Leafy Greens Research

Preliminary Leafy Greens Research (.pdf) — Powerpoint presentation given at the 2015 Minnesota Fruit and Vegetable Growers Meeting, of preliminary findings by Cindy Tong and Michele Schermann on their leafy greens food safety project. Samples of lettuce were collected from the field and after washing and tested for pathogens. Washing procedures were documented as well as use of sanitizer in the wash water and the use of manure-based soil amendments.

Keeping Aquaponics Products Safe (.pdf) — Short fact sheet. Fish and plant products from Minnesota’s aquaponics facilities are a great source of quality nutrition for Minnesota families. Similar to most fresh food products there is a risk of foodborne illness. Fortunately, there are several steps that can be taken to reduce the risk of foodborne illnesses. 

Food Safety Hazards Associated with Smooth-Textured Leafy Greens Produced in Aquaponic, Hydroponic, and Soil-Based Systems With and Without Roots at Retail (.pdf) — Research report from Hort 4601 student project (Caitlin Barnhart, Laura Hayes, Danielle Ringle). Aquaponic food production currently does not have required GAPs, but the results provided in this experiment provide enough evidence and incentive for each producer, processer, and retail store to make their own GAP or food safety protocol. This will help protect human health and safety, as well as ensure the viability and continued growth of each business that works with aquaponically produced STLGs.