California Ag Network

Category: Non-Video

  • 2018 California Raisin Grape Mechanical Harvest Report

    As the farm labor force in California continues to shrink and costs continue to climb, growers have been compelled to mechanize much of their farming tasks.  Harvesting is one of the most labor-intensive tasks for California raisin growers, and fortunately, mechanical harvesting is an option for them.  The technology has been around for quite some time now; however, some growers have been hesitant to convert to mechanized harvesting for one reason or another.  For many, it’s a question of finance.  Many of the old Thompson raisin vineyards are not set up to be mechanically harvested, but times are changing.

    Total acreage harvested by mechanical means in 2018 was 45,429, nearly 30 percent of the State’s total raisin-type grape acreage, according to the Pacific Region Office of USDA’s National Agricultural Statistics Service.  The Overhead Trellis Management System was used on 13,346 bearing acres in 2018, accounting for 8.8 percent of the total raisin-type grape acreage.  Fresno and Madera County growers have 49 and 42 percent of the Overhead Trellis acreage in the State, respectively. Kern County growers have 6 percent of the Overhead Trellis acreage.  Other mechanical harvest systems include Continuous Tray at 20 percent of the raisin acreage, South Side with 0.4 percent and Open Gable with about 1.2 percent of the raisin-type grape acreage.

    Although Fresno County has the most acreage with mechanical harvesting, at 32,991, that acreage only represents 31 percent of the Fresno County raisin-type grape acreage.  Kern and Madera County growers harvest 11 and 43 percent of their raisin-type grape acreage by mechanical means, respectively.

    By variety, Thompson Seedless grape acreage with mechanical harvesting is 32,191 or 25 percent of the total raisin-type grape acreage.  Fifty percent of the Fiesta grape acreage is harvested mechanically and 68 percent of the Selma Pete acreage is harvested mechanically.

    Most California raisins are produced by sun drying after placing bunches on paper trays on terraces between vine rows.  The Overhead Trellis System has led to increased production of dried-on-the-vine raisins, increased machine harvesting, and decreased hand labor use.

    Raisin grape mechanical harvest

     Procedures

    The Pacific Region Office of USDA’s National Agricultural Statistics Service, in cooperation with the California Department of Food and Agriculture, conducts an annual grape acreage survey.  The 2018 Grape Acreage Report, published in April, summarized the latest survey results.  At the request of the raisin industry, an additional question was added to the grape acreage survey form the past ten years to gather information on raisin-type acreage that is harvested mechanically.  In addition to the mechanical harvest data, producers were asked to update acreage by variety and year planted.  Growers were initially contacted by mail and follow up was done by telephone.  This report summarizes data for mechanical harvest methods of raisin-type grapes.    The totals included are only for those that voluntarily reported to this survey.

    Acknowledgments

    We sincerely thank the many vineyard operators, owners, and management for firms providing the information.  Funding for the raisin-type grape acreage report was provided by the Raisin Administrative Committee.

    Mechanical Harvest Methods

    • Overhead Trellis– Grapes are dried directly on the vine, forming a canopy over the rows.  It allows the mechanical grape harvester to get underneath and gather the dried fruit.
    • South Side Trellis– In an east-west row orientation vineyard, an angled cross-arm is added to each trellis stake to support two wires on which fruiting canes are tied.  The southern exposure of the fruit facilitates drying.  The raisins may be harvested mechanically with a south side harvester.
    • Continuous Tray– Grapes are mechanically harvested and laid out on a continuous (rather than individual) thin sheet of paper where they dry in the sun for two to three weeks.
    • Open Gable – Trellis wires are connected between rows of v-shaped supports.  The unique V-shape lets in additional sunlight and traps the heat.  This greatly improves ripening and drying.  Raisins are harvested mechanically with a harvester that has been modified to place the raisins in bins instead of gondolas.

    Raisin type acreage chart

  • More than 960 Food & Ag Groups Urge Congressional Ratification of USMCA

    Today, organizations representing U.S. food and agriculture including the International Dairy Foods Association (IDFA) called on members of Congress to swiftly ratify the U.S.-Mexico-Canada Agreement (USMCA).

    In a letter sent to Congress, more than 960 groups representing the U.S. food and agriculture value chain at the national, state and local levels called on Congress to support ratification of USMCA. The letter reiterates that USMCA will benefit the U.S. economy by boosting agricultural export markets and creating a more level playing field for American businesses with customers in Mexico and Canada.

