Food Safety and Quality Assurance in the Fresh and Vegetable Industry - Coursework Example

Food Safety and Quality Assurance in the Fresh Fruits and Vegetable Industry High School Affiliation Food Safety and Quality Assurancein the Fresh and Vegetable Industry Introduction There is no reverse foot in science. Currently, as a result of the technological advances in science along with food trade becoming an international thing, foods produced in the farms must face even stricter benchmarks and quality control measures that are becoming more and more stringent along with checking process. In fact, international laws are becoming stricter. The food market is now filled with competition. To overcome this competition, the quality of agricultural products is a major measure that determines how competitive an agricultural food product is. Food quality and safety is paramount. Funnily enough, with the technological advances that have been achieved in the modern world, the alerts concerning food have been raised; this has resulted in a negative confidence of reports. As a result of quality issues, counter reaction determinants have been quality put up by the industry’s main players so as to try and control food safety and quality programs. This paper looks at the food safety and quality assurance measures that have been developed for the control of the fresh and vegetable industry (Hester & Harrison, 2001). Now that this paper looks at food safety and quality, what is food safety and quality? Food safety can be defined as the guarantee that the food produced for consumption shall not harm the purchaser on its preparation or after it is consumed as it is supposed to. Food quality is different it means that the food agricultural product meets or the required characteristics that define the said agricultural product to their entirety. Looking at the two definitions, it can be noted that food safety is a part of food quality. This means that, food safety is the most vital constituent of food quality because if an agricultural product is not safe, then it may harm the consumer or even lead to death after it is consumed. For quality, it is a term that is subjective. It is a measured characteristic that meets the specific threshold of the measurements put up to define its quality. Food safety and quality both differ in terms of their preferred levels by different countries. Hence, it is not easy to describe them at a global level. As for food quality, a customer may be able to identify poor quality as a result of defects in the food while for food safety; customers do not easily recognize safety issues as they are concealed. Food safety issues are only detected on consumption. This means that food safety issues are dangerous and they may cause serious health issues. The evaluation of food safety and quality are processes that begin right from soil preparation to harvesting and consumption of the foods. There are various programs that have been set up to ensure that food quality and safety is met internationally of which several of their abbreviations are given as examples. They include GAPs, GMPs, GHPs, SOPs, SSOPs, HACCP and QMSs. Looking at the quality features of foods; they can be grouped into three groups which include external, internal and hidden. External features include feel, defects and look. Internal features include taste, feel, and smell while hidden features include wholesomeness, the value it adds nutritionally and its safety (Hester & Harrison, 2001). Fresh fruits and vegetables perish very quickly. They are easily spoilt as they are handled by the chain of handlers after production up to their points of sale. Their spoiling easily results in quick decay which leads to their loss. It has been noted that in developing countries, after their production, the rate of loss due to food spoilage is around 50%. This is a high rate considering that it is half of the quantity of the produced foods. Fresh fruits and vegetables contain around 65 – 95% of water in them. They go on with their metabolism even after they are harvested. These results to a change of their features due to the way they are handled treated or stored. The major causes of loss after harvest include mechanical injury, loss of water and color loss (Lamikanra, 2002). The main aim of the production of fruit and vegetables is the delivery of a safe and whole product that the consumer can feed on. However, fresh fruits and vegetables have been identified as major causes of chemical contaminants and pathogens to consumer health globally. Hence, it is important to comprehend these causes so as to ensure that they do not lead to lethal health effects on the human consumers. To enhance the food safety, an evaluation of the likely hazards at the level of production has to be evaluated (James, 2006). The first hazards are biological hazards. Biological hazards in fresh fruits and vegetables are as a result pathogens like bacteria, fungi, viruses, and protozoas. Most pathogens that lead to ill health in humans are occasionally found on fresh raw produce. They may also be part of the environment of the fresh fruits and