ABE 421: Farm Structures, Crop Processing and Storage 2020-21

REQUIREMENTS FOR SAFE STORAGE OF AGRICULTURAL PRODUCTS

o Crops left standing un-harvested start to show diminishing quantitative and qualitative
returns through shatter losses and attacks by insects, mould, birds and rodents. It is
therefore important to complete harvesting as soon as possible.
o In addition, it is necessary to remove dust and contaminants, which can include insects,
and vegetable material, such as bits of straw and chaff and weed seeds. These will fill up
pore spaces within the crop, inhibiting air movement and adding to any possible spoilage
problems. The crop must therefore be clean.
o One of the most critical physiological factors in successful grain storage is the moisture
content of the crop. High moisture content leads to storage problems because it
encourages fungal and insect problems, respiration and germination. However, moisture
content in the growing crop is naturally high and only starts to decrease as the crop
reaches maturity and the grains are drying. In their natural state, the seeds would have a
period of dormancy and then germinate either when re-wetted by rain or as a result of
naturally adequate moisture content.
o Another major factor influencing spoilage is temperature. Grains are biologically active
and respire during storage. One of the products of respiration is heat, and reducing the
temperature of the crop can help to diminish the rate of respiration, thereby lengthening
the storage life by lessening the possibility of germination.
o Another major temperature effect is on the activity of insect and fungal problems. With
lower temperatures, the metabolic rate of insects and fungi decreases and consequently so
does the activity causing spoilage.
A damp or warm spot in grain will increase the rate of respiration. In addition to heat, another
product of respiration is moisture. The heat and moisture from such a ‘hot spot’ can spread by
convection, encouraging moulds and bacteria, which in turn respire and give off more heat and
moisture. It therefore becomes a self generating process. Insect activity also increases with a rise
in temperature.

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These spoilage mechanisms can also affect the viability of grain required for seed or malting,
where the inability to germinate would render it unmarketable.
Good manufacturing practices for fresh produce
The packing process has been identified as the point in the field-to table chain where fresh
produce is at the greatest risk of contamination. The use of Good Manufacturing Practices
(GMPs) will help reduce the risk of contamination of fresh produce during handling, packing,
storage, and transportation.
Produce Cleaning and Treatment
Because microorganisms are everywhere in the growth environment of produce, it is inevitable
that fresh fruits and vegetables will have microorganisms on their surface, even when produce
operations used recommended.
GMPs. Once produce is contaminated with human pathogens, there are currently no available
agents or processes, other than thorough cooking that can ensure complete elimination of the
pathogens. This is why preventing contamination in the first place is so important.
Surface microorganisms on fresh produce vary widely and the ones present vary with the type of
commodity and the agricultural practices used. Natural microflora on fresh produce is usually
harmless.
However, soil, water, sewage, and air, as well as humans and animals, can contaminate the
external surfaces of produce with pathogenic organisms. During and after harvest, many
conditions come together that can favor the growth of microorganisms. Some of these conditions
include handling, cross-contamination, temperature abuse, and increases in product respiration
rates leading to heat production.
Reduction in the numbers of pathogens on produce is important to reduce food borne illness, to
decrease spoilage, and to improve appearance and nutritive value. The washing and sanitizing of
fruits and vegetables are commonly used to reduce surface contamination. However, the
application of such treatments is dependent on the ability of the commodity to tolerate water
since the shelf life of some delicate produce is reduced after wetting.

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This is especially true for commodities with large surface areas that readily hold water, like
strawberries, other berries, and grapes. For these products, another cleaning media, air, may be
needed for removal of dust and debris.
For produce that can tolerate handling, surface dirt should be removed by dry cleaning, brushing,
air blowers, or vacuuming before washing.
Packing and Storage
During packing it is important to consider GMPs for packing and storage facilities, equipment,
containers, trash handling, worker health and hygiene, and storage of produce and packing
material.
Packing Facilities
Packing and storage facilities will vary depending on the produce being processed and the size of
the operation. The packinghouse can be a small shed near the field or a large building with many
processing and storage areas. Regardless of the size of the operation, good manufacturing
practices are essential to prevent the physical facility from becoming a source of microbial,
physical, or chemical contamination and to ensure consistent produce quality.
Sanitary construction considerations for packing and storage facilities include the following:
o Facilities should be designed and constructed for easy cleaning and sanitation.
o Buildings should be well screened with barriers designed to exclude pests, domestic and
wild animals, birds, and insects.
o Windows should be closed or covered with mesh.
o Walls, floors, and ceilings should be in good condition and easy to clean and sanitize.
o Lamps and bulb lights should be covered so that, if they should break, the product and the
work area will not be contaminated with broken glass.
o The floor should be constructed with a slight slope to avoid water accumulation in
production areas.
o The sewage system should be constructed to prevent water backup into packing and
storage rooms.
Packing and storage areas should be separated. Ideally, different personnel should handle tasks in
each of these areas to avoid cross-contamination.