    “USMCA meets the U.S. dairy industry’s top priorities to ensure a more level playing field, including preserving duty-free market access to Mexico, eliminating the unfair Canadian Class 7 pricing program and increasing market access to the Canadian market,” said Michael Dykes, D.V.M., president and CEO of IDFA. “The U.S. dairy industry, which supports more than 3 million jobs in the United States and pumps $620 billion into the U.S. economy, is making a strong appeal to Congress to vote to ratify this important trade deal. USMCA will ensure that our dairy industry grows valuable market share and continues to be viewed by our North American customers as a reliable supplier.”

    Over the last 25 years, U.S. food and agricultural exports to Canada and Mexico have more than quadrupled under the former North American Free Trade Agreement, or NAFTA, growing from $9 billion in 1993 to nearly $40 billion in 2018 and helping support more than 900,000 American jobs in food and agriculture and related sectors of the economy. USMCA builds on the success of the NAFTA agreement, makes improvements to further enhance U.S. food and agricultural exports to our neighbors, and would deliver an additional $2.2 billion in U.S. economic activity.

    The International Trade Commission’s recent report on USMCA confirmed that the agreement will improve market access for U.S. farmers, ranchers and food producers, as well as positively impact both the U.S. agriculture sector and the broader national economy.

    One in four American manufacturing jobs are related to agriculture, and USMCA, once implemented, will strengthen the U.S. farm and agriculture economy and further support and secure vital market access for U.S. farmers, ranchers, and agri-businesses.

     

  • USDA California Crop Weather Report (For Week Ending: June 9, 2019)

    Weather

    Temperature highs ranged from the low 60s to high 80s in the mountains, low 60s to low 100s along the coast, mid 70s to mid 100s in the valley, and mid 70s to low 110s in the desert. Temperature lows ranged from the low 30s to low 60s in the mountains, mid 40s to low 80s in the desert, low 40s to high 50s along the coast, and high 40s to high 70s in the valley.

    Field Crops

    In the Sacramento Valley, winter wheat progressed well, and rice continued to be planted. Corn and safflower progressed well in Kings. Cutting of alfalfa continued. In Tulare, corn, cotton, and safflower progressed well. Wheat and oats continued to be harvested. Silage crops were being cut.

    Fruit Crops

    Pomegranates started to bloom. Stone fruit orchards were irrigated. Nutrient sprays and pesticides, herbicides and fungicides were applied to orchards and vineyards. Mechanical vineyard maintenance continued. Shoot thinning and positioning were also underway in grape vineyards. Late Navel orange quality declined, and harvest was wrapping up for the season. Star Ruby grapefruit were harvested. Seedless tangerines remained netted for the bloom. Valencia orange and lemon harvesting continued. Citrus groves were thinned, topped and skirted. Olive bloom was progressing well. Some olive trees were pruned.

    Nut Crops

    Almonds were sizing well. Walnut and pistachio bloom continued. Young nut orchard floors were mowed, and irrigations systems repaired.

    Vegetable Crops

    Blackeye peas were planted in Kings. In Tulare, zucchini, squash, cucumbers, tomatoes, and eggplant continued to be harvested and asparagus harvest concluded. Broccoli, asparagus, and carrot harvest concluded in Fresno. In San Mateo, artichokes and peas were harvested.

    Livestock

    Foothill rangeland and non-irrigated pasture remained in good condition. Late season precipitation benefitted grass growth. Sheep grazed in fallow fields. Some bees were moved out of state, while others were moved to kiwi vineyards and melon fields for pollination.

    crop weather report chart

  • Western Growers Statement on U.S. and Mexico Trade Deal

    In response to the deal reached by the U.S. and Mexico to avert the addition of five percent tariffs on all Mexican goods, Western Growers President and CEO Tom Nassif issued the following statement:

    “We are pleased that this potential impediment to trade between our two countries has been avoided. Mexico represents one of the largest export markets for U.S. agricultural goods, and any tit-for-tat escalation of tariffs would be devastating for American farmers, in particular given the current barriers to access to Chinese markets.

