How California produce is processed

Procedures to ensure produce is safe to eat start at the farm long before seeds or seedlings are even planted. In the long supply chain, farmers, inspection agencies, truckers, warehouses, more inspectors, and grocery outlets all work to manage the complexities of food quality.

Area growers said they keep careful stock of tools, hands and water to make sure they're always clean. At issue is business credibility.

Spinach contaminated with the E. coli virus and traced back to Natural Selection Foods and Earthbound Farms, based near Salinas, has sickened at least 199 people. It led to three deaths in September.

Growers can voluntarily recall their produce under under particular brands because companies detect contaminants such as E.coli in irrigation water.

Company confidence is based on independent tests of produce that produce negative results for an identified bacteria such as E. coli. The company can then be confident that its product is safe.

The Food and Drug Administration also conducts tests of the water, and results usually take a bit longer to make public.

Staff of the prevention services department at the California Department of Health Services, can also look into whether the source of a contaminant that taints produce is irrigation water, livestock or fertilizer.

Vegetable crop specialists at state universities, also analyze agricultural practices such as the use of manure as fertilizer. Other agricultural practices include starting early in the growing cycle with soil inspections and keeping a detailed history of seeds and fertilizers used. Supply chain montoring, as it's called in the industrial arena. Companies also regularly test water from their surface water sources such as the Colorado River and the All-American Canal.

The local Water District also tests for coliform bacteria twice a year and minerals monthly so that farmers have up to date information. Requirements for agricultural water is far less than for drinking water.

Even animal tracks among the produce are searched for when crops are ready for harvesting. If tracks are found, that particular section of food crops will not be picked.

Field laborers are barred from eating, smoking and wearing jewelry in the fields, and they are provided a bathroom with an outdoor sink for hand-washing.

Company enforcement is necessary for this level of food safety to be maintained. The result of tight procedures is that crops such as lettuce are packed int he field seconds after it is picked from the plant. In many operations, that food is not handled again except by forklifts when it is moved through the cooling stations, where ice is produced from drinking water. Before shipping produce to distributors and grocery stores, the cooling trucks are also inspected for cleanliness and temperature. Warehouse produce managers inspect the produce and vegetables for visual and odor quality levels, and misting systems and temperature-controlled tables keep the produce fresh. Aging fruits and vegetables are regularly removed.

A patchwork of local, state and federal regulatory agencies such as the California Department of Health Services conduct annual inspections of food packaging and processing facilities, and investigate public-health issues.

Farmers who use pesticides must also register with the California Department of Pesticide Regulation. The County Agricultural commissioner's office conducts on-site inspections to ensure that pesticides and disinfectants are used prooperly when washing foods.

Industry groups such as Western Growers, also provide education and support services for the farming and food processing supply chain.
Consumers become choosy and avoid potentially contaminated produce sources and even regions when an outbreak is publicized that affects public health.