Washing Fruits and Vegetables

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Washing Fruits and Vegetables Alfalfa Sprout
Update
Luke LaBorde Assistant Professor and Extension
Specialist Department of Food Science Penn State
University
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Washing Fruits and Vegetables
Potential Hazards

• Chemical

• Physical

• Microbial

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Washing Fruits and Vegetables
Potential Hazards

• Physical

• Microbial

• Chemical

• Pesticides

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• Is there a pesticide problem?
• A 1996 report by the National Academy of
  Sciences concluded that both synthetic and
  naturally occurring pesticides are consumed at
  such low levels that they pose little threat to
  human health.
• The benefits of a diet rich in fruits and
  vegetables far outweigh any pesticide-related
  risks.
• Eating at least five servings of fruits and
  vegetables daily - as recommended in the Food
  Guide Pyramid - can help reduce your risk of
  cancer and other illnesses.

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Pesticide residues

• are located in different parts of the vegetable
• tend to be in outer portions
• can be reduced by peeling

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Residues (ppm) of pesticides in various portions
of unwashed carrots
Burchat et al., 1998, Food Additives and
Contaminants, 15(1)61
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Washing treatments

• reduce pesticide residues
• effectiveness varies among different pesticides
• peeling or removing of outer material is more
  effective than washing treatments

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Reduction of pesticide residues () on tomatoes
after various wash treatments and peeling
Abou-Arab, 1999, Food Chemistry, 65509
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Pesticide residuals with processing treatments
Fahey, et al., 1969, J. Agric. Food Chem.
17(6)1204
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Washing Fruits and Vegetables
Potential Hazards

• Chemical

• Physical

• Microbial

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Washing Fruits and Vegetables
Potential Hazards

• Chemical

• Physical

• Microbial

• Bacteria

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Surface decontamination of apples
Wright, et al., Dairy, Food and Environ.
Sanitation, Feb 2000

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• Barriers to effective washing of fruits and
  vegetables
• Attachment and bio-film formation
• Morphology of fruits and vegetables prevent
  access to bacteria
• Internalization of bacteria within plant tissue

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• Before eating or preparing
• Wash fresh produce under cold running tap water
  to remove any lingering dirt.
• If there is a firm surface, such as on apples or
  potatoes, the surface can be scrubbed with a
  brush.
• Consumers should not wash fruits and vegetables
  with detergent or soap. These products are not
  approved or labeled by the Food and Drug
  Administration for use on foods.

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• When preparing fruits and vegetables
• Cut away any damaged or bruised areas because
  bacteria that cause illness can thrive in those
  places.
• Immediately refrigerate any fresh-cut items such
  as salad or fruit for best quality and food
  safety.

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Alfalfa Sprout Update
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• Since 1995, there have been 14 outbreaks
  associated with sprouts in the United States
  causing illness in over 1,000 people, and at
  least one death
• Outbreaks attributed to
• pathogenic E. coli (including O157H7)
• Salmonella
• The largest sprout related outbreak occurred in
  Japan in 1996.
• Over 9000 cases of infection with E. coli
  O157H7, with 12 deaths, were attributed to
  consumption of contaminated white (Daikon) radish
  sprouts.

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U.S. outbreaks attributed to consumption of
sprouts

• July, 1996 - Alfalfa sprouts carrying Salmonella
  enteritica ser. Newport sicken 34 people in
  Oregon
• July, 1997 - Alfalfa sprouts carrying E. coli
  O157H7 sicken 60 people in Michigan
• December, 1998 - Alfalfa sprouts carrying
  Salmonella sicken 11 and trigger recall in
  Washington and Oregon
• 1999 - Four outbreaks, all involving Salmonella

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U.S. regulatory action

• May 28, 1999
• FDA/NACMCF recommends 100,000-fold reduction
  requirement for sprout
• October 27, 1999
• FDA issues guidance document recommending that
  sprout growers
• treat all raw seed with 20,000 ppm chlorine
• test every lot of finished product for
• Salmonella
• E. coli O157H7

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Consumers should be aware of the risks of eating
uncooked sprouts. . . . Children, elderly, and
people with weakened immune systems should avoid
raw alfalfa sprouts.
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• If you are a healthy adult, follow these tips
• Buy only sprouts kept at refrigerator
  temperature.
• Select crisp-looking sprouts with the buds
  attached.
• Avoid musty-smelling, dark, or slimy-looking
  sprouts.
• Refrigerate sprouts at home at no higher than 40
  degrees Fahrenheit
• Wash hands with warm water and soap for at least
  20 seconds before and after handling raw foods.
• Rinse sprouts thoroughly with water before use.
  Rinsing can help remove surface dirt. Do not use
  soap or other detergents.
• FDA Consumer magazine (January-February 1999)

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For more information on washing fruits and
vegetables, visit Overview of Pesticides and
Food Safety, International Food Info.
Council http//ificinfo.health.org/index13.htm P
esticides and Food, Environmental Protection
Agency http//www.epa.gov/pesticides/food/
Clear Running Water Best For Washing Fruits,
Vegetables Virginia Cooperative Extension
http//www.ext.vt.edu/news/releases/070196/washve
gs.html Washing produce helps prevent food
poisoning CNN Interactive http//cnn.com/HEALTH/
9804/30/bhn.unwashed.produce/ Does Washing Food
Promote Food Safety? USDA-FSIS http//www.fsis.u
sda.gov/OA/pubs/washing.htm Properly Washing
Fruits Vegetables Protects Against Pesticides,
Food Poisoning Oklahoma County Cooperative
Extension http//www.okstate.edu/ag/oces/oklaco/w
ashing.htm Surface Decontamination of Fruits
and Vegetables Eaten Raw A Review, L.
Beuchat, World Health Organization http//www.wh
o.int/fsf/fos9821.pdf
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For more information on sprout safety, visit
Questions Keep Sprouting About Sprouts, FDA
Consumer Magazine http//www.cfsan.fda.gov/dm
s/fdsprout.html Consumers Advised Of Risks
Associated With Raw Sprouts, FDA http//vm.cfsan
.fda.gov/lrd/hhssprts.html Consumer Fact
Sheet - Sprouts Health Risk, Canadian Food
Inspection Agency http//www.cfia-acia.agr.ca/
english/corpaffr/factsheets/sprouts.html
Guidance for Industry Reducing Microbial Food
Safety Hazards for Sprouted Seeds and Guidance
for Industry Sampling and Microbial Testing of
Spent Irrigation Water During Sprout Production,
Federal Register http//vm.cfsan.fda.gov/lr
d/fr991027.html