    “As significant as this deal is in maintaining our regular flow of trade with Mexico, it is equally critical in clearing the pathway for passage and implementation of the U.S.-Mexico-Canada Agreement (USMCA). Like NAFTA before it, the USMCA maintains zero-tariff treatment for all produce, a provision that led to the tripling of U.S. exports to Mexico over the past 25 years. Additionally, the USMCA contains favorable terms that will advance science-based sanitary and phytosanitary measures and strengthen Mexico’s labor standards.

    “With the threat of tariffs no longer standing in the way, as well as other early obstacles that have now been removed, the onus is on Congress to pass the USMCA, which we urge with the greatest expediency.”

     About Western Growers:

    Founded in 1926, Western Growers represents local and regional family farmers growing fresh produce in Arizona, California, Colorado and New Mexico. Our members and their workers provide half the nation’s fresh fruits, vegetables and tree nuts, including half of America’s fresh organic produce. For generations we have provided variety and healthy choices to consumers. Connect with and learn more about Western Growers on our Twitter and Facebook.

     

  • Images from Space could Help Farmers Grow Better Wheat Varieties

    A team of researchers at Washington State University is putting satellites and drones to work in the hunt for better wheat varieties to help feed a growing world more sustainably.

    WSU scientists launched a new project this spring, developing techniques that let satellites and flying drones identify and study wheat varieties from overhead. The research is funded by a $500,000 grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture.

    Their effort could speed up research into better, more productive wheat varieties and could give growers powerful new tools to improve farming.

    Machines can Sense Crop Traits Faster

    Grown on more acres than any other crop, wheat is a staple that feeds more than a third of the world’s population. To help meet growing global demand, and keep ahead of devastating pests, pathogens, and a changing environment, wheat breeders develop improved varieties.

    An important part of that process is phenotyping: measuring the way plant genes are expressed physically, in order to select the best plants to breed for improved yield, grain quality, and resistance to stress and disease.

    In the past, this work was done by hand. But with modern cameras and sensors, satellites could take phenotyping to a new level, helping scientists and growers quickly and accurately study how wheat varieties are performing in the field.

    “Satellite imagery could help wheat breeders find genes that maximize yield and fight stress and disease, and help farmers learn which varieties grow best in their areas,” said lead scientist Zhiwu Zhang, the Washington Grain Commission Distinguished Professor for Statistical Genomics at WSU’s Department of Crop and Soil Sciences.  “No one has been able to do this yet, but the rewards are highly worth the effort.”

    While scientists can already learn a lot about crops from the wavelengths of light they emit—water stress, for example, shows up in the infrared region of the electromagnetic spectrum—part of the project’s challenge is to learn whether wheat varieties and their physical characteristics can be differentiated by their spectral data.

    “Sensors are getting better every day,” said team member Sindhuja Sankaran, an associate professor and sensor technology researcher at WSU’s Department of Biological Systems Engineering. “As resolution increases and camera costs drop, we have more powerful tools to sense how crops are performing.”

    To help satellite sensors understand what they are looking at, WSU researchers will use unmanned aerial vehicles, better known as drones, to gather visual and infrared imagery from wheat plots. Flying over WSU experimental farms across eastern Washington starting this summer, drone cameras will collect data to be matched to satellite imagery. Success in this matching process will give scientists the ability to identify and study wheat varieties from orbit.

    Sensors Could Save Time in the Field

    Arron Carter and Mike Pumphrey, winter and spring wheat breeders with WSU’s Department of Crop and Soil Sciences, are excited about the potential of overhead sensing to speed up the painstaking process of selection.

    “In our breeding programs, time means everything,” Carter said.

    Every year, he and Pumphrey plant several thousand experimental varieties of wheat. Each variety represents an investment of time and field capacity.

    “If I can use a sensor on a drone or satellite to select only the best, and remove the rest a year early, I’ve increased my capacity and saved time that’s better spent on varieties that show more promise for Northwest farmers,” Carter said.

    Beyond breeding, the team’s research could ultimately help growers around the world use satellite imagery to predict yields, monitor performance, and protect their crops from drought.

    “Right now, we’re looking at Pacific Northwest wheat, but this could have implications across the globe,” Carter said. “Our imagination is the limit to what this technology could do.”

    Other team members working on the project include postdoctoral researcher Yang Hu and graduate students James Chen, Chongyuan Zhang and Worasit Sangjan. Zhang also thanks CAHNRS’ Office of Research and Agricultural Research Center for assistance with the grant application.

