce after three-step wash treatments. The antimicrobial treatment reduced the Salmonella by 1.01 to 1.69 log CFU/g on tomatoes and reduced Listeria by 0.88 to 1.88 log CFU/g on tomatoes, which were significantly higher than the only water wash. Among the tested antimicrobials the 1.0% Sunidate 5.0 showed the best reduction effect. Similar to the tomato results, the antimicrobial treatments reduced Salmonella by 1.84 to 2.44 log CFU/g and reduced Listeria by 0.77 to 1.64 log CFU/g on cucumbers. For objectives 3, we have developed fresh produce good agricultural practices(GAPs) training modules utilizing information outlined in the FDA and USDA's Guide to Minimize Microbiological Food Safety Hazards for Fresh Fruits and Vegetables. The training GAPs modules included: water use in produce pre- and post-harvest, manure, Worker Health and Hygiene, Cleaning and Sanitation. One workshop was conducted at Western Kentucky University to train Kentucky Farmers Market Fresh Produce Vendors on GAPs. The purpose of the workshop was to determine current knowledge and opinions of small produce growers at Bowling Green Farmers Markets, and if education on GAP increased knowledge of small-scale growers about food safety topics and if this educational programming changed their opinions on the importance of food safety practices. The workshop was attended by seven participants. A survey to assess changes in knowledge and attitudes was administered before and after training. The mean difference between participants' knowledge and attitudes before and after the workshop was used to evaluate the effectiveness of the workshop in conveying useful information about understanding requirements and practices necessary to achieve GAPs certification. Attitude questions were based on a 5-point Likert scale. Participants were tended to be younger with two-thirds of participants being 30 years of age or younger, while one participant reported being between 40 and 50 years of age and one participant being 60 years of age or older. Most participants were not certified in GAPs (83%). About 67% of participants were interested in further GAPs education. When asked to self-report their knowledge of GAPs requirements and after the survey, participants showed improvement, with mean scores increasing from 3.16 to 4.17. On attitude questions, participants recorded the greatest knowledge increases in municipal water quality GAPs, hand-washing practices, and raw manure application GAPs. Well water and surface water GAPs, animal exclusion, exclusion of damaged produce from harvest, and process documentation all saw increases in knowledge as well. The survey provided evidence that participants gained knowledge about GAP requirements.
Publications
- Type:
Journal Articles
Status:
Accepted
Year Published:
2018
Citation:
Sinkel D., Khouryieh H., Daday J., Stone M., and Shen S. 2018. Knowledge and Implementation of Good Agricultural Practices among Small-scale Kentucky Fresh Produce Farmers. Food Protection Trends.
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