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UC Food Safety
University of California
UC Food Safety

UC Food Safety Home

Research and Extension faculty at UC Davis, Drs. Linda Harris and Trevor Suslow, welcome you to the University of California Food Safety website. Link to presentations, publications, and websites related to the production, harvest and processing of foods. The emphasis is microbial food safety but food biotechnology, food quality, and food security are also addressed.

Newly Added to Website - updated May 2016:

Added April 2016:

Activity-Specific Food Safety Information

Agricultural Water

Agricultural Water and the Produce Safety Rule

The Produce Safety Rule (PSR) requires growers to initially establish a Microbial Water Quality Profile (MWQP) for each agricultural water source and conduct annual surveys for that water source in subsequent years. The water quality profile is based on the levels of generic E. coli in your agricultural water. There are different requirements for agricultural water that comes from surface or ground (well) sources.

More information on the Produce Safety Rule and agricultural water can be found here:
www.fda.gov/Food/GuidanceRegulation/FSMA/ucm334114.htm

Untreated Surface Water:

The initial MWQP must be established with a minimum of 20 water samples collected as close to harvest as possible over a period of at least 2 to a maximum of 4 years. Geometric mean (GM) and Statistical Threshold Value (STV) are calculated from these 20 samples (minimum). The GM and STV are your MWQP and should be compared to the microbial quality criteria provided in the Produce Safety Rule.

These tools were developed to make it easy to calculate the GM and STV and to determine if your water meets the standards for unrestricted application to produce before harvest. The tools were also designed to assist you with making food safety management decisions if your water does not meet the standards in the proposed rule.

Untreated Ground Water:

The initial MWQP must be established with a minimum of 4 water samples collected as close to harvest as possible over a growing season or over a period of one year. Geometric mean (GM) and Statistical Threshold Value (STV) are calculated from these 4 samples. The GM and STV are your MWQP and should be compared to the microbial quality criteria provided in the Produce Safety Rule.  After the initial MWQP has been established, GM and STV values must be updated annually based a minimum of 1 new sample. “Rolling” GM and STV values are calculated by combining the old and new sample data. The one new sample combined with the most recent 3 samples from the previous MWQP are used to update the MWQP and confirm that the water is still being used appropriately.

Tools to calculate Geometric Mean and Statistical Threshold Value:

Several tools were developed to make it easy to calculate the GM and STV and to determine if your water meets the standards for unrestricted application to produce before harvest. The tools were also designed to assist you with making food safety management decisions if your water does not meet the standards in the proposed rule.

Untreated Surface Water:

Untreated Ground Water:

Links are also available on the UA Fresh Produce Safety website 

UC Food Blog

Students practice culinary skills. Inspiring youth leaders to cultivate health
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Heirloom tomatoes are a farm-to-fork favorite. Heirloom tomatoes are a delicious treat and provide a market niche for small growers
Posted 5/17/2016 - In recent years, heirloom tomatoes have become a farm-to-table favorite. Some consumers are willing to pay a hefty price at trendy restaurants, farmers markets, roadside stands, and even local grocery stores for tomatoes with irregular shapes, vivid...

Site Creation date 6/1/2009
Webmaster for site:  Zann Gates

Webmaster Email: zgates@ucdavis.edu