Minimizing Food Security Safety Hazards in Selected Vegetables through Postharvest Handling Systems...
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Transcript of Minimizing Food Security Safety Hazards in Selected Vegetables through Postharvest Handling Systems...
Perlita Aquino-Nuevo (Project Leader)/presentor)
MV Maunahan and RRO Oliveros
To be presented at RDMC Convention Hall, 4/F RDMIC Building, Elliptical Road Quezon City
November 25, 2015
This is part of the progress report funded by DA-BAR which was started in March 2013
The objective: to inform important results of the on-going project and possible mitigating measures
Vegetables included in the
project.......
•Ampalaya (Momordia charantia L)
microbial pesticide residue yellowing
•Mungbean sprouts (Vigna radiata L)
microbial contamination high perishability
•Kangkong (Ipomoea aquatica Forsk)
heavy metals Yellowing, shriveling
•Pechay (Brassica rapa L)
pesticide residue shriveling
???
Where is food safety compromised ???
Quality and safety may be compromised
anywhere
from farm – to- table chain.
HAZARDS
occur at any point during production, harvesting, storage and handling
Hazards
- Chemical hazards pesticide residues, heavy
metals
- Physical hazards wood splinters, hair,
jewelry
- Biological hazards microbial – pathogenic
organisms
toxins - mycotoxins
Chemical hazards
• Mercury, cadmium and lead are some heavy metal contaminants • Mercury, cadmium or lead are in in polluted waters and soils • Cadmium plated covers can make acidic foods such as orange juice or tomato sauce and pickles poisonous.
Lead is a bluish-white lustrous metal. It is very soft, highly
malleable, ductile, and a relatively poor conductor of electricity. It is very resistant to corrosion but tarnishes upon exposure to air.
Has a wide range of biological defects in human depending
on duration and level of exposure. Developing fetus and infants are more sensitive than adults. High exposure can cause problems in the synthesis of hemoglobins, damage to kidneys, gastro intestinal tract, joints, reproductive system
and nervous system.
Mercury a shiny, silver-gray metal that is a liquid at room temperature; also present in amalgam tooth fillings
Poisoning is associated with tremours, gingivitis, minor psychological changes with spontaneous abortion and congenital malformation; damage to brain and central nervous system
Cadmium is a lustrous, silver-white, ductile, very
malleable metal. Surface has bluish tinge and metal is soft enough to be cut with a knife, tarnishes in air. It is soluble in acids but not in alkalis.
Disruption of the biosynthesis of hemoglobin and
anemia ; elevated blood pressure ; kidney damage; Miscarriages and subtle abortions ; disruption of nervous system; brain damage ; sperm damage; diminished learning abilities and behavioral disruptions of children
Pesticides have been linked to a myriad of diseases such as…
increased presence of neurological disorders, Parkinson’s disease, childhood leukemia, lymphoma, asthma, cancer, nervous system diseases and reproductive problems
Biological hazards
Naturally- occurring toxins Cyanogenic glucosides in lima beans and cassava Nitrates and nitrites in leafy vegetables Oxalates in spinach Thioglucosides in crucifers Glycoalkaloids (solanine) in potato
Natural contaminants Fungal toxins (mycotoxins) Bacterial toxins (E. coli)
Beansprouts and salad sprouts photo taken in Berlin June 6, 2011. REUTERS/Pawel Kopczynski
Escherichia coli, usually called E. coli, refers to a large group of bacteria commonly found in the intestines of humans and animals
Most strains of E. coli are harmless; however, some strains, such as E. coli O157: H7, can make people sick, causing severe stomach cramps, diarrhea and vomiting. Serious complications include kidney failure.
E. coli infections are generally caused by eating contaminated food, drinking contaminated water, or coming into direct contact with someone who is sick or with animals that carry the bacteria
Raw fruits and vegetables including sprouts
In 2011, 3,950 people were affected and 53 died, 51 of whom were in Germany. 800 people suffered hemolytic uremic syndrome (HUS), which can lead to kidney failure.
A handful of cases were reported in several other countries including Switzerland, Poland, the Netherlands, Sweden, Denmark,
the UK, Canada and the USA.
Essentially all affected people had been in Germany or France shortly before becoming ill.
GAP
Examples of cross-contamination
Staff clothing
Complex equipment
Cleaning materials (sponge, rugs)
Utensils (chopping board, knife, spoons, fork)
Hands
Raw meat
Unwashed fruits and vegetables
Benefits: Anti-diabetic, antioxidant, Immuno booster,
good for the heart, eases digestion
Concerns and issues behind
yellowing, short shelf-life, pesticide residue
microbial contamination
Farm practices observed in Liliw, Laguna a. harvesting using scissors; b. ampalaya harvest lying on the ground waiting to be collected; c. collected ampalaya; d. sorting area in the farm; e. metal baskets with rubber lining used for transport from farm to packing house; f. loading of baskets to a horse).
