P2-53 A Baseline Analysis of Washington State Fresh Market Apple Packinghouse Food Safety Practices Relating to Microbial Hazards

Tuesday, July 24, 2012
Exhibit Hall (Rhode Island Convention Center)
Susan Leaman, Intertox, Inc., Seattle, WA
Diane Wetherington, Intertox, Seattle, WA
Introduction: The Washington fresh market apple industry has an excellent record of providing safe apples to consumers. Yet there is limited research as to the effectiveness of various practices used to mitigate microbial hazards on apples; specifically relating to the occurrence of pathogens on the fruit itself or in packinghouses that pack whole fresh market apples.

Purpose: This research documents the current food safety programs and mitigation practices that the fresh market apple packing companies in the state of Washington are using to address potential microbial hazards.

Methods: The study methodology included: 1) the development and delivery of a survey instrument containing questions on source water types and testing, process water testing, environmental testing frequency and location, food safety programs utilized, and microbial pathogen mitigation measures, 2) the collection of microbial testing data, creation of a database and analysis of the data for variations and trends, and 3) a review of current mitigation practices.

Results: Fifty-five percent of all conventional and organic apple packing companies in Washington responded to the survey. Subsequently, 29% of all companies in the industry provided their 2005-2010 water, environmental, and product microbial test data. The data was compiled and analyzed for trends. Water testing is more prevalent than other types of testing. Environmental testing has generally increased since 2006 while product testing has decreased since 2008.

Significance: The results of both the survey and test data provide apple packinghouses with baseline information about practices in their industry which is especially beneficial for quality process validation, continuous learning and ultimately quality improvements.