    By: Seth Truscott, College of Agricultural, Human & Natural Resource Sciences

  • Top 10 SQF Version 8 Non-Conformances for 2019

    Did you know that in 2018 there were about 6000 SQF audits globally? When I read that, I was struck by how many sites are audited to the standard. You may be aware that in 2018 the new edition 8 of SQF went into effect, which affected all of those sites worldwide.  Although the standard remained largely the same in spirit, there were some significant structural changes and as many of you discovered there were some very notable changes in the requirements too.

    A Little Bit About SQF

    According to the owners of the scheme, “The Safe Quality Food (SQF) Program is a rigorous and credible food safety and quality program that is recognized by retailers, brand owners, and food service providers worldwide. Recognized by the Global Food Safety Initiative (GFSI), the SQF family of food safety and quality codes are designed to meet industry, customer, and regulatory requirements for all sectors of the food supply chain – from the farm all the way to the retail stores”.

    Every year SQFI (the organization that manages the SQF food safety standards) issues summary data about the year’s audits, which includes information regarding the certification bodies, auditees, industry recalls, and other relevant information. Our team reviews the data they share, both as part of our auditor calibration process, and to gauge our performance to see where we might improve.  I’m always drawn to their list of top non-conformities because it’s precious information to share with our customers.  So, let’s take a look at this past year’s list of top non-conformities and examine what we, as an industry, might glean to improve our performance in the coming year.

    Top 10 Major Non-Conformities

    • 2.7.2.1 Food Fraud Program
    • 2.4.8.1 Environmental monitoring
    • 11.2.13.1 Cleaning and Sanitation
    • 2.4.3.2 Food Safety Plan
    • 2.5.1.1 Validation and Effectiveness
    • 2.5.5.1 Internal Audits and Inspections
    • 2.4.3.13 Food Safety Plan Monitoring
    • 11.2.12.2 Identified Pest Activity Risk
    • 11.2.10.1 Maintenance Program
    • 11.7.6.2 Metal Detector Management

    Key Takeaways:

    Several of these findings are in new sections or sections which have new requirements.  For example, food fraud (which, by the way, is in alignment with new requirements under FSMA), new environmental monitoring requirements, and pest activity.  Anecdotally, I’ve seen this in my audits as well – many companies have been taken by surprise by a few of the new requirements.  As compared to 2017, companies do appear to have a better handle on FSMA requirements as this hasn’t come up as often this year.  Yet we do still see some of the same struggles with existing programs such as sanitation, validation, the food safety plan, and internal audits.

    Major NCs: Announced Versus Unannounced

    In 2018, there were several unique top-10 Major NCs found in unannounced audits which were NOT in the “Top 10” for announced audits:

    • 11.2.9.2 Equipment, utensils, and clothing
    • 11.2.12.5 Inspections for pest activity
    • 11.7.5.1 Foreign Material Control Program
    • 2.4.4.5 Food fraud raw material review
    • 2.4.6.2 Records of reworking are maintained

    The one unique top-10 minor NC in unannounced audits was 2.8.1.1 Allergen management.

    Key Takeaways:

    What can we gather from this? It represents observational findings, rather than the “system” findings we see in the announced audits.  It’s what can go wrong on a day-to-day basis that might be observed in an unannounced audit, and may be less likely to come up when we’re more prepared for the audit.  This list of non-conformities indicates to me that the unannounced audits are working as a check on how things look in our usual day-to-day operations.

    I should mention that 20% of audits in 2018 were unannounced.

    Top 10 Minor Non-Conformities

    • 2.7.1.3 Food defense plan
    • 11.2.9.2 Equipment, utensils, and clothing
    • 11.4.1.1 Staff engaged in food handling
    • 2.7.2.1 Food fraud program
    • 11.2.13.1 Cleaning and sanitation
    • 11.2.3.1 Walls, floors and ceilings
    • 2.4.3.7 Food safety plan – flow diagram
    • 2.2.3.2 Records
    • 11.2.2.1 Floors, drains and waste traps
    • 2.1.3.2 Management review

    Key Takeaways:

    As with Major non-conformities, we see the appearance of several new requirements in the top non-conformities.  We aren’t testing our food defense plans as we should, we haven’t fully implemented the monthly management review meetings, and we aren’t meeting the mark in the new food fraud program requirements.  And again, we still find ourselves faced with some of the old familiar challenges – recordkeeping, sanitation, HACCP flow diagrams, and the condition of items and our facility.

