Food Safety and Quality

Compost Tea as a Potential Vehicle in the Transfer of Pathogens that Affect Humans

Crop Technology Branch staff examined the possibility of compost tea as a potential vehicle in the transfer of pathogens to fresh produce. The practices of two Ontario producers who actively use compost and compost tea in their operations were examined. Generally, compost tea made from older compost (24-month-old compost compared to 4-month-old compost) produced tea with significantly lower levels of E. coli. Compost tea that was brewed for less than 19 hours had significantly higher levels of E. coli compared to compost tea that was brewed for 20 hours or longer. Low levels of Cryptosporidium were detected in all sample types analyzed; but E. coli 0157:H7 and Salmonella spp., were not detected.

Depending on the ingredients and method of production, compost tea has the potential to transfer pathogens to produce. This study confirmed that the current practice of not using compost tea on crops that are consumed raw (e.g. strawberries, lettuce, etc.) should be maintained.

Improving On-Farm Food Safety Through Good Irrigation Practices

Improving On-Farm Food Safety Through Good Irrigation Practices, OMAFRA Factsheet Number 05-059, was developed in 2005 to help producers understand the risks that may be associated with irrigation water and urges them to take a proactive role in minimizing those microbial hazards over which they have some control. The characteristics of the crop, the quality of the water as well as how and when the water is used influences the potential for water to contaminate produce. The factsheet provides recommendations on how to test irrigation water, how to interpret the results and provides general practices to help ensure water quality.

Growers reading this factsheet will have a good understanding of how to make changes to their operation to have a positive influence on food safety.

Developing a GAP Workbook for Herbs and Spices

This project began in 2002 as a national initiative to develop an on-farm food safety protocol for herbs, spices and medicinal crops in Canada. The Hazard Analysis and Critical Control Point (HACCP) model was submitted to the Canadian Food Inspection Agency (CFIA) for review in the late winter 2006. The corresponding Good Agricultural Practices (GAP) manual was completed in the summer of 2005.

Pilot GAP training sessions were held across Canada in 2005. Three training sessions were held in Ontario. The Ontario Ginseng Growers Association (OGGA) and OMAFRA will conduct a pilot with a group of grower members in 2006. This GAP will become mandatory for OGGA members starting in 2007.

This was a collaborative project between Saskatchewan Herb and Spice Association, National Herb, Spice and Medicinal Plant Coalition; OMAFRA, CFIA, Canadian Federation of Agriculture, Canadian Horticultural Council.

GAP protocols are becoming necessary to access international markets. The GAP workbook will assist producers in meeting requirements as defined in the HACCP based model.

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