Important Leafy Greens Webinar Scheduled for May 14

Process Underway to Further Strengthen Food Safety Requirements for Leafy Greens

 

Although leafy greens farmers are facing new challenges created by the Coronavirus pandemic, efforts to strengthen required food safety practices are still moving forward with numerous actions taking place this month.

“California’s leafy greens farmers are hard at work every day implementing new, more stringent food safety practices on their farms,” said Scott Horsfall, CEO of the California Leafy Greens Marketing Agreement (LGMA). “At the same time, we’re all focused on further strengthening the food safety standards required under the LGMA to protect consumers and prevent future outbreaks.”

Under a new process created to review and update required food safety practices for farming leafy green, the first in a series of webinars is being held May 14 at 10:00 a.m. to gather input on proposed changes to required practices, or metrics, for ag water. To register, click here.

A subcommittee of industry experts and scientists has been reviewing existing LGMA water metrics since August and has proposed changes to existing requirements. A summary of the proposed changes can be found here.

“Some 30 suggested changes for water use have been recommended by this subcommittee on water,” said Sharan Lanini, of Pacific International Marketing, who chairs the LGMA’ Technical Committee. “The recommendations include updated requirements for drip and furrow irrigation as well as water used for chemical applications. These updates are in addition to enhanced water metrics adopted by the LGMA last year for sprinkler applied water treatments during the last 21 days prior to harvest.”

Below is a detailed list of additional actions being conducted by the LGMA to strengthen food safety practices:

  • The LGMA has appointed subcommittees to address several topics including water,

equipment sanitation, soil amendments/crop inputs, adjacent land use and proximity to

animals.

  • These subcommittees include industry experts from both California and

Arizona who are systematically reviewing each section of the accepted food safety

practices as well as other potential food safety issues of concern from a scientific perspective.

 

  • The LGMA’s subcommittee on soil amendments/crop inputs has met several times since

December 2019, and is looking to develop more detailed standards to address requirements for existing best practices that include compost applications; other crop and soil inputs; storage, handling and transportation; container ID and tracking; and inputs applied to neighboring properties.

  • A subcommittee on equipment, packing materials and field sanitation is looking to develop enhanced standards related to harvest equipment, harvest personnel and training that also encompasses human vectored pathogens such as Cyclospora and COVID-19.
  • The public comment period for water has just ended, and the one on harvest related equipment sanitation practices is open through the end of May. Future comment periods will cover the topics of soil amendments/crop inputs and adjacent property/CAFOs. LGMA subcommittees will make recommendations in all of these areas.

The process for updating the LGMA standards is being facilitated by Western Growers, as an independent party to solicit and collect input from all stakeholders. A public website has been created so all interested parties can engage. A calendar outlining when various food safety topics will be reviewed has been posted.

“The goal is to create unified standards for how leafy greens are farmed using the best science and expertise available from throughout the leafy greens community,” said Horsfall. “Water is just the first topic to be addressed. This same process is planned for other areas of the LGMA metrics.”

Once recommended changes have been finalized through this collaborative process, they will be presented to the LGMA for adoption. Approved updates will become part of the required food safety practices and included in mandatory inspections for LGMA members.

Horsfall emphasized that government food safety audits conducted through the LGMA program are taking place even with the COVID-19 situation. As usual, every LGMA member will be audited about five times this year, with both announced and unannounced field audits, and every farmer will be audited at least once. These audits are already more stringent than they were last year.

“The real work of implementing food safety practices is being done every day by leafy greens farmers,” said Horsfall. “The role of the LGMA is to unify the industry under one common set of science-based food safety practices.”

 

Reducing Food Safety Issues in Leafy Greens

Multiple Efforts Underway to Prevent Future Leafy Greens Food Safety Outbreaks

As public health agencies last week called an end to the latest E. coli outbreaks linked to romaine lettuce from Salinas, the leafy greens community, government regulators and the entire produce industry continue efforts on multiple fronts to prevent future outbreaks.

“Foodborne illness outbreaks have a significant and devastating impact on consumers who put their trust in our products,” said Scott Horfsall, CEO of the California Leafy Greens Marketing Agreement (LGMA). “Members of the LGMA take our responsibility to produce safe food very seriously and work to make improvements is well underway.”

Horsfall explained the LGMA has appointed industry experts to serve on a series of new Subcommittees to address specific areas involved in the production of leafy greens.

As an important reminder, when the LGMA makes changes to our requirements, they are implemented on thousands of farms that produce over 90 percent of the leafy greens grown in the U.S.  Government auditors will then verify growers are following the new practices through mandatory government audits. No other food safety program in the world has this capability.