vegetables or they may be introduced during handling. These pathogens are potential food safety risks as they are ever present in the environment. They contaminate fresh fruits and vegetables at all production stages. There are many examples of bacteria; they include, clostridium botulinum which is found in soils and causes botulism, E. Coli which produces ill causing toxins, salmonella spp., which causes food borne diseases staphylococcus aureus which causes gastrointestinal conditions just to name but a few. To ensure food safety from bacterial hazards, various approaches can be used. One of them is the prevention of bacteria from getting to the surface of the food product and making sure that bacteria that have reached the product do not grow (Sapers, Gorny & Yousef). Viral hazards are made up of viruses which are organisms that cannot grow or reproduce outside a living cell. Hence, they only reproduce inside the living food product. Fresh fruits and vegetables become contaminated by viruses on their exposure to contaminated substance like water and soil. Various types of viruses include rotaviruses which causes diarrhea, noroviruses which cause gastroenteritis and hepatitis A which is transferrable between human beings once they contaminate food. To ensure food safety, it is important that measures are put up to prevent virus contamination. These measures include observation of proper hygiene as the fresh fruits and vegetables are handled and the right sanitization and washing of the fresh fruits and vegetables (James, 2006). Parasitic hazards include parasites. Parasites are pathogens that obtain nutrients from other organisms. They vary in size from single celled types to multi cellular types. Their mode of transmission is broad and many of them have are main causes of water and food borne diseases. They are transmitted from fresh fruits and vegetables by consumption of raw fruits and vegetables. Examples include toxoplasma gondii which causes Toxopasmosis T., giardia intestinalis which lives in infected human intestines, entamoeba hystolytica, which causes amebiasis and cylopora cayetanensis which causes Cylosporiasis. To ensure food safety from parasites, various approaches can be used. These approaches include ensuring that fresh fruits and vegetables do not contact water or soil that has been contaminated b fecal matter, prevent contact of the produce by infected persons and hindering contact between pests and the fresh fruits and vegetables (James, 2006). Chemical hazards pose lethal safety issues that can result into lethal health hazards when they contaminate the fresh produce. They cause contamination by naturally occurring chemicals or through artificial chemicals which are added during production or after harvest and on their processing and packaging for transport to their point of sales. As for naturally occurring chemicals, they include alkaloids that cause poisoning, fungal poisons that also cause poisoning and allergens which cause allergenic response. As for artificial chemical hazards, they include processing chemicals that cause poisoning, toxic elements such as zinc and lead which cause poisoning organic pollutants and agrochemicals which all cause poisoning. To ensure fresh fruits and vegetables safety it should be ensured that there is little if any use of the chemical additions and their agents. Contamination should also be prevented as the fresh products are handled and processed through identification of likely risks and ensuring that enough right practices and measures are put in place to hinder the risks (James, 2006). Physical hazards pose a serious danger to the safety of fresh fruits and vegetables. They are likely to be introduced at many locations during the production and processing of these fresh products. They include wood, glass, plastics and stones. The safety of fresh produce from physical hazards can be ensured by identification of the various physical hazards and removing them and application of the right practices and measures to counter and raise awareness and ensure that workers handling the fresh produce take responsibility for them (James, 2006). To ensure both the safety and quality of fresh fruits and vegetables, it is important that the best agricultural practices are practiced. This brings about what is termed as good agricultural practices. Good agricultural practices have developed over the years with the advancement in technology and modernization of agriculture. Their development has also been as a result of the issues raised concerning the safety and quality of fresh fruits and vegetables. Good agricultural practices encompass the proposals and knowledge that is available in the tackling of environmental, social and economic appropriateness for the production of fresh vegetables and fruits in the farm and after they are harvested. Good agricultural practices are recognized globally as principles of practice that ensure minimal contamination of fresh fruits and vegetables hence promoting their safety and quality. Their use in the manufacture of fresh fruits and vegetables is important so as to hinder contamination by