Best Practices for Post-Harvest Safety
Ensuring post-harvest safety is a critical aspect of the agricultural sector. It encompasses all the practices and measures that must be taken to maintain the quality and ensure the safety of harvested crops from harvest until reaching the consumers1. Understanding and implementing the factors that contribute to the quality and safety deterioration of horticultural production is crucial. Post-harvest safety procedures, including proper handling, packaging, storing conditions, and transportation practices1. Additionally, farmers can also apply different post-harvest treatments which aim to minimize contamination and maximize quality. These practices include treatments to reduce microbial contamination, reduce ethylene damage, minimize water loss, and control insects. These treatments also manipulate the environment around produce to enhance quality. It’s important to note that fruits and vegetables grown in the field cannot be expected to be completely free of all microorganisms, and although most of these microorganisms are harmless to humans, some are potential human pathogens that can cause illness1. By implementing these procedures farmers can prevent contamination, reduce the qualitative and quantitative waste of the production, as well as safeguard the health of consumers. In this article, we will highlight the main best practices of post-harvest safety and highlight their importance in ensuring the safety and quality of agricultural products post-harvest.
Post-harvest contamination of agricultural produce can occur due to a variety of reasons:
Post-harvest contaminations arise from various factors contributing to the introduction of undesired substances into food products after harvesting. Inadequate sanitation practices during harvesting, handling, processing, and storage represent the primary causes, allowing bacteria, viruses, molds, and other microorganisms to contaminate the products. Additionally, improper storage conditions, including temperature, humidity, and ventilation, create environments conducive to microbial growth and toxin development2. Cross-contamination can occur when equipment, utensils, or surfaces are not adequately cleaned between tasks. Pests and insects can also lead to physical contamination if proper pest control measures are not implemented. The use of contaminated or inappropriate packaging materials, residues from agrochemicals, and poor transportation practices can further contribute to contamination3. Inadequate drying and curing processes may promote mold and fungi growth, resulting in mycotoxin production. Water quality, worker hygiene, equipment cleanliness, lack of traceability, non-compliance with regulations, natural contaminants, genetic factors, and climate conditions, also play significant roles in post-harvest contaminations. Addressing these multifaceted challenges requires a comprehensive approach, emphasizing good agricultural practices (GAP), hygiene, proper storage, processing methods, and adherence to food safety regulations throughout the supply chain4.
How to minimize post-harvest contaminations?
Harvest Method: The harvest method, either manually or mechanically, plays a significant role in post-harvest contamination. For instance, the mechanical injuries resulting from the inappropriate harvest can accelerate the loss of water and leads to pathogens occurrence. Therefore, farmers can use the appropriate harvest method and tools for each specific crop4.
Hygiene and sanitation: Maintaining high levels of hygiene and sanitation in all stages of harvesting, packaging, and handling is crucial to minimize the contaminations. This involves regular cleaning and sanitizing of equipment, facilities, and tools to prevent the growth and spread of undesirable microbes. It is also significant to consider selecting the appropriate sanitation products and their concentrations. Therefore, farmers and agronomists should regularly clean and sanitize processing equipment to prevent the accumulation of residues and the growth of harmful microorganisms. As well as, develop and implement standard operating procedures (SOPs) for equipment maintenance5.
Training workers: Provide comprehensive training to all personnel involved in the harvest and handling of agricultural products is vital to prevent contamination and minimize the qualitative and quantitative losses of the products. Workers should be educated on the proper hygiene practices, including handwashing, personal cleanliness, and the prevention of cross-contamination1.
Water quality management: Ensure the quality of water used for irrigation, washing, and processing and testing its contamination content is highly significant. Therefore, it is essential for farmers to regularly test and monitor water sources to identify and address any potential risks4.
Pest control: The implementation of effective pest control measures is vital to prevent infestations during cultivation, harvesting, and storage1. This includes several procedures such as the use of safe and approved pesticides, proper storage practices, and regular inspections. The implementation of Integrated Pest Management (IPM) is highly recommended to prevent infestations in a sustainable manner4.
Packaging materials: Using food-grade and safe packaging materials to prevent contamination and maintain the quality of products is significant. Ensure that packaging is appropriate for the type of agricultural product and that it complies with regulatory requirements. Farmers should consider that using inappropriate packaging or neglecting their volume can result in severe mechanical injuries. These injuries, in turn, can lead to high economic costs from losing both the quality and quantity of their products6.