    OK, So What’s Next?

    Based on the above there are a few recommendations I can make to keep your programs in shape.

    1. Get training if needed – You need to make sure you understand any new requirements. If you are uncertain about where or when to get trained, check on upcoming SQF training with us on our events page.
    2. Train your crews – They can’t meet the requirements if they don’t understand them.  Many companies find themselves short-staffed or facing employee turnover.  Training is where you find one of the most significant returns on your time.
    3. Internal audits – They’re your best tool for verifying how your programs are doing and keeping your employees aware of what’s expected.  Make sure members of different departments are involved, and your program does a thorough evaluation of your processes. Never had an internal auditor program, check out our new web-based internal auditor course to get started.
    4. Test your food defense system – This is a new requirement.
    5. Revisit food fraud – Make sure your food fraud program is in place and meets the new requirements.  If you’re not sure where you stand, contact us for help.
    6. Environmental monitoring – This is a major focus now, both with SQF and for FDA.  Make sure your program has what it needs. Again, for more information check out our web-based course on this subject.
    7.  Attend Safe Food California – Jeannette Litschewski, Specialist for SQFI Technical Affairs, will be speaking on the Most Common SQF Audit Non-Conformities. If you’re interested in attending, please visit www.safefoodcalifornia.com to register.

  • The BRC Global Standard START! Program

    While every food manufacturing site, big or small, needs to develop strong food safety systems, not every site is ready to meet the full requirements of a GFSI certification audit. Recognizing this, BRC has developed the START! Program in order to “recognize and encourage the development of food safety systems in small sites”.

    What is the START! Program?

    BRC START! Is third-party food safety certification program designed to help sites work toward alignment with the BRC Global Food Safety Standard and towards certification pathway The program covers only products that are manufactured or prepared at the audited site and can also include the storage facilities directly under the control of the audited site.

    The two levels offered with the BRC START! Program are Basic and Intermediate.

    Basic

    The Basic level requirements for the program are meant to help food manufacturers who are interested in pursuing full BRC certification comply with basic legislative requirements for food safety. “Legislation covering food safety differs in detail worldwide but generally requires food businesses to:

    • undertake a Hazard Analysis and Critical Control Point (HACCP) or risk-based approach to the management of food safety
    • provide a processing environment which ensures that the risks of product contamination are minimized
    • ensure the traceability of products produced
    • ensure staff are trained and aware of their responsibilities to reduce the risk of product contamination
    • establish and maintain a risk-assessed program for product examination, testing or analysis
    • monitor and act upon customer complaints.

    Intermediate

    The intermediate level builds upon the basic-level requirements of safety and legality to provide more comprehensive controls on food safety.” While both the Basic and Intermediate levels look for compliance to the intent of each clause of the BRC Global Food Safety Standard, the Intermediate level has more specific requirements for how the intent must be met.

    Who should consider the START! Program?

    While it makes sense for many sites who would like to move directly toward GFSI certification, the START! Program should be especially beneficial for smaller sites for whom full GFSI certification is not yet practical due to food safety programs and pre-requisites programs (PRPs) not fully developed and implemented to meet BRC Global Foods Safety Standards requirements. If you recognize that your site needs to be moving toward full GFSI certification but feel like you don’t yet have the resources to implement the full program, START! might be the right fit for you.

    What are the benefits of the START? Program?

    As detailed by the BRC, “the program

    • is aligned with the GFSI Global Markets program (the full Standard is GFSI-
      benchmarked)
    • provides a clearly defined audit and certification process operated in accordance with
      the requirements of accreditation
    • uses auditors that meet the demanding competency requirements of BRC Global
      Standards
    • enables companies achieving basic and intermediate levels to appear in the publicly
      available part of the BRC Global Standards Directory, thereby recognizing their
      achievements
    • uses requirements based on the Standard, enabling the basic and intermediate levels
      to provide effective stepping stones towards full certification (if required by
      customers)
    • requires completion of corrective actions on any non-conformities before certification
      at the basic or intermediate level is awarded, thus reducing the need for customers to
      follow up audit reports.”

    In sum, the BRC START! Program provides smaller facilities with limited resources the opportunity to obtain third-party certification from competent auditors and to have official recognition from a globally-recognized leader in food safety.

