Microbial Spoilage of Fruit and Vegetables: Implications for Human Health

Abstract

The majority of harvested farm produce is spoiled before consumption. About one-fourth of all farm produce is spoiled before it is available for consumption. Microbial spoilage of fruits and vegetables usually occurs during storage, transportation and during waiting for processing. It is observed that fruits and vegetables after picking and before processing are alive and can respire. The resulting respiration of the products and the normal ripening process affect the microbiological spoilage of fruits and vegetables. Microbiological spoilage of fruits and vegetables may occur in stages or forms. Knowledge of microbial invasion at these stages may help prevent bacterial contamination and product spoilage. If families become aware of the spoilage pathway of these farm products it will help to prevent consumers from getting contaminated. Generally, microorganisms on fruits and vegetables include normal flora, microorganisms from soil and water, some moulds and yeast. The deterioration of raw vegetables and fruits may result from physical factors, the action of their enzymes, and microbial action. Some of the foodborne pathogens found in contaminated fruits and vegetables are Salmonella, Campylobacter and entero-haemorrhagic Escherichia coli. These pathogens are responsible for most common ailments that affect millions of people annually, sometimes with severe and fatal outcomes, symptoms of which can be fever, headache, nausea, vomiting, abdominal pain and diarrhoea.