Contamination of Raw Fruits and Vegetables

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EJ NS
International Journal on Mathematics, Engineering and Natural Sciences
November 22-25, 2018
GAZIANTEP
5th INTERNATIONAL
CONGRESS ON
MATHEMATICS, ENGINEERING, NATURAL AND MEDICAL SCIENCES
ISBN-978-605-7510-80-8
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CONTAMINATION OF RAW FRUITS AND VEGETABLES
Inst. Zeynep ŞebnemYAKAR
Prof. Dr. Osman ERKMEN
Res. Assist. AykutÖnder BARAZI
syakar@gantep.edu.tr, erkmen@gantep.edu.tr,
barazi@gantep.edu.tr
ABSTRACT
Fruits and vegetables which have high content of minerals, vitamins and nutrition are
important for diet and health. They are generaly obtained from local grocery stores or farmers
and rarely grown in your backyard. With enough consumption of fruits and vegetables, many
chronic disease risks such as cancer, digestive system, heart and vascular disease,
hypertension, can be reduced. The point is, the necessity of comsuming them safely. Fresh
fruits and vegetables can be contaminated during handling, transport and storage facilities.
The soil which they are grown and the irrigation water can be also cause of contamination.
Fruits and vegetables are generally consumed fresh so there is no way to eliminate m/o by
production steps such as heat treatment. Contaminated fruits and vegetables can cause food
poisoning, because of the presence of microbes on the outer surfaces. The majority of
diseases associated with fresh fruits and vegetables are primarily those transmitted by the
fecal-oral route, and as a result of contamination at some point in the process (De Roever,
1998). Food poisoning occurs by m/o can be in two different ways. Some infect the
intestines, inflammation and difficulties of absorbing nutrients and water ocur and lead to
diarrhea. Other produce toxins in foods which are poisonous for the human digestive system.
Toxins cause nausea and vomiting, kidney failure, and even death. In addition to the m/o, the
residues of pesticides and herbicides can have toxic effects on human.
Once microorganisms contaminate fresh products, they are difficult to wash off. Therefore, it
is important to prevent contamination at the beginning. Washing by clean running water can
reduce the number of bacteria, but this does not guarantee that no pathogens are present.
Pathogens, even at low numbers, can still cause illness. To reduce foodborn illnesses,
controlling of the soil they are grown, water and air safety, handling, storage, tranportation,
packaging processes and equipments, personel hygiene, proper temperature applications and
cleaning/sanitation practices are very important.
Keywords: Fresh, Fruits and Vegetables, Food Poisoning, Contamination, Sanitation,
Pesticides
1.INTRODUCTION

EJONS V – INTERNATIONAL CONFERENCE ON MATHEMATICS – ENGINEERING – NATURAL & MEDICAL SCIENCES
ISBN 978-605-7510-80-8
November 22-25, 2018 Gaziantep/ TURKEY
626
Fresh fruits and vegetables can be contaminated during handling, transport and storage
facilities. The soil which they are grown and the irrigation water can be also cause of
contamination. Consumers generally pay no attention to the usage of appropriate techniques
of decontamination. Fruits and vegetables are generally consumed fresh so there is no way to
eliminate m/o by production steps such as heat treatment. Contaminated products can cause
food poisoning, because of the microbes on the outer surfaces. The environment always
changes and the effectiveness of m/o changes too.
A)Bacterias:
The majority of diseases associated with fresh fruits and vegetables are primarily those
transmitted by the fecal-oral route, and therefore, are a result of contamination at some point
in the process. Microorganisms can cause food poisoning in two different ways. Some infect
the intestines, causing inflammation and difficulty of absorbing nutrients and water, leading to
diarrhea. Other produce toxins those are poisonous to the human digestive system. These
chemicals can lead to nausea and vomiting, kidney failure, and even death. Because fruits and
vegetables are always contact with soil, air and water during growing in the field, many
bacterias and contaminants are found on the outer surfaces. When washed with plenty of
water, the soil and bacterias can be removed from food. However, during handling, filling,
transportation and store, some of the products can be deformed. Bacterias accumulate, begin
to live and multiply in this damaged areas. Finally deterioration and toxin production occurs.
Pre-treatments for fruit and vegetables such as washing with shaking, causes the
microorganisms to spread to the whole product. Circulated or re-used water will increase the
load of microorganism. Also by washing process, the surface of the product reach the amount
of moisture favorable for the development of microorganisms. Separation of rotten fruits or
vegetables or cutting of decayed parts allows the removal of microorganisms, but these
manual processes damage to the product and cause the product to become more sensitive to
deterioration. If they are sold immediately in the market without processing, no further
contaminations will occur. However, storage in contaminated containers or other carriers,
contact with seller and customers' hands, washing, packaging operations cause the spread of
m/o. Especially spraying the vegetable for a fresh appearance, can increase the number
microorganism. Also each part of the equipment in contact with food is an important source
of microorganism unless it is cleaned and sanitized. Pathogenic microorganisms, viruses and
parasites can live in sewage contaminated soil or vegetables for months. Some pathogens,
such as Salmonella, can grow in some vegetables. Sewage or factory waste, irrigation of areas
with contaminated water cause Salmonella growth too. Salmonella and other pathogens easily
cause fruit and vegetables to be contaminated. Tomato, bean seeds, watermelon, non-
pasteurized orange and apple juice are examples of this group. Shigella species are found in
sewage and human intestine and cause infection by consumption of green vegetables and
fruits contaminated with fecal matter. The infection of Shigella is by means of direct contact
with people, fecal-oral contamination or fecal contamination through a green salad, water and
foods. Escherichia coli is included in the normal flora of human and other warm-blooded
animals. Fruits and vegetables may be contaminated with E.coli kinds in the field or after
harvesting, which cause intestinal diseases. For fruit in trees, dust particles of contaminated
manure can cause airborne risks. Workers in the field or in the packaging units may also be
the source of E. coli. Contaminated raw vegetables such as carrots, lettuce, red radish, small
melon and watermelons are thought to cause such diseases. Bacillus cereus is found in most
soil types. Some types of Bacillus can develop at refrigerator temperature. B. cereus was seen
in soybeans and cress shoots. Vibrio cholerae is the main cause of cholera. The most
important way of spread is the infected people. The water contaminated by the fertilizer and
the vegetables that are washed with these water and not disinfected are, another way of

