Bhilwadikar Tanmayee, Pounraj Saranya, Manivannan S, Rastogi N K, Negi P S
Dept. of Fruit and Vegetable Technology, CSIR - Central Food Technological Research Inst., Mysuru, 570020, India.
Dept. of Food Protectant and Infestation Control, CSIR - Central Food Technological Research Inst., Mysuru, 570020, India.
Compr Rev Food Sci Food Saf. 2019 Jul;18(4):1003-1038. doi: 10.1111/1541-4337.12453. Epub 2019 Jun 4.
Fresh fruits and vegetables are a rich source of micronutrients. However, many foodborne illnesses have been linked to the consumption of fresh fruits and vegetables as they are reported to harbor contaminants such as microorganisms and pesticides. Recently reported foodborne outbreaks have been linked to a diverse group of fruits and vegetables due to the presence of various pathogens including Salmonella, Escherichia coli, and Listeria monocytogenes. Also, the increased use of pesticides has resulted in the deposition of chemical residues on the surface of fruits and vegetables, which has led to the adverse health conditions such as cancer, birth defects, and neurodevelopmental disorders. Fresh commodities are subjected to various treatments to prevent or minimize these outbreaks, and the main targets of such treatments have been the elimination of pathogens and degradation of toxic chemical residues. Here, we have discussed various decontamination methods including simple household washing, chemical treatments, and modern technologies with their mode of action for microbial and pesticide removal. The simple household processes are not very effective in the removal of pathogenic organisms and pesticides. The use of modern techniques like cold plasma, ozone, high hydrostatic pressure, and so on, showed better efficacy in the removal of microorganisms and pesticides. However, their industrial use is limited considering high installation and maintenance cost. In this review, we suggest combined methods based on their mode of decontamination and suitability for a selected fruit or vegetable for effective decontamination of microbes and pesticide together to reduce the treatment cost and enhance food safety.
新鲜水果和蔬菜是微量营养素的丰富来源。然而，许多食源性疾病与食用新鲜水果和蔬菜有关，因为据报道它们含有微生物和农药等污染物。最近报道的食源性疾病暴发与多种水果和蔬菜有关，原因是存在包括沙门氏菌、大肠杆菌和单核细胞增生李斯特菌在内的各种病原体。此外，农药使用的增加导致化学残留物沉积在水果和蔬菜表面，这导致了诸如癌症、出生缺陷和神经发育障碍等不良健康状况。新鲜农产品要经过各种处理以预防或尽量减少这些疾病暴发，此类处理的主要目标是消除病原体和降解有毒化学残留物。在此，我们讨论了各种去污方法，包括简单的家庭清洗、化学处理以及现代技术及其去除微生物和农药的作用方式。简单的家庭处理方法在去除致病生物和农药方面效果不太显著。使用冷等离子体、臭氧、高静水压等现代技术在去除微生物和农药方面显示出更好的效果。然而，考虑到高昂的安装和维护成本，它们在工业上的应用受到限制。在本综述中，我们根据其去污方式和对选定水果或蔬菜的适用性，建议采用组合方法，以有效同时去除微生物和农药，降低处理成本并提高食品安全。