a b c
d e f
Parameter After Harvest
Samples
Retail Market
Samples
E. coli count,
MPN* <100@ 400
Salmonella
Detection negative negative
* Most Probable Count @ Typical colonies of E. coli were not detected
Benefits:
Considered as ‘superfood’ because of its high quality nutrients especially when raw
Rich in amino acids, vitamins and minerals
Ideal for slimming since 1 cup contains only 31 calories and 3 gm protein
Issues
Microbial contamination and high perishability
Parameter Method SM Savemore Robinson’s
Supermarket
WalterMart
Supermarket Aerobic Plate Count,
cfu/g
Pour-Plate Method
(Plate Count Agar,
35°C, 48 hrs), BAM
Jan. 2001 6.2 x108 5.0 x108 4.8 x108
Coliform Count,
cfu/g
Pour-Plate Method
(Chromocult Agar,
35°C, 24 hrs), BAM
Sept. 2002 2.1x108 3.2x108 3.6 x108
E. coli
Count, cfu/g
Pour-Plate Method
(Chromocult Agar,
35°C, 24 hrs), BAM
Sept. 2002 2.2x103 <250*@ <250*@
Salmonella
Detection
(Presumptive Test)
Conventional
Method (Hektoen
Agar-Brilliant Green
Agar-XLD Agar, 35°C
24h), BAM
November 2011
Negative Negative Negative
Results of microbiological analysis of mungbean sprouts
Mungbean sprouts samples
from SM Savemore
Mungbean sprouts samples from Robinson’s Supermarket
Mungbean sprouts samples from WalterMart Supermarket
Parameter Method Ambient Storage Cold Storage
Day 1 Day 2 Day 1 Day 2
Aerobic Plate
Count, cfu/g
Pour-Plate Method
(Plate Count Agar, 35°C, 48
hrs), BAM Jan. 2001
1.4 x108 2.3x108 1.5x108 1.4x108
Coliform Count,
cfu/g
Pour-Plate Method
(Chromocult Agar, 35°C, 24
hrs), BAM Sept. 2002
8.9x107 1.7x108 7.8x107 7.7x107
E. coli
Count, cfu/g
Pour-Plate Method
(Chromocult Agar, 35°C, 24
hrs), BAM Sept. 2002
<10* <10* <10* <10*
Salmonella
Detection
(Presumptive
Test)
Conventional Method
(Hektoen Agar-Brilliant
Green Agar-XLD Agar, 35°C
24h), BAM November 2011
Negative Negative Negative Negative
Remarks: Reported values are average of the replicates except for Salmonella detection <10 means no growth in 10 -1 dilution * - Estimated Plate Count
Benefits
Rich in vitamins and minerals
Served in fast food chains
Issues
Contamination with heavy metals; yellowing
Sampling of kangkong portions
Top
Middle
Bottom
98.49
50.74
224.69
3.9 3.7
18.38
0 0 0
17.77 18.74 14.25
0
50
100
150
200
250
Top Middle Bottom
Merc
ury
Conte
nt
(ppb)
Parts of Kangkong
Calamba, Laguna Pililla, Rizal Dasmarinas, Cavite Pasig City
6.35
46.62
9.57
4.79
7.09 6.32
3.82 4.11 4.62
17.77 18.74
14.25
0
5
10
15
20
25
30
35
40
45
50
Top Middle Bottom
Lead C
onte
nt
(ppm
)
Parts of Kangkong
Calamba, Laguna Pililla, Rizal Dasmarinas, Cavite Pasig City
0.93
1.05
0.99
0.15 0.17 0.19
0.15 0.17 0.19
0.22
0.28
0.15
0
0.2
0.4
0.6
0.8
1
1.2
Top Middle Bottom
Cadm
ium
Conte
nt
(ppm
)
Parts of Kangkong
Calamba, Laguna Pililla, Rizal Dasmarinas, Cavite Pasig City
98.49
50.74
224.69
133.84
7.81 11.39
0
50
100
150
200
250
Top Middle Bottom
Merc
ury
Conte
nt
(ppb) Trial 1 (June, 2014)
Trial 2 (June, 2015)
6.35
46.62
9.57
0.11 0.21 0.23
0
5
10
15
20
25
30
35
40
45
50
Top Middle Bottom
Lead C
onte
nt
(ppm
)
Parts of Kangkong
Trial 1 (June, 2014)
Trial 2 (June, 2015)
0.93
1.05
0.99
0.03 0.03 0.03
0
0.2
0.4
0.6
0.8
1
1.2
Top Middle Bottom
Cadm
ium
Conte
nt
(ppm
)
Parts of Kangkong
Trial 1 (June, 2014)
Trial 2 (June, 2015)
Benefits:
Packed with vitamins and minerals
Issues:
pesticide residue; yellowing, shriveling
Sprayed 0.375% Malathion (organophosphate) and
0.312% Carbaryl (carbamates)
Washed and unwashed pechay
Air dried to remove excess water
Air dried again to remove excess water
All samples were negative of both residues at the start....
Result: both had residues of organophosphate and carbamate Washing in running water for 30 sec did not remove residues.
Bean sprouts - it is risky to consume raw beansprouts
Kangkong - plant kangkong in non polluted waters; consume upland kangkong
Pechay
Washing of pechay in running water for more than 30 sec must be tried. Also, use of other agents like vinegar, fruit and vegetable wash are in line.
The presence of E. coli after harvest and at retail points to fact that harvested ampalaya must be placed on clean liners - not directly on the ground
Use of clean harvesting and hauling containers is recommended to prevent cross – contamination
Wash ampalaya thoroughly before cooking
Ampalaya varieties
Organo phosphates Washed
Organo phosphates unwashed
Carbamates Washed
Carbamates unwashed
Galaxy _ + + + Galactica - - + +
Washing in running water for 30 sec
Rapid test for pesticide residues (NCPC, UPLB)
Some Health Tips
1. Wash fruits and vegetables thoroughly with soap and water.
2. Clean and disinfect work surfaces and cutting utensils.
3. Separate chopping board used for fruits and vegetables from meat and poultry products.
4. Wash your hands before and after handling any food.
5. Keep hot food hot and cold food cold.
6. Store fresh- cut salad vegetables in clean and covered containers inside the refrigerator.
Hope that you have learned something
from this presentation . . .