Central Valley Food Safety Committee Event

Sources of Microbial Contamination for Fresh Produce During Field Cultivation

With

Thais Ramos

• Specialist, Microbial Food Safety at the University of California, Davis

Dr. Ramos earned her Master’s degree (2010) and her Ph.D. (2013) in Food Sciences from the Federal University of Lavras, Brazil. Dr. Ramos has over 6 years of experience in applied research and extension in microbial food safety. Dr. Ramos’ research is focused on microbial food safety emphasizing the microbiology of fresh fruits and vegetables. More specifically, she has focused on understanding transmission, survival and risks associated with foodborne pathogens and other pathogenic microorganisms such as foodborne viruses as they relate to fresh produce safety

If you are a fresh produce grower or are interested in learning about produce safety best practices and sources of contamination for fresh produce in the growing field, you are invited to participate in this luncheon. This presentation will provide information about introduction to produce safety, biological soil amendments of animal origin (BSAAO – including benefits and risks of applying BSAAO during production), agricultural water, and worker health and hygiene.”