EJONS V – INTERNATIONAL CONFERENCE ON MATHEMATICS – ENGINEERING – NATURAL & MEDICAL SCIENCES
ISBN 978-605-7510-80-8
November 22-25, 2018 Gaziantep/ TURKEY
627
spreading cholera. Enteric viruses can preserve their presence in fresh vegetables and fruits
for days at refrigerator temperatures. Therefore, if the contamination occurred before the
purchase, there is always a risk of infection for the consumer. If mold growth occurs in stored
tomatoes ,Clostridium botulinum and its toxin can occur in tomatoes.
B)Pesticides:
Another contamination is the overmuch usage of pesticides. They are widely used in
agriculture to increase the yield, improve the quality, and extend the storage life of food
crops. Pesticides protect food crops against a wide range of pests and diseases. The aim is
favorable but sometimes the results are immortal. The residues of pesticides may either cause
acute or chronic toxicity in humans after consumption. Especially fresh product consumptions
can lead toxic effects when they exceed the maximum permissive levels. Sometimes
household processing methods such as washing and boiling remove pesticide residues but it is
not always so. Washing and boiling may not remove the pesticides completely. Barnett (1997)
reported that minimal exposure to pesticides in the environment and result from their residues
ingested through food and water has the tendency of causing chronic health effects many
years after. Other researchers (Nollet, 2004) have reported a wide range of human health
hazards emanating from short term impacts such as headaches and nausea to chronic impacts
like cancer, reproductive harm and endocrine disruption. In pesticide use, pre-harvest
processing is the most important step. The type of plant in which the application is made, the
effective substance chemical structure and properties, usage dose, formulation of effective
substance, time between pesticide application and harvest. To remove agricultural medicine
residues, fountain water, chlorine dioxide solution, sodium carbonate solution, acetic acid
solution, sodium hypochlorite solution and glycerol solutions can be used.
2.RESULT AND CONCLUSION
Raw fruits and vegetables purchased from the market can be associated with pathogenic
microbial load, which should be cured before consuming them. The FDA, India (Food and
Drug Association) does not recommend using any soap, cleaning agents or detergent to wash
fruits and vegetables but thorough washing with fresh water can help to reduce the number of
microbial communities. Moreover it can also help in increasing shelf life of fruits and
vegetables in fridge. The vegetables to be stored without any special treatment are cooled
rapidly and stored at low temperatures. Fruits, such as vegetables, may also be contaminated
from carriers and defective rotten fruits between harvesting and processing, and should avoid
as much contamination as possible. Most vegetables and fruits have a certain level of acidity
and surface dry, in addition B vitamins are insufficient and in these products more molds are
the cause of deterioration. Another factor is the structure of food. Tubers such as carrots,
radishes, potatoes and beets are directly moist it comes into contact with the soil and will be
contaminated from here. Fruits are usually applied by insecticides and fungicides before
harvesting, and such processes can alter the flora on the fruit. Pesticides in plants have
widespread use. However, unconscious uses cause residues. The residues of pesticides must
be removed or destroyed to protect consumer from health problems. In order not to cause
pesticide residue, necessary precautions should be taken before application and practitioners

EJONS V – INTERNATIONAL CONFERENCE ON MATHEMATICS – ENGINEERING – NATURAL & MEDICAL SCIENCES
ISBN 978-605-7510-80-8
November 22-25, 2018 Gaziantep/ TURKEY
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should be trained and unconscious use should be avoided. Because there is not much methods
to remove residues from fresh fruits and vegetables.
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