microorganisms (DIANE Publishing, n.d.). Their implementation in the farms involves utilization of land, water and soil in an incorporated approach that is sensitive of the risks involved. It also involves the control of pets, hygiene of the workers, harvesting, sanitization and cooling procedures. The lack of usage of GAPs during land use can increase the risk of contamination of fresh products (Sapers, Gorny & Yousef, 2005). Looking at water and soil, it is important to note that land that had been used previously for other purposes other than agricultural reasons has a high likelihood of been contaminated by toxic substances and pathogens. Hence, to ensure the safety and quality of fruits and vegetables, it is important to study what the land had been used for previously. The information that can be collected regarding prior use of agricultural land includes if the land was used as a dumping site, as a sanitary waste management area, for feeding of animals and even if the land was previously exposed to floods which would have brought in water contaminants. Hence, to ensure that the fresh produce produced from the farm is safe and of the right quality, then the evaluation of the usage of the neighboring lands is important so as to know the risk of contamination from that land area. It is also important to ensure that all avenues of contamination across the land are hindered through say putting up of physical hindrances to stop contamination across the land. As for water, it is a major avenue for transferring pathogens to fresh vegetables and fruits. It is not possible to farm without the use of water. Farming using water involves irrigation. It is also used as a solvent for fertilizers and pesticides. Water that does not meet the needed quality has the highest potential of contaminating fresh produce. However, to ensure the safety and quality of fresh produce then it must be ensured that the quality of the water used in their production and on the farm is very high (Sapers, Gorny & Yousef, 2005). There are various water sources for farming. They include surface water which can be easily exposed to temporary contamination from human or animal waste material, industrial waste or sewage. This water flows before it gets to the fruits and vegetables on the farm. To ensure their safety and quality, it is important that the source of this water is located and counter measures to ensure its quality are effected on location of its source. It should also be ensured that animal and human waste is not left to reach the water once it’s in the farm (DIANE Publishing Company, 1995). There is also ground water which is thought to have very little chances of contamination than surface water. The practices that can be used to ensure that the ground water used in the production of fresh fruits and vegetables is free from contamination to ensure their safety and quality is to ensure that the source of the groundwater is far from contamination sources. Wells utilized in the access of ground water should be properly installed and maintained to reduce contamination. It is also important to note that if irrigation is used in the production of fruits and vegetables, then irrigation water could be as source of contamination. The safety and quality of the fresh produce can be ensured by making sure the irrigation water is of high quality, minimizing direct contact between the fresh fruits and vegetables during irrigation and ensuring that as harvest of the fresh products nears, hence, the water used during that time should be of the highest quality to ensure that no contamination occurs (DIANE Publishing Company, 1995). It is generally known that fertilizers and their use are connected with the increase in the likelihood of contamination. There are two types of fertilizers; organic and inorganic fertilizers. Organic fertilizers are gotten from plant, animals and human waste. It is good to ensure that materials used in production of organic fertilizers are properly treated. Failure to treat the materials avails numerous chances for the contamination of fresh vegetables and fruits such as pathogens and chemical hazards. These chances of contamination can be decreased to ensure that the fresh produce is of high quality and is safe for consumption by use of treatment practices that decrease the amount of pathogens in the organic manure and also preventing direct contact of the organic manure and the fresh produce. Treatments practices include passive treatments which ensure that decomposition occurs totally. This decreases the risk of contamination by pathogens hence increasing the safety of the fresh products. There are also active treatments which involve the use of drying with heat, alkali stabilization, and aerobic or anaerobic digestion. Active treatments ensure the total destruction of pathogens which results in the safety of fresh produce. Good agricultural practices call for the usage of manure that has been treated (Hester & Harrison, 2001). As for inorganic fertilizers, many of them are produced chemically in industries. What they have is lethal metal elements that are considered as by – Products. These