Proper storage conditions: Using appropriate storage conditions, including controlled temperature, humidity, and ventilation, is essential to inhibit the growth of microorganisms and prevent the development of toxins. Regularly monitor storage facilities for any signs of contamination7. Additionally, farmers and agronomists must consider the types of products stored in the same storage room, as some agricultural products can cause severe deterioration to others when stored together in the same storage unit. For instance, storing onions and potatoes together in the same storage room can lead to accelerated sprouting of potatoes due to the ethylene gas emitted by onions. To prevent this, farmers need to be mindful of the compatibility of different agricultural products in shared storage spaces8.
Traceability systems: Establishing traceability systems to track and record the movement of your agricultural products throughout the supply chain is highly recommended. This facilitates quick identification and removal of contaminated products in the event of a safety concern9.
Adherence to regulations: Comply with local and international food safety regulations and standards such as GLOBAL GAP, HACCP, ISO 22000 and BRC. Stay informed about updates and changes in regulations and ensure that all practices align with the established guidelines9.
Testing and monitoring: Implement a robust testing and monitoring program for contaminants, including microbiological, chemical, and physical analyses. Regularly test samples from different stages of production to identify and address potential risks1.
Transportation practices: Maintain proper hygiene and cleanliness in transportation vehicles. Ensure that vehicles are regularly inspected and cleaned to prevent physical and microbiological contamination during transit4.
Quality control measures: Implement quality control measures at various stages of production and processing to identify and address any deviations from established standards. This may include visual inspections, sensory evaluations, and laboratory analyses4.
References
(1) Kader, A. A.; Rolle, R. S. The Role of Post-Harvest Management in Assuring the Quality and Safety of Horticultural Produce; FAO Agricultural services bulletin; Food and Agriculture Organization of the United Nations: Rome, 2004.
(2) Yeshiwas, Y.; Tadele, E. An Investigation into Major Causes for Postharvest Losses of Horticultural Crops and Their Handling Practice in Debre Markos, North-Western Ethiopia. Adv. Agric. 2021, 2021, e1985303. https://doi.org/10.1155/2021/1985303.
(3) Youssef, K.; Ippolito, A.; Roberto, S. R. Editorial: Post-Harvest Diseases of Fruit and Vegetable: Methods and Mechanisms of Action. Front. Microbiol. 2022, 13.
(4) Adewoyin, O. B. Pre-Harvest and Postharvest Factors Affecting Quality and Shelf Life of Harvested Produce. In New Advances in Postharvest Technology; IntechOpen, 2023. https://doi.org/10.5772/intechopen.111649.
(5) Microbiological hazards associated with the use of water in the post‐harvest handling and processing operations of fresh and frozen fruits, vegetables and herbs (ffFVHs). Part 1 (outbreak data analysis, literature review and stakeholder questionnaire) | EFSA. https://www.efsa.europa.eu/en/efsajournal/pub/8332 (accessed 2024-01-18).
(6) Reduce, reuse, recycle: a mantra for food packaging. Food and Agriculture Organization of the United Nations. http://www.fao.org/fao-stories/article/en/c/1441299/ (accessed 2024-01-18).
(7) Sawicka, B. Post-Harvest Losses of Agricultural Produce. In Zero Hunger; Leal Filho, W., Azul, A. M., Brandli, L., Özuyar, P. G., Wall, T., Eds.; Encyclopedia of the UN Sustainable Development Goals; Springer International Publishing: Cham, 2019; pp 1–16. https://doi.org/10.1007/978-3-319-69626-3_40-1.
(8) Feb. 13, C. M. U.; 2023. True or False: Potatoes and Onions Can’t Be Stored Together? Taste of Home. https://www.tasteofhome.com/article/how-to-store-potatoes-and-onions/ (accessed 2024-01-18).
(9) Naik, H. R.; Amin, T.; Sheraz Mahdi, S. Post-Harvest Management and Value Addition of Food Crops. In Secondary Agriculture: Sustainability and Livelihood in India; Bahar, F. A., Anwar Bhat, M., Mahdi, S. S., Eds.; Springer International Publishing: Cham, 2022; pp 131–146. https://doi.org/10.1007/978-3-031-09218-3_11.
Further Reading