    Who should I contact if I want to schedule a START! Program audit?

    If you have more questions, wish to obtain a quote, or are ready to schedule a START! Program audit, contact Sam Greenlee with Safe Food Certifications at 916-246-2806 or samg@safefoodcertifications.com

     

  • 2018 USDA California Almond Nursery Sales Report

    The primary objective of the California Almond Nursery Sales Survey is to estimate future almond acres based on the number of almond trees sold for new plantings. This report summarizes data supplied by California nurseries throughout the State who sold to almond growers for commercial plantings. Results from this survey will be used in conjunction with the Almond Acreage Survey to estimate the almond acres in California.

    Questionnaires were mailed to all known almond nurseries in California and responses were received from 7 out of 10 operations. The nurseries were asked to report the total number of almond trees sold for commercial plantings and the total number of Nonpareil variety sold. They were also asked to report the percent of trees sold for new almond orchards, for replanting an existing orchard, or to replace trees within an already existing almond orchard. The totals are only for those nurseries that reported. Acres planted were calculated using the reported number of trees sold, along with the trees per acre from the Almond Acreage Survey.

    Results

    There were at least 10.1 million almond trees sold by California nurseries since June 1, 2017. Based on the Almond Acreage Survey, plantings from 2014 to 2018 were used to calculate an average trees per acre of 130. This results in approximately 78,000 acres of almonds planted from June 2017 through May 2018. Roughly 36,000 of these acres were Nonpareils. Nearly 53 percent of the total trees sold (41,000 acres) are new almond orchard acres and 41 percent (32,000 acres) replaced existing almond orchards. The remaining trees sold replaced trees within existing almond orchards.

    Acknowledgments

    The USDA, NASS Pacific Regional Office sincerely appreciates the nurseries for providing the information. A special thanks is due to the Almond Board of California for providing funding and support for this special Almond Nursery Sales Survey.
    Almond Nursery Sales Survey
    Almond Nursery Sales Survey Chart

  • What’s New in Silage Science?

    What’s new in silage production science from seed to feed-out? How can every efficient step forward benefit your bottom line? Find out at the California Silage Conference, July 24, 2017, 8 a.m. to 2 p.m. at the Legacy Ranch, Tipton, California.

    You’ll leave with more confidence in your silage making abilities. Learn about the latest in seed genetics and selection strategy, precision planting, fertilizing and crop care. Renew your on-point, controlled harvest methods plan. Get all the science in a comfortable, understandable, and friendly format.

    Interactive sessions will bring into focus what you’re doing right and clarify areas in your program that need improvement. And there’s (a really delicious) lunch planned!

    • Walk with Dekalb’s local agronomist and representative through the corn hybrid planting. You’ll see leading silage genetics in the field and discuss how Dekalb’s breeding program is maximizing the potential in every seed. Find out what they’re doing to further germ-plasm and traits and be ready to discuss agronomic topics and challenges that your fields are facing.
    • See firsthand how you can produce more milk per acre by driving up yield, starch, and digestibility. Hear from farmers like you who have put the science to work. California Ag Solutions will present information on this and how soil health can be improved, and tillage costs reduced.
    • Who will win the first ever “Connor Corn Silage Jeopardy?” It’s time for your favorite quiz show: featuring answers to harvest, sealing, feed-out, and safety methods that will make the most of your crop investment. Buzz in – who’s got the questions?

    The California Silage Conference is sponsored by California Ag Solutions, Dekalb, and Connor Agri-science. All three are committed to bringing a no-sales-pitch approach to the day. Their mission is to help farmers stay farming and profits grow with scientific tools. We’re all in this dairy industry together!

    The Conference is a pre-registration-only event. Go to www.californiasilageconference.com today to request your reservation and get more details. Registration is open now. Admission by pre-registration only.

     

  • Global E. coli Outbreaks

    The impact of an E. coli outbreak is far-reaching. It spreads through the entire supply chain, leaving consumers, farmers, and retailers in a bind. Losing 45% of your sales overnight is a massive loss to any industry. This is what happened in 2018 regarding the E. coli outbreaks in romaine. Struggling to boost consumer confidence to have another outbreak and lose another 20% of the market is just one example of how much an E. coli outbreak can cost an industry.

    These outbreaks don’t just happen in the United States. As food scientists are more critical of the food consumers eat, outbreaks have gained attention around the globe. Learning to prevent E. coli is the foundation food producers must now think about to avoid costly repercussions.

