Is it possible to have more “safe” water in agriculture?
The modernization of the agricultural industry during the last 20 years has brought with it a series of obstacles in the production chains, a situation that affects the final consumer.
During these last two decades, the main governments of the world, with the support of scientists, have been concerned with seeking “cleaner” alternatives for the use of water on earth.
According to Luke Laborde, a specialist in Food Sciences at the Pennsylvania State University (USA), the so-called "vital liquid" is a transport channel for unwanted pathogens.
For the professor, it is important that the training in good agricultural practices be addressed so that you can know first hand how to attack these problems and eradicate them at the root.
“We must take greater consideration with the quality of the water used in agriculture to the extent that the product is closer to the consumer”, emphasizes Dr. LaBorde. "It happens that some insects, for example, can transfer sources of bacterial contamination from the field to those who consume these foods," he adds.
LaBorde recalls that the Food Safety Modernization Law, promulgated by the Food and Drug Administration (FDA), establishes certain standards for the use of water in the agricultural industry. The expert explains that the regulation requires frequent testing of H2O, such as microbial limits and their correction methods.
“If a farmer detects pathogens in the water from a certain source, they can choose to use water from a surface well, for example. It can also happen that the farmer treats his water with disinfectants or changes the irrigation system, such as one that is used only on the roots and not on the leaves, “says LaBorde.
The scientist also points out that agricultural producers have a duty to determine what factors can cause damage to the water they use. He mentions the case of defective septic systems that are not repaired on time and that perhaps pose a great threat to water.
Allied technology
The use of technology has also been seen, paradoxically, as an ally in the fight to obtain cleaner water for the global agricultural industry. For Martin Wiedmann, Professor of Food Safety at Cornell University, New York, this may be the key point if it is used in the most appropriate way.
According to its approach, through technological processes, the use of surface water could be managed and know when it comes with a greater quantity of pathogens. For this, Wiedmann is developing mathematical algorithms and approaches that minimize risks.
"One day the water at a certain point may be free of pathogens and the next, it may not," says the specialist. “There are areas where there may be farms with old septic systems, so the water quality could be good when they're unoccupied and lousy when people are there,” Wiedmann adds.
Dr. Wiedmann has made use of GPS systems to know for sure what happens with the upstream of some farm and more or less predict the possible risks for farmers, even look for alternative irrigation.
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