IAFP 2009 Program Book and Abstract Book - AB124

P2-55 An Evaluation of Food Safety Practices and Customer Perception of Food Safety Standards within Farmers’ Markets in the UK JACKIE J. EVANS and David C. Lloyd University of Wales Institute Cardiff, School of Health Sciences, Cardiff, United Kingdom Introduction: Farmers’ markets are re-emerging as a retail route for food purchasers. The development of these markets offers an opportunity to evaluate food safety practices in an emerging market, which has no easily available access to food safety professionals. Purpose: The purpose of this research was to evaluate food safety practices by businesses (usually farms) in farmers’ markets and to investigate customer perception of food safety standards within this environment. Methods: The research was conducted through observation practices at twelve farmers’ markets and a structured survey questionnaire of stall holders and customers was completed (n = 50). Results: Social change in the demand for improved traceability of food products and the need for farmers to increase profit margins on primary products has led to an increase in the demand for farmers markets in the UK. The aim of the research was to evaluate food safety practices and perception of food safety standards amongst customers. Twelve farmers’ markets were visited to evaluate food safety practices, and 50 attendees from these farmers’ markets were interviewed for their perception of food safety standards in the market. A further 50 potential customers who had not visited farmers’ markets were interviewed to assess their perception of food safety standards in the markets. Forty percent of stall holders were meat based (lamb/beef ), 20% cheese/dairy and 10% craft, with the remainder (30%) miscellaneous food, e.g., bakery, honey, and confectionery. There was a mixture of raw and cooked products on sale. Fifty percent of the meats stall holders had unrefrigerated product on display. Products were on display for an average of 3 h and up to a maximum of 8 h. Thirty percent of farmers not attending cited the lack of non refrigerated units as a reason for their non-attendance, and 90% of these highlighted the spoilage of product, not food safety, as the reason for wanting refrigeration. None of the attendees from a consumer perspective highlighted food safety as a weakness of the market (largest negative response was based on poor marketing of the markets). Of the non attendees group of consumers, 25% cited poor food hygiene practices at the farmers markets as a specific weakness that restricted their attendance. Significance: The development of farmers’ markets as a retail outlet poses a significant risk to consumer safety. This research has identified various contamination risks and has established consumer perceptions of food safety risks associated with this form of retail sales. P2-56 Microbiological Assessment for Development of GAP Model for Soybean Farms DSC MINJI NAM, Kyeongyeol Kim, Won B. Shim, Yohan Yoon and Duck H. Chung Gyeongsang National University, Division of Applied Life Science (BK 21program), Jinju, Korea, South Introduction: The increase in the number of foodborne outbreaks associated with agricultural products has suggested the need to apply Good Agricultural Practices (GAP) in agricultural farms during cultivation and harvest. Purpose: This study analyzed microbiological hazards in soybean farm environments to develop GAP model for production of safe soybeans. Methods: Samples of cultivation environments (soil, irrigation water) and plants (soybeans with shells, soybean leaves) were collected from three soy bean farms in August, September, and October of 2008. The collected samples were used to enumerate aerobic plate count (APC), coliform and Escherichia coli on plate count agar, desoxycholate lactose agar and eosin methylene blue agar, respectively, and Escherichia coli O157, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes were also enumerated on MacConkey sorbitol agar, Baird Parker Agar, mannitol-egg yolk-polymyxin agar and Listeria selective agar, respectively. Following the incubation of plates at 30-35°C for 24 to 48 h, biochemical tests were used for further confirmation (three replications, three samples each). Results: In general, no differences (P ≥ 0.05) of bacterial populations in samples were found among farms. The levels of APCs (3.1 to 6.9 log CFU/g, ml, or leaf) and coliforms (1.9 to 5.7 log CFU/g, ml, or leaf) were higher (P < 0.05) in soybean and soybean leaves than those (soil: APC 6.0 log CFU/g, coliform 3.6 log CFU/g; water: APC 3.5 log CFU/ml, coliform 1.9 log CFU/ml) of cultivation environments. E. coli and L. monocytogenes were below detection limits in all samples, but 9.1% and 39.4% of the samples contained E. coli O157 and B. cereus at low level (≤ 1.2 log CFU/g, ml, or leaf), respectively. Proportion of the samples contaminated with S. aureus was 9.1% with ≤ 0.6 log CFU/g, ml, or leaf. Significance: These results suggest that systematic management in soybean farms should be applied to improve food safety of agricultural products, especially for soybeans and leaves. The results from this study should also be useful in developing a GAP model for soybean farms. P2-57 Microbial Analysis to Establish Good Agricultural Practice in Agricultural Products Processing Center DSC for Perilla Leaves KYEONGYEOL KIM, Minji Nam, Won B. Shim, Yohan Yoon and Duck H. Chung Gyeongsang National University, Division of Applied Life Science (BK 21 program), Jinju, Korea, South Introduction: Recently, consumption of fresh products has increased beacuse of the health benefits, but foodborne outbreaks related to fresh product consumption have increased. Purpose: This study identified risk factors that may cause cross-contamination of foodborne pathogens and the need to establish Good Agricultural Practices (GAP) in agricultural products processing centers for perilla leaves. Methods: All microbial samples were collected before and after the work shift. Samples were prepared from water used for washing with water and ozone, and rinsing. Perilla leaves from each washing step were also collected, and workers (glove, clothing) and surroundings (basket, door knob, packaging table, wrapping bag) were sampled by swabbing. 124 — Abstract Book Poster

IAFP 2009 Program Book and Abstract Book

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