How can fruits and vegetables become contaminated?

How can fruits and vegetables become contaminated?

Contaminated or dirty fresh fruits and vegetables may cause food-borne illness. Contamination can come from water, soil, fertilizer, wild animals or birds, unsanitary processing methods, and when food is handled or prepared by the consumer.

What are the causes of fruit and vegetable spoilage?

Some of the primary culprits are air, moisture, light, temperature, and microbial growth. Most fruits and vegetables spoil easily because of damage caused by microorganisms. Microorganisms such as bacteria, yeast and molds need water and nutrients for growth, energy and reproduction.

How are fruits contaminated?

Fresh fruits and vegetables can at times be contaminated with food poisoning microorganisms (e.g. bacteria and viruses) as they grow and are harvested on farm, during packaging, transport and food preparation. Fruits and vegetables can also become contaminated in the kitchen through contact with other contaminated raw …

How do foods become contaminated?

Food can be contaminated when a person who is preparing the food has not washed his/her hands. Fruit, vegetables, dairy products, meat and other food items can come into contact with soil, water, human/animal waste that contains illness-causing germs.

What is the major cause of deterioration in vegetables?

The two major chemical changes which occur during the processing and storage of foods and lead to a deterioration in sensory quality are lipid oxidation and non-enzymatic browning. 1.2 Non-enzymic browning is one of the major causes of deterioration which occurs during storage of dried and concentrated foods.

What are some condition that are caused by preparing food in a dirty and germ infested kitchen?

Common symptoms of foodborne illnesses caused by pathogens, such as salmonella and listeria, include nausea, vomiting, abdominal cramps and diarrhea. Serious cases can lead to hospitalization and major complications, such as kidney failure and miscarriages, depending on the culprit.

What is an example of contamination in the food processing process?

Examples of Contamination in Processing. If contaminated water or ice is used to wash, pack, or chill fruits or vegetables, the contamination can spread to those items. During the slaughter process, germs on an animal’s hide that came from the intestines can get into the final meat product.

What factors affect the shelf life of fruits and vegetables?

Whether or not a fruit continues to ripen is a key factor in determining its storage and shelf life. Fruits that require additional ripening should be stored at room temperature until they become ripe. Fruits that do not ripen after harvesting should be stored in a cool area until they are used. Fruits that ripen after harvest Apricots Avocados

What should I do to ensure the safety of fresh produce?

When fresh produce is received, follow supplier recommendations, if provided, regarding handling, storage temperatures, “use by” dates and other recommendations for the produce. Avoid receiving or using damaged and partially decayed produce. Maintain purchasing records of fresh produce. Storage .

How do you preserve fresh vegetables without refrigeration?

Rinse fresh fruits and vegetables under running tap water. Scrub firm fruits and vegetables like potatoes and carrots with a vegetable brush under running tap water. Soaking produce or storing produce in standing water or ice is not recommended for most types of fresh produce.