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It is important to keep all packing and storage areas free from chemicals, trash, machinery,
harvest residues, and waste materials in order to discourage pests and prevent produce
contamination. Comprehensive sanitation and maintenance programs should be implemented,
and pest control and monitoring should be in place.
o All equipment used for handling fresh produce should be designed for easy cleaning and
properly maintained to prevent contamination. If possible, all equipment and containers
that come in direct contact with produce or ingredients should be stainless steel or plastic
since these materials are easy to clean and disinfect. Equipment should have smooth
surfaces and be easily cleaned. All equipment should be placed so cleaning around it is
easy. Within the packing facility, it is a good practice to color code or label containers
that are used for transporting the product before and after washing and keep them well
separated to avoid cross-contamination. Prevention of physical contamination of the
produce is important.
o Handling equipment should have no loose bolts, knobs, or movable parts that could
accidentally fall off into the product. If the equipment has any paint on it, the paint should
be approved for food processing equipment and should not chip easily. Rust should be
removed so it will not flake off onto the product. Only food grade oil and lubricants
should be used, and oil leaks and over lubrication must be avoided.
A complete equipment cleaning and maintenance program should be designed and implemented.
Such a program will prevent hazards to the operator and the consumer. Equipment malfunctions
should be reported as soon as they start to develop, so that the necessary precautions can be taken
before a small problem can become something more serious. It is often a good idea to assign a
single individual to operate each piece of equipment so that person can become familiar with the
equipment and its proper operation.
o Containers for holding and transporting fruits and vegetables should be cleaned and
sanitized thoroughly before use. Damaged containers with cracks, chips, or breaks that
could harbor microorganisms should be discarded to prevent contamination of the
produce. Containers should be designed so that air flow around the product is sufficient
to prevent heat from building up.

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o Trash and fruit or vegetable waste can be sources of microbial contaminants.

o Decomposing waste materials can spread microorganisms, create offensive odors, and
attract insects and other pests which may carry pathogens.
o Trash and waste materials should be stored in designated locations that are easy to clean.
Trash should be placed in closed containers located so that odors do not affect the
production and packing facilities or the surrounding neighborhood. Trash should be
removed daily. Separation of organic and inorganic wastes with appropriate recycling is
recommended.
o Cardboard boxes, plastic bags, and other materials to be used for packaging fresh produce
must be stored in a place designated for this purpose.
o This storage area should be clean, dry, and free of trash, insects, and animals.
o Packaging materials should be kept away from any sources of contamination.
o During packing operations it is important to avoid damage to packing containers. Boxes
should not be stapled since staples can damage produce and packages in the boxes and
staples can become physical contaminants in the produce. Always use new boxes and
bags, as well as food-grade plastic bags and contact surfaces to prevent contamination of
the fresh produce.
Storage of Fresh Produce
All fresh fruits and vegetables should be stored in clean locations using an organized system.
Codes to identify the contents and packing information about boxes of produce as well as
inventory rotation are important to minimize the time that the commodity is stored and to
facilitate recall in case of problems later in the food chain.
o Boxes of product should be placed on pallets to avoid direct contact with floors. Pallets
should be placed away from the walls and from each other to allow air flow and to make
it easier to clean and inspect for rodents and insects.
o Chemicals, trash, waste, or odorous material must not be stored near fresh fruits and
vegetables. Walls, floors, and ceilings must be systematically and periodically cleaned to
avoid accumulation of dirt or other contaminants.

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Fruit and vegetable storage areas should have accurate, recorded temperature and humidity
control to prevent or delay microbial growth and to maintain produce quality. The proper storage
temperature and relative humidity will vary considerably depending on the commodity and its
specific requirements.
Transportation
o Several modes of transportation are used to move harvested fruits and vegetables from
production areas to packing or processing facilities, to shipping points, and to markets.
Proper handling of fruits and vegetables during transportation is critical to the safety of
fresh fruits and vegetables. All of the time and effort taken to minimize microbial
contamination and to monitor quality during field production, harvest, washing, and
packing are wasted if the conditions during product transportation are not appropriate.
o Temperature control during transport is critical to ensuring produce safety. The ability to
maintain product temperature is affected by the condition of the transit vehicle.
Transportation vehicles need intact side walls and insulation, appropriate air-delivery
chutes, and tight, undamaged doors and seals. If trucks are refrigerated, cooling units
should be properly serviced, maintained, and calibrated.
o Because shipments frequently include several types of produce, factors such as
temperature, ethylene, and moisture product compatibility must also be considered in
order to ensure safety and quality when the product reaches its destination. If all or part
of a load is packed in ice, care must be taken to ensure the drip from the melting ice does
not contaminate other items in the shipment. Care must also be taken to ensure that
melting ice does not damage packaging of other products or raise humidity levels so that
mold growth becomes a problem.
Ideally the transportation vehicle would be sanitized after each load; however, this is not always
feasible. It is important to remember that these vehicles also haul other materials. If the previous
load included live animals, raw foods such as fish, meat or eggs, or chemical substances, then the
produce should not be placed in the vehicle until appropriate cleaning and sanitizing measures
have been taken. The trailer or transport container should be washed and decontaminated using
procedures similar to those described for food processing equipment.

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o Trucks, trailers and transportation containers must be free of visible filth and food
particles. Odors are a sign that the transportation equipment needs additional cleaning
since bad smells can be an indication of microbiological contamination and/or poor
cleaning. Many of the cleaning and sanitizing chemicals described for use in disinfecting
produce can be used as long as they don’t cause corrosion of the transportation
equipment.

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