Transmission of pathogens within the commonly consumed vegetables: Bangladesh perspective

Abstract

Fresh vegetables and fruits are prime source of fiber, vitamins and minerals in our daily diet. Nevertheless, raw vegetables act as a vector for transmitting pathogenic microbes and the majority of diseases are spread by the fecal-oral route at different point of harvesting, post harvesting, during transportation and storage conditions. Contaminated water, carrier materials, and unhygienic handlers are the crucial gateway for disease causing microbes in fresh vegetables. Recently Listeria spp., E. coli, and Salmonella spp. associated outbreak evident in mixed vegetables salad and other vegetable samples also showed pathogenic proliferation to some extent. Children are the major risk group and according to World Health Organization, their mortality rate is high due to food borne infections. In Bangladesh, the situation is more alarming in terms of pathogenic proliferation in raw vegetables. A lot of researches have been conducted in recent years on fresh vegetables and a wide range of vegetables are found to harbor pathogenic microorganisms inclusive of drug resistant bacteria which may affect the measures to combat harmful pathogens. Additionally, phytotoxic, natural contaminants and pesticides are also found to reside in raw vegetables which may be life threatening for both human and animal health as these particles magnify when we repeatedly consume them. The current review focus on the possible intervention of potential contaminants in the vegetable items and possible public health risks associated with their consumption along with a general guideline to combat contamination of fresh vegetables.
 Stamford Journal of Microbiology, Vol.8(1) 2018: 46-49

Microbial Quality Assessment and Efficacy of Low-Cost Disinfectants on Fresh Fruits and Vegetables Collected from Urban Areas of Dhaka, Bangladesh

“…The present study evaluated the total microbial load on fresh fruits and vegetables (FFV) and concentrated on the safety of FFV by eliminating microorganisms. The indicator bacteria (TCC and TFC), the total viable bacteria (TVBC), and the total presence of fungi on the FFV surface reflect the sanitary nature of Agricultural products [34][35][36]. The isolated bacterial strains with higher TVBC were observed in studied fruits and vegetables (Tables 1 and 2), and similar findings were also obtained in other studies [46,47].…”

“…Besides this, water supplemented with varying concentrations of organic acids, likely acetic acid and citric and sorbic acids, has been shown to reduce microbial populations on fruit and vegetables [32,33]. However, there are very few reports of microbial contamination of fresh-cut vegetables and fruit in Bangladesh [34][35][36]. There is a very limited amount of microbial quality evaluation research and investigation of effectiveness of low-cost disinfectants of fresh fruit and vegetables has been carried out in Dhaka City to the best of our knowledge.…”

Investigating Potential Sources of Sore Throat: Physico-Chemical Attributes and Microbial Contamination in Rambutan from Fresh Harvests and Retail Stores

“…In addition, pollution can also occur due to soil and poor agronomic practices, such as the use of unprocessed or improperly treated animal waste as fertiliser, or the usage of contaminated water drainage systems. Furthermore, fruits may become contaminated during the selection and packing process, as food handlers could potentially carry microbial pathogen carriers (Feroz & Noor 2019). Rambutan that is exposed to the elements, such as airborne dust, insects and other animals may become dirty.…”

Assessment of Spoilage and Pathogenic Bacteria in Selected Fruits and Vegetables from Retail Sources and Home-gardens

“…They have a distinctive nutrient profile that is essential in maintaining body fitness, skin rejuvenation and disease prevention. Fruits and vegetables are life-enhancing medicines packed with vitamins such as vitamin C, vitamin B-complex and vitamin A, minerals such as calcium, sodium, potassium, and magnesium, phytochemicals such as phenolics, flavonoids and carotenoids, antioxidants, dietary fibres and other nutrient compositions that are essential for human health [2]. They also contribute to lowering the risk of diseases such as cardiovascular diseases and even the onset of cancer [2].…”

“…Fruits and vegetables are life-enhancing medicines packed with vitamins such as vitamin C, vitamin B-complex and vitamin A, minerals such as calcium, sodium, potassium, and magnesium, phytochemicals such as phenolics, flavonoids and carotenoids, antioxidants, dietary fibres and other nutrient compositions that are essential for human health [2]. They also contribute to lowering the risk of diseases such as cardiovascular diseases and even the onset of cancer [2]. Apart from the nutritional benefits, today's never-ending list of activities has forced individuals to be busy all the time, altering their normal diets and prompting a shift to fresh fruits and vegetables to save more time [3].…”