Taking Pride in (Safe) Michigan Apples

There’s only been one notable apple recall, let’s work together to keep it that way!

Growing up in Sparta on “the Ridge,” a lot of our family friends are apple farmers and the corn fields owned by my family are neighbors to multiple orchards. I like to center myself around the seasons, seeing the shifting orchard tasks as I drive home, and as I enjoy an apple and think of my farmin’ neighbors. I’m quick to ridicule folks if I spot an out-of-state apple in their kitchen (especially the state that starts with a w…), as Michigan apples are near and dear to my heart. The theme of this month’s newsletter is dedicated to the safe growing, harvesting, holding, and packing of delicious, beautiful apples.

There has been one notable outbreak of apples: a Listeria monocytogenes outbreak linked to caramel apples in 2014. (There’s also been this recall and this recall). Researchers say that a possible cause was due to inserting a stick into an apple, covered in caramel, that then sits at room temperature, creating a favorable environment for Listeria to thrive (K.M. Angelo, et al. 2015). However, somewhere along the chain, Listeria had to be introduced.

The FDA investigation discovered that all the caramel apple manufacturers sourced apples from one grower in California. They took 110 samples of this apple packing facility, where six out of seven positive results were from food contact surfaces (brushes, conveyors, and a wooden bin) and the floor near the main packing line. Additionally, they found positive samples of L. monocytogenes in 30 whole apples from the facility (“2014 Outbreak of Listeria…”).

This outbreak was a shock to the tree fruit and food safety communities. Due to apple acidity, and low water activity of caramel, (caramel) apples were not on the risk radar for L. monocytogenes. The highlight of this outbreak, then, is that if pathogens are present and thriving in the packing house environment, then there is a greater chance of contamination— regardless of a commodity’s natural preventive characteristics.

For example, the facility in this case had “multiple vinyl surfaces with frayed edges, exposed foam padding, and a damaged conveyor belt” (“2014 Outbreak of Listeria…”). Once these pathogens are established, they’re very hard to remove. An important crop characteristic to note is that apple stems and calyxes are perfect hiding spots for these pathogens and make it harder to wash away. An apple bruise or wound is also an inviting place for bacteria to enter and grow (K.M. Angelo, et al. 2015).

Referring to Phil Tocco and Claire Murphy’s podcast, wash water management plays a key role in risk management. While I wish you could use the same water over and over for the whole packing season, to do so is not the most conducive to produce safety nor does it align with the PSR requirement to maintain safe and adequate sanitary quality of water (112.44(d)), as the pathogen load in the water increases over time and use. But shouldn’t the batch of sanitized water in the dunk tank eliminate pathogens in this system? Nope! The sanitizer in this water simply reduces the chances of cross-contamination— AKA from one poopy apple creating more poopy apples. And the sanitized water itself doesn’t eradicate pathogens from damaged, unclean food contact surfaces along the packing line!

The take home theme here is this: prevention is key! By regularly and thoroughly inspecting, maintaining, cleaning, and sanitizing all food contact surfaces, you can mitigate the risk of listeria and other pathogens. Remember the 4-step cleaning process: 1) Rinse and remove debris 2) Use detergent and elbow grease to remove debris and bacteria build-up 3) Rinse soap/detergent 4) Sanitize the surface with a food-contact-surface approved sanitizer. You cannot sanitize a dirty surface! For surfaces that may not be easily cleaned or sanitized, think about ways to remove visible debris and filth (if you need to workshop some ideas, contact a technician!). Record that you cleaned and sanitized the food contact surfaces—if it wasn’t written down, it appears it did not happen to folks who are not on-farm all the time.

I know how this sounds, the 4-step process does take time and investment. I like to use the analogy of going out to eat. If it’s a Friday night and the place is packed, I would still expect the kitchen crew to take the time and effort to properly clean my plate (they use the same process via a three-compartment sink). And consumers of fresh apples expect the same from you! I truly view on-farm food safety as an act of community care. It is just one mechanism to respect the mutual trust between farmers and customers.

It will take effort, time, and learning to safely feed and take care of each other—but we are here to help! If you have any food safety needs, concerns, or rants please do not hesitate to reach out to your local Produce Safety Technician. Technicians are a free, voluntary, confidential, non-regulatory resource to help you navigate on-farm produce safety in a safe space. Technicians are housed in a Conservation District near you! Find out who yours is at www.miofps.org. From a consumer, thank you for growing (the best) apples! All of you are always doing thankless tasks, especially when it comes to growing and providing safe produce. Let us return the favor.

Sources:

(2015). 2014 Outbreak of Listeria Infections Linked to Commercially Produced, Prepacked Caramel Apples Made from Bidart Bros. Apples. Center for Disease Control. https://archive.cdc.gov/#/details?q=https://www.cdc.gov/listeria/outbreaks/caramel-apples-12-14/index.html&start=0&rows=10&url=https://www.cdc.gov/listeria/outbreaks/caramel-apples-12-14/index.html.

K.M. Angelo, et al. (2015). Multistate outbreak of Listeria monocytogenes infections linked to whole apples in commercially produced, prepackaged caramel apple. National Library of Medicine. https://pmc.ncbi.nlm.nih.gov/articles/PMC6542465/.

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Article by Morgan Anderson, Produce Safety Technician