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The Honolulu Advertiser
Posted on: Friday, October 27, 2006

HAWAI'I'S GARDENS
Tips to safeguard backyard produce

By Jari Sugano

Improving the quality and safety of garden-grown fruits and veggies requires minimizing the risk associated with food-borne pathogens.

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When you grow your own food, there's a big benefit: knowing exactly what goes into your crop. You control the fertilizer, pesticide use, water and other variables.

However, despite every preventative measure to safeguard your garden-grown produce, there are still pathogens such as bacteria, viruses, parasites and fungi in the soil or water that may come in contact with the edible portion of your fruits and vegetables.

While you can't escape all pathogens, you can minimize the risk associated with food-borne pathogens. The U.S. Department of Agriculture is encouraging farmers to implement good agricultural practices to improve the quality and safety of produce. Prevention is the key, as once a product is contaminated it is difficult to kill microbial pathogens on uncooked foods.

Here are some simple things you can do to keep foods grown in your backyard safe.

  • Use potable water for irrigation and pest management treatments that require addition water for the mix.

  • Keep wild or domestic animals out of the garden during the growing and harvesting season — this includes using them for pest management.

  • Keep raw manure away from foods that will be consumed raw.

  • Incorporate raw manure into the soil at least two weeks prior to planting or a minimum of 120 days prior to harvest.

  • If you make your own compost, make sure it goes through at least three heating and cooling cycles.

  • If you use commercially sold compost, ask the supplier for the pathogen test results. Do not mix fresh manure into compost that has stopped heating — you will contaminate the compost and, in turn, the plants that come into contact with it.

  • Clean and sanitize all harvesting containers before use.

  • Keep rats, mongooses and birds away from harvesting bins and equipment to avoid contamination.

  • Avoid handling and harvesting produce if you have an illness, cut or other injury.

  • Wash hands with soap and potable water before handling produce and use clean tools.

  • Wash produce with potable water before eating.

  • Ice used for cooling must be made from potable water as pathogens can survive in a frozen state for many days.

    Keep eating your fruits and vegetables. Visit your local farmers' markets and get to know the farmers who grow your food. If you buy local, ask about food safety practices on the farm you are buying from.

    Jari Sugano is an extension agent with the University of Hawai'i-Manoa College of Tropical Agriculture and Human Resources. Reach her at suganoj@ctahr.hawaii.edu.

    Lynn C. Nakamura-Tengan, extension educator UH CTAHR Department of Human Nutrition, Food & Animal Sciences, and James R. Hollyer, project manager, Agricultural Development in the American Pacific Project, UH CTAHR, contributed to this article.