U.S – A study led by the University of Arizona has revealed that treated irrigation water can play a role in diminishing bacterial presence on both crops and soil.
Funded by the Center for Produce Safety (CPS), this research initiative is spearheaded by Channah Rock, Ph.D., a name now synonymous with innovative strides in agricultural science.
The study’s primary objective was to explore the ramifications of using treated irrigation water on crop surfaces and soil, aiming to shed light on the indirect benefits of such treatments in microbial risk reduction.
The researchers embarked on this journey by introducing a nonpathogenic Escherichia coli strain as a stand-in for harmful pathogens into plant tissue and soil. This setup was then subjected to irrigation with water treated with common sanitizers, including peroxyacetic acid (PAA) and calcium hypochlorite.
The choice of crops for this experiment, spinach, and Romaine lettuce, reflects a targeted approach, given these greens’ susceptibility to contamination and their popularity in diets worldwide.
Initial observations from the study have been promising, revealing that treated irrigation water can indeed play a role in diminishing bacterial presence on both crops and soil.
However, the effectiveness of these treatments is not uniform; it varies significantly depending on the initial mode of pathogenic infiltration into the agricultural environment. This finding underscores the complexity of microbial dynamics in agriculture and the necessity for tailored solutions in food safety practices.
Adding another layer of sophistication to their research, the team employed a combination of traditional and innovative monitoring techniques to assess the consistency of sanitizer concentrations in the irrigation water.
This aspect of the study highlights the challenges faced in maintaining optimal levels of sanitizers, with fluctuations often observed during the initial phases of application. These “breakthroughs,” or moments when sanitizer efficacy dips, are critical to understanding and eventually mitigating risks associated with microbial contamination.
The implications of this research extend far beyond the academic sphere, promising tangible benefits for the agricultural industry at large.
By aiming to develop a quantitative microbial risk assessment (QMRA) model, Dr. Rock and her team are laying the groundwork for a tool that could transform the way farmers and food safety professionals assess and manage the risks associated with irrigation practices.
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