    It’s all history!

    Escherichia coli (E. coli) was first discovered in 1885 by German pediatrician Theodor Echerich. Since then, E.coli has become the most understood bacteria to the scientific community, because of its role in disease, and its ability to double its population every 20 minutes.

    What you should know about E.coli

    • E. coli is a facultative anaerobe (it can survive with or without oxygen).
    • E. coli survives best in temperatures of 98.6F to 120F (body temperatures), and some
      strains can move.
    • Most strains of E. coli are harmless and live inside the large intestines.
    • E. coli helps protect from harmful organisms, provides essential vitamins, and helps
      break down food.
    • One estimation is that 0.1% of your body microbiota are E. coli (~7,000,000 cells).

    E.coli 2                                          E.coli

     

    Why is E. coli Important?

    E. Coli is classified into six major groups based on virulence properties (aka how likely it is to harm humans). These groups may produce toxins. There are two methods to become ill with the toxins; ingesting the toxin itself (intoxication) or ingesting the bacteria which then produces the toxin. The most common E.coli pathogen is E. coli O:157 H:7, a strain of the group EHEC often connected to food or water contamination. E.coli 0157 is a Shiga toxin or STEC; this pathotype is the one most commonly heard about in the news in association with foodborne outbreaks. It is important to note that there are other strains such as E. coli O145 and E. coli O121:H19 which produce a Shiga toxin as well.

    Seafood Safety
    http://www.tamug.edu/seafoodsafetylab/Research/Non-potable%20Water%20Studies.html

    Major Global Outbreaks by the Numbers

    USA: From 1998 to 2007, 69% of all E. coli outbreaks traced back to food contamination, 18% from water, and 14% from animals or person to person. The Centers for Disease Control and Prevention (CDC) estimate about 265,000 E. coli infections happen a year, O157:H7 causing 95,400 of them.

    -2018: Romaine Lettuce and other Leafy Greens

    • 0157:H7: 235 cases; 130 Hospitalizations; 6 Deaths

    – 2018: Ground Beef

    • O26: 18 cases; 6 hospitalizations; 1 death

    – Other outbreaks: Soy Nut Butter (2017); Flour (2016); Sprouts (2016, 2014, 2012); Cookie Dough (2009); Hazelnuts (2011); Spinach (2012, 2006)

    European Union Outbreaks:

    – 2014: 5900 cases (1663 Germany, 1324 UK, 919 Netherlands)
    – 2015: 5929 cases (1616 Germany, 1328 UK, 858 Netherlands)
    – 2016: 6389 cases (1843 Germany, 1367 UK, 665 Netherlands)

    2010 Global Outbreaks

    SafeFoodAllianceMap

    Prevention!
    The easiest way to prevent E. coli in products is by having good manufacturing practices, heating, washing hands, and testing.

    How to Prevent E. coli

    1. Heat– At the manufacturing level, consumer level products must reach 160 degrees Fahrenheit to eliminate E. coli.This method is an effective form of prevention because E. coli can’t survive at high temperatures. Many companies use pasteurization which reduces bacterial loads if done correctly. It is essential to have validated and verified pasteurization procedures for each commodity.
    2. Testing– Testing to ensure the final product is free of E. coli is another way to gain confidence.
    3. Swabbing– Using swabs at the facility ensures proper sanitation processes and reduces cross contamination. Swabbing should be done on your equipment including your employees. Swabbing is a primary line of defense ensuring your zoning is functioning correctly, and the final product has less of a risk of contamination.
    4. Water Testing– Sampling for water is easily done and may be a requirement for your facility under the new FSMA regulations. Water testing is reported in Most Probable Number (MPN) to help you quantify your level of contamination
      if present. If you need water sample bottles, Safe Food Alliance can provide you with the sterile bottles to sample and will have results for you in 24 to 36 hours.

    Sending samples of your final product for testing-Safe Food Alliance utilizes industry-accepted methods for testing E. coli. Sending samples to one of labs gives you increased confidence that your final product may be free of E. coli. Testing is completed with fast turnaround times so you can make accurate, science-based decisions. Samples sent for testing should be well homogenized and a good representative of the lot being tested. Sample sizes vary on crop so please make sure to contact us for recommendations.

    By:  Joseph Nicholl, Safe Food Alliance