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4889233 
Book/Book Chapter 
Food Safety and Regulation of Aquaponic Operations 
Stivers, TL 
2016 
1 
Food Protection Trends
ISSN: 1541-9576 
Allen Press Publishing Services 
36 
3 (May/Jun 2016) 
242-247 
English 
 



Aquaponic food production, which combines the culturing of fish or seafood (aquaculture) with growing vegetables and/ or culinary herbs in water (hydroponics), is becoming increasingly popular in the United States, largely due to demand for local and ecologically sustainable food production. However, lack of science-based, aquaponics-specific good agricultural practices, delay in implementing new federal produce regulations, and inconsistent U.S. States' regulatory oversight have presented challenges to aquaponic food safety. The U.S. Food and Drug Administration's final standards for the growing, harvesting, packing, and holding of produce for human consumption, published November 27, 2015, should help ensure that operators meet basic standards for safe production. Healthy fish are known to host human pathogens such as Listeria monocytogenes, Salmonella Java, Vibrio cholera and Yersinia spp., and contamination of aquaponic systems with other human pathogens is always a possibility. Splashing or dripping of water onto edible plant portions, especially during harvest, is a common occurrence that could compromise safety of products that are consumed raw. Research is needed to determine the fate of human pathogens that could be introduced in aquaponic operations, as well as to generate information for development of good agricultural practices that enhance food safety and sustainability of the industry. 
Fish; Research; Agriculture; Potassium; Bacteria; Aquaculture; Sales; Departments; Pathogens; Profits; Construction; Federal regulation; Herbs; Food safety