Development of a novel economical device to improve post-harvest processing practices on small farms

Consumer demand for fresh produce has increased; however, multiple microbial foodborne outbreaks in the past decade have involved fresh leafy greens. While large farms may process their own leafy greens or use an external processor that uses aqueous sanitizers, small farms may not have these options. Hence, it is important to equip small farmers with simple and effective methods to reduce on-farm pathogen contamination. The goal of this study was to develop a novel device that can improve post-harvest practices on small farms growing leafy greens. A survey was administered to identify farmers' concerns associated with the post-harvest phase of production. The results indicated that most farmers do not wash leafy greens in a sanitizing solution, but would like information on how to improve the safety of their produce. As a result of this survey, a novel sanitizing device was developed to wash, sanitize (with diluted white vinegar containing acetic acid (AA)), and dry leafy greens. The result showed that 1.6% AA for 2 min was effective against coliforms, yeast, mold, and pathogenic surrogates (Listeria, Salmonella, and Escherichia coli). Significant reduction of aerobic bacteria and coliforms were observed at 2.5% AA for 2 min and 1.6% for 2 min treatment at 3 log CFU/g and 2.28 log CFU/g respectively. The use of this device may help farmers wash and sanitize fresh leafy greens effectively, reduce the risk of foodborne pathogen contamination, and improve produce shelf-life.