Survival and growth of foodborne pathogens in pesticide solutions routinely used in leafy green vegetables and tomato production

Dobhal, Shefali; Zhang, Guodong; Royer, T. A.; Damicone, J. P.; Ma, Li

doi:10.1002/jsfa.6640

Cited by 9 publications

(3 citation statements)

References 15 publications

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“…Pesticides differ in active ingredients and are formulated to control pests through various mechanisms (Ng, Fleet, & Heard, ). Prior to application, they are commonly diluted in water, and crop application is by aerial or ground spray in a specific volume and dilution to attain the suggested application rate of the active ingredient (Dobhal, Zhang, Royer, Damicone, & Ma, ). Generally, vegetables are affected by pest infestations such as aphids and grasshoppers (Amarasekare & Edelson, ; Gecan & Bandler, ), which necessitate the regular application of pesticides to improve productivity, quality and storage longevity.…”

Section: Pesticide Application and Residue In Green Leafy Vegetablesmentioning

confidence: 99%

Analytical approach, dissipation pattern and risk assessment of pesticide residue in green leafy vegetables: A comprehensive review

Farha

El‐Aty

Rahman

et al. 2017

Biomedical Chromatography

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The category of 'leafy vegetables' comprises a wide range of plants, including cabbage, lettuce, leeks, spinach, Swiss chard and kale, and it forms a significant component of the human diet. Typically, leafy vegetables are low in calories and fat, are great sources of vitamins, protein, dietary fibre and minerals (including iron, calcium, and nitrates), and are rich in phytochemicals. To counter the impact of pests on vegetables, a broad variety of pesticides are used. Because of their large surface areas, leafy vegetables are expected to have high residual pesticide levels. As such, a sound analytical approach is needed to detect and quantify residue levels that are equal to or lower than the maximum residue limits, thus rendering the products safe for consumption. Overall, leafy vegetables consumed raw (after a tap water wash only), boiled or steamed contribute 2% of total vegetable consumption globally, and they might have a comparatively greater influence on health than cereal ingestion. Consequently, in this review paper, we highlight the importance of leafy vegetables, the pesticides that are commonly used on them and various analytical techniques, including sample preparation, extraction, clean-up and final detection. The effects on dissipation patterns, pre-harvest residue limits and safety/risks imposed by various pesticides are also reviewed and discussed. In conclusion, environmentally friendly extraction methods coupled with high-throughput techniques with greater reproducibility and lower uncertainty are needed for quantifying residues in leafy vegetables at very low concentrations. Commercial and household food preparation, such as washing, peeling, blanching and cooking are effective in removing most of the pesticide residues that are loosely attached on vegetables.

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Section: Pesticide Application and Residue In Green Leafy Vegetablesmentioning

confidence: 99%

Analytical approach, dissipation pattern and risk assessment of pesticide residue in green leafy vegetables: A comprehensive review

Farha

El‐Aty

Rahman

et al. 2017

Biomedical Chromatography

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“…Foodborne outbreak investigations by the Centers for Disease Control and Prevention (CDC) have linked irrigation water to pathogen contamination of produce [70][71][72]. Studies by Dobhal et al [73] have shown that strains of Salmonella Typhimurium and E. coli O157:H7 can survive in pesticide solutions. This situation is more prevalent in regions with water scarcity or where effluents are utilized for irrigation.…”

Section: Irrigation Watermentioning

confidence: 99%

One Health Perspectives on Food Safety in Minimally Processed Vegetables and Fruits: From Farm to Fork

Santos,

Grácio,

Silva

et al. 2023

Microorganisms

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While food markets and food production chains are experiencing exponential growth, global attention to food safety is steadily increasing. This is particularly crucial for ready-to-eat products such as fresh-cut salads and fruits, as these items are consumed raw without prior heat treatment, making the presence of pathogenic microorganisms quite frequent. Moreover, many studies on foodborne illnesses associated with these foods often overlook the transmission links from the initial contamination source. The prevention and control of the dissemination of foodborne pathogens should be approached holistically, involving agricultural production, processing, transport, food production, and extending to final consumption, all while adopting a One Health perspective. In this context, our objective is to compile available information on the challenges related to microbiological contamination in minimally handled fruits and vegetables. This includes major reported outbreaks, specific bacterial strains, and associated statistics throughout the production chain. We address the sources of contamination at each stage, along with issues related to food manipulation and disinfection. Additionally, we provide potential solutions to promote a healthier approach to fresh-cut fruits and vegetables. This information will be valuable for both researchers and food producers, particularly those focused on ensuring food safety and quality.

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“…Striving to prevent decay of crops in agriculture area has been a main goal of mankind for several decades. Many kinds of artificial materials such as pesticides or herbicides were then synthesized and used for protecting the crops from diseases and pests (Dobhal, Zhang, Royer, Damicone, & Ma, 2014;Elshafie et al, 2015;Montesinos, 2003;Pan et al, 2012;Pretorius, van Rooyen, & Clarke, 2015). Furthermore, candidiasis occurred by nine infections with Candida species, especially as causing oral or vaginal thrush, is known as a very hard to cure disease well due to easy to reinfection with various factors that still need to be elucidated (Djohan et al, 2012;Mohammadi et al, 2013;Monroy-Perez et al, 2016;Thomas et al, 2016;Xiao et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Synergistic antimicrobial properties of active molecular chitosan with EDTA‐divalent metal ion compounds

Kim

Park

2017

Journal of Phytopathology

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The aim of this study was to elucidate the synergistic antimicrobial activity of chitosan hydrolysates derived from hydrolysis of high molecular weight chitosan (HMWC) with various kinds of divalent metal ions‐EDTA compounds against Penicillium italicum. Amongst hydrolysates, active molecular chitosan (AMC) ranging of molecular weight approximately from 0.8 to 3.0 kDa has been newly researched and demonstrated that it has great antimicrobial activity. Copper, manganese, magnesium, cobalt and zinc ions were used to manufacture chelates with EDTA using a microwave apparatus. Inhibitory effect of AMC or chelates on growth of P. italicum was investigated for up to 72 hr. As the results, AMC showed the highest growth inhibitory activity in the presence of Zn‐EDTA compound compared to the other ion chelates. According to these results, we demonstrated that although Zn‐EDTA‐chelating ligand alone does seem to have a little antimicrobial activity against P. italicum, however, it has synergistic effect against the fungal species when it combined with AMC. Taken together, we suggest that AMC‐EDTA‐Zinc combination (AEM‐Zn) can be a great candidate as natural pesticide for defending postharvest decay of citrus fruits by the fungi.

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Survival and growth of foodborne pathogens in pesticide solutions routinely used in leafy green vegetables and tomato production

Abstract: This information is helpful in mitigating the risk of microbial contamination in fresh produce, which is critical to public health and safety.

Cited by 9 publications

References 15 publications

Analytical approach, dissipation pattern and risk assessment of pesticide residue in green leafy vegetables: A comprehensive review

Analytical approach, dissipation pattern and risk assessment of pesticide residue in green leafy vegetables: A comprehensive review

One Health Perspectives on Food Safety in Minimally Processed Vegetables and Fruits: From Farm to Fork

Synergistic antimicrobial properties of active molecular chitosan with EDTA‐divalent metal ion compounds

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