by – products are what jeopardize the safety and quality of fresh fruits and vegetables. The safety of these produce can only be guaranteed through following of the stated instructions (Hester & Harrison, 2001).Good agricultural practices call for the prohibition of animals from the areas of fresh produce production. The animals should be locked up. Workers should not be allowed to take these animals into the production farms. The bodies of dead animals should be disposed of properly through burial (Hester & Harrison, 2001). The application of pest control mechanisms should be done only when it’s most appropriate. This will reduce the chance of contamination and ensure that the safety and quality of the fresh products is enhanced. One way to ensure the right usage of pesticides is through the use of integrated pest management. Also, pesticides that are not authorized should not be utilized. The pesticides should also be kept at their least levels to reduce contamination chances. When applying them, then the instructions indicated should be followed. After their use, then the pesticides should be disposed of properly and not in the farm or near the produce. Workers should be trained on how to handle pesticides; this reduces the chances of transfer to the fresh produce hence increasing the safety and quality of the fresh fruits and vegetables. Quality of fresh produce is paramount, pests are known to harm the fresh produce and decrease their quality. Thus, it is important to ensure that there is a pest control program. This program makes sure that there are frequent checks for pests and pest outbreak which enables pre – preparation that can prevent their outbreak and effects on fresh produce (Hester & Harrison, 2001). Good manufacturing practices were built up to ensure that public know how is raised on the importance of food safety and quality. Good manufacturing practices encompass practices that are geared towards the hindering and control of dangers connected to fresh vegetables and fruits after harvesting to ensure the quality and safety of the products. The harvest containers and the area of receiving the fresh produce should be of the highest hygienic qualities. The quality of the water used to wash and process the fresh produce should be high and free of any contaminants. The workers should follow the sanitation standard operating procedures where they can be applied and used. All these measures ensure that the quality and safety of the fresh vegetables and fruits are of the highest standard (Dris & Jain, 2004). The transport of the fresh produce is also part of good manufacturing practices. To ensure that the quality and safety of fresh produce is up to standard by making sure that only the right containers for the transport of the fresh products are used. The vehicles used in transportation should be cleaned before been loaded with fresh produce. The units of transportation should be dry. In case refrigerated transportation is used, then it should be ensured that they are functioning properly. The time between removals from the storage units to the refrigerators should be minimized. It should also be ensured that there is proper ventilation in the transporting unit. All these factors ensure that food safety and quality is assured (Dris & Jain, 2004). Hazard Analysis of Critical Control Point or what is commonly abbreviated as HACCP is a protocol tool that is used to spot and assess hazards which are important for the safety of food. It also sets up control structures and procedures to ensure food safety. It is composed of various principles which include performing of hazard evaluation, evaluation of the critical control points, setting up critical limits, setting up of structures to check critical control points, outlining of the action of correction to be undertaken, set up methods that can be used to confirm the proper functioning of HACCP and finally, setting up of proper filing for all methods and proceedings. To check on the quality of the fresh fruits and vegetables worldwide, the International Organization for Standardization is a body that sets up the quality standards for the fresh fruits and vegetables industry. ISO 9000 stands for the agreed practices which ensure quality in the industry. It provides a quality assurance system (James, 2006). References DIANE Publishing. (n.d.). Food safety : current challenges and new ideas to safeguard consumers : hearing. DIANE Publishing. DIANE Publishing Company. (1995). Food Safety and Quality: Uniform, Risk-Based Inspection System Needed to Ensure Food Supply. DIANE Publishing. Dris, R., & Jain, S. M. (2004). Quality Handling and Evaluation: Volume 3: Quality Handling and Evaluation. Springer. Hester, R. E. & Harrison, R. M., ed. (2001). Food Safety and Food Quality. Royal Society of Chemistry. James, J., ed. (2006). Microbial Hazard Identification in Fresh Fruits and Vegetables. John Wiley and Sons. Lamikanra, O. (2002). Fresh-Cut Fruits and Vegetables: Science, Technology, and Market. CRC Press. Sapers, G. M., Gorny, J. R. & Yousef, A. E. (2005). Microbiology of Fruits and Vegetables. CRC Press. Read More