Summit panel tackles food safety

Since food safety gained national attention with the foodborne illness traced back to spinach in 2007, the subject has become the overriding issue for the agriculture community.

And, while a lot of progress has been made in research and development of production standards, there's still a lot of unknowns.

That was the consensus of panelists for a food safety forum during this year's Southwest Ag Summit.

Food safety is something the industry takes seriously, noted Vicki Scott, quality director for Amigo Farms who has been in the forefront locally and on the state level in the adoption of the Leafy Green Marketing Agreement by Arizona growers.

"These are standards we owe the public for the sake of their health. We all know the healthy advantages of eating leafy greens. We want to assure people that they are safe to eat."

A lot of attention has been given to the risks of animal waste contaminating a crop, she said.

To that end, the agriculture community needs the help of the public through such basic courtesies as cleaning up after their dog when walking on a canal ditch, not letting their pets and children run though fields and respecting that farmland is private property, she said.

"That may seem innocent," Scott said. "One thing about Yuma is its outdoor lifestyle, but when it comes to growing leafy greens, it's a challenge. We need the cooperation of the public."

The Humane Society of Yuma is trying to help by setting traps in fields where pets are reported running, said Annette Lagunas, operations director for the agency. The agency also is trying to help educate the public, she added.

Other factors are less clear, panelists agreed.

For example, what is the impact of a coyote running through a field, or a bird flying overhead or a horse in an adjacent field - or even sheep wintering in a nearby alfalfa field?

"There are risks we can't control," said Charles Sanchez, University of Arizona researcher. He also is the director of the Yuma Agriculture Center where a number of research projects pertaining to food safety in leafy greens are being conducted.

"We're learning all the time," he said. "Our goal is to reduce the probability of risk."

Troy Smith, habitat program manager for the Arizona Fish and Game, stressed the need for more information to determine the best ways to mitigate risks without negatively impacting wildlife habitat.

And that, he said, should be based on sound science.

In the meantime, farmers are being subject to an overwhelming array of inconsistent requirements by government officials and shippers, said Bob Boelts, a grower and vice president of Yuma Fresh Vegetable Association.

As the industry has geared up to meet the challenges of food safety, laboratories found themselves having to catch up with technology and processes that applied to food crops, said Felipe Ozuna of Fresh Terra.

But big strides have been made that make testing for pathogens more reliable, he said.

There have been consequences for growers signing on to a voluntary program that has become mandatory, Scott said of the Leafy Green Marketing agreements adopted by Arizona and California - currently the only two states with leafy green production standards for food safety.

One such "unintended consequence" is that there no longer is a beginning and end to winter produce season here, she said. That means fields are now subject to testing and monitoring all year round.

On the other hand, said Shelly Tunis, lobbyist for the Yuma Fresh Vegetable Association who served as panel moderator, growers here have an opportunity to share their experiences when a national food safety standard is crafted.

"There's a wealth of experience here. Speak out and let the rest of the country benefit."