Numerous additional efforts throughout the produce industry are underway to help understand how future outbreaks can be prevented and contained.

Click here for an action list of efforts underway to prevent foodborne illness outbreaks associated with leafy greens.

Consumer Protection Is Top Priority for LGMA

New LGMA Irrigation Requirements Mean Heightened Food Safety Measures

By Mikenzi Meyers, Associate Editor

As consumer protection continues to be a number one priority for producers, main pathogen routes are of the utmost importance for guaranteeing safety. The California Leafy Green Marketing Agency (LGMA) is a program that works to continually keep the lettuce industry safe and maintain confidence in food safety programs—but as pathogens begin to evolve, it takes a team effort to combat future threats.

Mike Villaneva, LGMA technical director, told California Ag Today, “It’s been a tough 18 months, and it’s the challenge with these outbreaks … we never really have a good answer about what happened and how it happened.”

In the leafy greens industry, water becomes a focal point in pathogen prevention. “We’ve got 12 years of testing water, and we’re pretty confident of water in the deep wells along the Central Coast, but down south is a different ballgame—that’s open surface water,” Villaneva said.

On April 19th, the LGMA board met and voted to strengthen mandatory food safety practices required on farms. One facet included prohibiting overhead irrigation 21 days prior to harvest unless the water is sanitized.

“They’re looking at some other potential testing and data that could lower that down to 14, but right now they’re sticking with the 21 overhead,” Villaneva said.

The California Leafy Green Marketing Agency continues to show their commitment to ensuring a safe, stable food supply through foodborne illness prevention. More information about the program can be found on their website at www.lgma.ca.gov.

Leafy Green Marketing Agreement Issues New Food Safety Guideline

New, More Stringent Food Safety Practices Adopted to Prevent Outbreaks

By April Ward, LGMA Communications Director

The California Leafy Greens Marketing Agreement Board met April 19 and voted to strengthen mandatory food safety practices required on farms.

This means that every box of leafy greens placed into commerce by a certified LGMA member will soon be produced under new, more stringent requirements that are designed to reduce risk when it comes to water used in growing leafy greens. The updates include specific directives such as no longer allowing the use of untreated surface water for overhead irrigation of leafy greens prior to harvest.

The LGMA program has always required growers to test their water because it can be a carrier of pathogens. But the new requirements now include additional safeguards that ensure farmers categorize the source of the water; consider how and when water is applied to the crop; conduct testing to assure the water is safe for the intended use; sanitize water if necessary; and verify that all of the above precautions have been taken

The new standards approved by the LGMA Board are in direct response to investigations conducted by the U.S. Food and Drug Administration into last year’s e. Coli outbreak involving romaine lettuce. Clues pointed to irrigation water from sources such as canals and reservoirs as a possible cause of the both the November outbreak and the one associated with romaine from Yuma last spring.

Government and the produce industry, in general, looked to the LGMA as the way to improve the safety of leafy greens. The leafy greens industry group, facilitated by Western Growers, has been working with industry members, growers and members of the academic community to fashion new and more stringent requirements for agricultural water use. And, in fact, the actions taken by the LGMA Board have effectively changed the way 99 percent of the leafy greens in California are farmed.

The LGMA will begin immediately to make sure everyone in the leafy greens community understands how to comply with the new requirements. The updated LGMA Food Safety Practices document is available on our website here. Additional information on specific changes to the LGMA food safety practices will be provided in the coming weeks and dates for workshops and webinars for both leafy greens industry members and the buying trade will be scheduled soon.

The LGMA and its members have an obligation to produce safe leafy greens. We are very aware of the tragic impacts a foodborne illness can have on consumers, our customers, and our entire industry. We are all passionately committed to producing the safest leafy greens possible. The LGMA will continue to make changes to as needed to strengthen the food safety requirements for leafy greens.

For more on the new regulations, check out this YouTube video.

FDA Releases Possible Factors for 2018 E. Coli Outbreaks

Leafy Greens Industry and Public Were Severely Impacted

By Hank Giclas, Western Growers Sr. Vice President, Strategic Planning, Science & Technology

Recently, the U.S. Food & Drug Administration released an environmental assessment that provides an overview of factors that potentially contributed to the contamination of romaine lettuce with E. coli that was implicated in a 2018 multi-state foodborne illness outbreak. The assessment can be found here and includes the background on the outbreak; the environmental team approach; and factors potentially contributing to the introduction and spread of E. coli; along with recommendations for the prevention E. coli in leafy greens.

