ADDRESSING Food Safety Issues in Georgia The issue of food safety is as close as your next Increasing safety of locally grown produce meal, yet it covers such widespread challenges as food recalls and imports, the state’s booming food processing industry, organic growers and school lunch programs. The UGA College of Agricultural and Environmental Sciences stands guard to protect Georgia citizens with food safety research, education and information. What follows is a sample of the many ways CAES looks at this issue and acts to keep food safe. Georgia ranks 9th in the U.S. in the number of estimated cases of foodborne illness annually, having more than 2.5 million cases at a cost of $4.7 billion. Direct marketing of farm products through farmers markets continues to be an important sales outlet for agricultural producers in Georgia, with the number of farmers markets increasing 9.6 percent since 2011. The local or organic, small to medium farms that sell directly to consumers often don’t have the personnel to develop Good Agricultural Practices (GAP) plans to address food safety concerns, nor do they have resources to pay for third party audits required as part of GAP. With funding from the USDA National Integrated Food Safety Initiative, UGA Cooperative Extension specialists and agents from the College of Family and Consumer Sciences and the College of Agricultural and Environmental Sciences have developed the Enhancing the Safety of Locally Grown Produce – On the Farm Food Safety education program with farmers and growers as well as the Enhancing the Safety of Locally Grown Produce – At the Market Food Safety education program with farmers market managers. Statewide, 163 growers and 36 farmers market managers have been trained. Safe production and marketing of local produce can reduce costs associated with these illnesses, can prevent devastating losses to farmers and can help local agricultural markets and businesses to flourish. Reducing E. coli contamination Leafy greens are a major vehicle of foodborne disease outbreaks, including E. coli O157:H7 infections. Practical intervention methods are needed to reduce the risk of pathogen contamination of leafy greens at all stages of production and processing. A collaboration of five universities (Michigan State University, Clemson University, Illinois Institute of Technology, the University of Cordoba-Spain and the University of Georgia) as well as USDA-ARS (through the USDA-NIFSI project “A Systems Approach to Minimize Escherichia coli O157:H7 Food Safety Hazards Association with Fresh- and Fresh-Cut Leafy Greens”) has been establisheded to provide mitigation strategies to minimize E. coli O157 contamination of leafy greens. The UGA Center for Food Safety served as the lead organization for this project, which resulted in identifying critical points of risk for E. coli O157 contamination of leafy greens and developing practical approaches or interventions for reducing the potential contamination at these critical points. This initiative will benefit public health by enhancing the microbiological safety of leafy greens. Food safety training Education in safe food handling techniques for food service managers is considered a major intervention for reducing foodborne illness. UGA Cooperative Extension trained almost 1,500 food handlers, restaurant servers and school cafeteria workers last year in order to address this issue. In 2012 Extension specialists and agents taught 116 food safety classes to Georgians. Additionally, the “So Easy to Preserve” guide for home canners, one of the most popular publications in the country for home food preservation, is produced by the National Center for Home Food Preservation housed at UGA. 1 (over) ADDRESSING Food Safety Issues in Georgia Sustaining sustainable food systems Reducing bacterial contamination One of the challenges facing humanity over the next 50 years is increasing the security and resiliency of food systems for a growing population without depleting natural resources or degrading the ecosystems on which long-term sustainability depends upon. Building sustainable food production, processing and distribution systems will require integrating a wide range of environmental, economic and social issues. This approach requires a mechanism to develop partnerships and collaboration for research, teaching and outreach. A cross-college Sustainable Food Systems Initiative was launched in 2012 to provide a platform for interdisciplinary research, education and Cooperative Extension efforts across the University of Georgia, addressing production, energy, water, environment, economic, nutrition and human health issues related to food systems in a holistic manner. A Sustainable Food Systems Faculty Forum in October reviewed work being conducted on this issue across the UGA campus to determine several critical areas in which the group could begin interdisciplinary work. The group submitted a grant proposal to the USDA-NIFA National Needs Fellowship Program to obtain funding for supporting a masters-level, graduate study program that would emphasize interdisciplinary work on food systems problems. Forty-four faculty attended the forum, representing CAES, the College of Environment and Design, College of Public Health, the Warnell School of Forestry and Natural Resources, the School of Ecology, the College of Family and Consumers Sciences, as well as the departments of Anthropology and Geography from the Franklin College. This broad cross-section of faculty discussed their work in the food systems area and identified critical topics for focus. One of these focuses is evaluating the optimal mix of scales of production and distribution to maximize safe, healthy food and minimize environmental impacts. Another focus is developing indicators of sustainability in production and distribution systems. Foodborne illnesses caused by salmonella, Listeria monocytogenes and Shiga-toxin-producing Escherichia coli (STEC), especially E. coli O157:H7, are a serious public-health concern in the U.S. Each year 31 major pathogens acquired in the U.S. cause 9.4 million episodes of foodborne illness, 55,961 hospitalizations and 1,351 deaths. Cattle are the major reservoir of E. coli O157:H7, and many outbreaks of E. coli infections have been the result of transmission through foods of bovine origin, although many other foods, especially fresh produce, have also been implicated. Many of the pathogen intervention strategies for the food industry involve the use of antimicrobial chemicals in rinses or washes. However, the antimicrobial efficacy of most chemical intervention treatments is reduced by the presence of organic matter. Many chemicals used for the control of pathogens are also unfriendly to the environment. More effective antimicrobial treatments are desired that are practical, cost-effective, safe to use and keep the treated food appealing. The results obtained from tests by UGA food scientists will provide practical approaches for reducing foodborne pathogens, especially Shiga-toxin-producing E. coli, Listeria monocytogenes and salmonella, on beef and produce. For more information visit the Making an Impact website at impact.caes.uga.edu. 2