FDA recommends that growers and processors of leafy greens:

  • assure that all agricultural water (water that directly contacts the harvestable portion of the crop) used by growers is safe and adequate for its intended use (including agricultural water used for application of crop protection chemicals);
  • assess and mitigate risks related to land uses near or adjacent to growing fields that may contaminate agricultural water or leafy greens crops directly (e.g. nearby cattle operations or dairy farms, manure or composting facility);
  • verify that food safety procedures, policies, and practices, including supplier controls for fresh-cut processors, are developed and consistently implemented on farms (both domestic and foreign) and in fresh-cut produce manufacturing/processing food facilities to minimize the potential for contamination and/or spread of human pathogens;
  • when a foodborne pathogen is identified in the growing or processing environment, in agricultural inputs (e.g., agricultural water), in raw agricultural commodities or in fresh-cut, ready-to-eat produce, a root cause analysis should be performed to determine the likely source of the contamination, if prevention measures have failed, and whether additional measures are needed to prevent a reoccurrence; and
  • Local in-depth knowledge and actions are critical in helping resolve potential routes of contamination of leafy greens in the Yuma growing region, including Imperial County and Yuma County, moving forward. FDA urges other government and non-government entities, produce growers and trade associations in Yuma and Imperial Counties to further explore possible source(s) and route(s) of contamination associated with the outbreak pathogen and with other foodborne pathogens of public health significance. This information is critical to developing and implementing short- and long-term remediation measures to reduce the potential for another outbreak associated with leafy greens or other fresh produce commodities.

The findings in the Environmental Assessment appear to provide little new information but will be closely reviewed by Western Growers and others as part of our industry’s ongoing efforts to ensure food safety.

Immediately after the outbreak, Western Growers collaborated with the leafy greens industry to help lead a task force that would assess the source of the outbreak, as well as develop recommendations to prevent future outbreaks. While sources of contamination remain uncertain, the task force made concrete recommendations to industry for assuring water is safe and adequate, assessing and mitigating risk from adjacent land uses as well as others to address risks from equipment and climatic conditions.  These recommendations go well beyond the requirements of the FDA’s own Produce Safety Rule and have already been incorporated into the California and Arizona LGMA requirements. State auditors are now charged with verifying adherence to these new controls through announced and un-announced audits that occur throughout the seasons. The industry is furthering its efforts to learn more including through research guided by respected entities such as the Center for Produce Safety and working directly with California and Arizona academic teams. There is a strong and broad commitment to continually work to improve our food safety system.

Other related information posted by FDA includes:

Downey Mildew Continues to Challenge Leafy Greens

Downey Mildew Continues to Threaten Lettuce and Spinach

By Patrick Cavanaugh, Farm Director

One of the many facets that makes California Agriculture so successful is the hard-working group of farm advisors who assist growers with a multitude of plant and pest issues. Steve Koike, plant pathology farm advisor for UC Division of Agriculture and Natural Resources, Cooperative Extension in Monterey County, noted, “It has been a fairly typical year, and I wouldn’t say any particular new disease has been noteworthy, which is good for the growers.”

Steve Koike, farm advisor of UC ANR Cooperative Extension, Monterey County.
Steve Koike, farm advisor of UC ANR Cooperative Extension, Monterey County.

Koike, whose research focuses primarily on understanding disease systems, identifying new diseases and examining new methods of disease control, said growers “don’t like to see new diseases come out of our work. The main concern, downey mildew, continues to be challenging for both lettuce and spinach growers.”

“We started in the early spring with heavy mildew on both lettuce and spinach crops,” explained Koike, “and it’s remained pretty heavy on lettuce throughout the spring and early summer here. Spinach downey mildew goes up and down, which is not unusual.” he said. “We had some heavy mildew weeks for spinach growers, then we didn’t hear anything, then we heard that it had died down, and then ten days ago there was another surge. It’s one of those things that is hard to predict because it is variable.”

Since starting his farm advising position in 1989, Koike has been involved in educational programs and applied research in vegetable, fruit and ornamental crop diseases. Because downey mildew can overwinter in perennial crops, its continued occurrence is not too surprising.

“Earlier this year, Jim Correll, my cooperator at University of Arkansas, other leaders in the industry and I finally did confirm race 16, a new biotype of downey mildew. A few years ago, it was only race 12; it is moving target,” he noted.

“Although we have confirmed Race 16 on spinach, we are a little concerned because there are reports of disease on some race 16-resistant varieties.” Koike said.

Featured image: Downey Mildew (Source: UCANR Cooperative Extension, Tehama County)