Minimizing Food Security Safety Hazards in Selected Vegetables through Postharvest Handling Systems Improvement / Perlita Aquino-Nuevo, MV Maunahan, and RRO Oliveros, UPLB

Perlita Aquino-Nuevo (Project Leader)/presentor)

MV Maunahan and RRO Oliveros

To be presented at RDMC Convention Hall, 4/F RDMIC Building, Elliptical Road Quezon City

November 25, 2015

This is part of the progress report funded by DA-BAR which was started in March 2013

The objective: to inform important results of the on-going project and possible mitigating measures

Vegetables included in the

project.......

•Ampalaya (Momordia charantia L)

microbial pesticide residue yellowing

•Mungbean sprouts (Vigna radiata L)

microbial contamination high perishability

•Kangkong (Ipomoea aquatica Forsk)

heavy metals Yellowing, shriveling

•Pechay (Brassica rapa L)

pesticide residue shriveling

???

Where is food safety compromised ???

Quality and safety may be compromised

anywhere

from farm – to- table chain.

HAZARDS

occur at any point during production, harvesting, storage and handling

Hazards

- Chemical hazards pesticide residues, heavy

metals

- Physical hazards wood splinters, hair,

jewelry

- Biological hazards microbial – pathogenic

organisms

toxins - mycotoxins

Chemical hazards

• Mercury, cadmium and lead are some heavy metal contaminants • Mercury, cadmium or lead are in in polluted waters and soils • Cadmium plated covers can make acidic foods such as orange juice or tomato sauce and pickles poisonous.

Lead is a bluish-white lustrous metal. It is very soft, highly

malleable, ductile, and a relatively poor conductor of electricity. It is very resistant to corrosion but tarnishes upon exposure to air.

Has a wide range of biological defects in human depending

on duration and level of exposure. Developing fetus and infants are more sensitive than adults. High exposure can cause problems in the synthesis of hemoglobins, damage to kidneys, gastro intestinal tract, joints, reproductive system

and nervous system.

Mercury a shiny, silver-gray metal that is a liquid at room temperature; also present in amalgam tooth fillings

Poisoning is associated with tremours, gingivitis, minor psychological changes with spontaneous abortion and congenital malformation; damage to brain and central nervous system

Cadmium is a lustrous, silver-white, ductile, very

malleable metal. Surface has bluish tinge and metal is soft enough to be cut with a knife, tarnishes in air. It is soluble in acids but not in alkalis.

Disruption of the biosynthesis of hemoglobin and

anemia ; elevated blood pressure ; kidney damage; Miscarriages and subtle abortions ; disruption of nervous system; brain damage ; sperm damage; diminished learning abilities and behavioral disruptions of children

Pesticides have been linked to a myriad of diseases such as…

increased presence of neurological disorders, Parkinson’s disease, childhood leukemia, lymphoma, asthma, cancer, nervous system diseases and reproductive problems

Biological hazards

Naturally- occurring toxins Cyanogenic glucosides in lima beans and cassava Nitrates and nitrites in leafy vegetables Oxalates in spinach Thioglucosides in crucifers Glycoalkaloids (solanine) in potato

Natural contaminants Fungal toxins (mycotoxins) Bacterial toxins (E. coli)

Beansprouts and salad sprouts photo taken in Berlin June 6, 2011. REUTERS/Pawel Kopczynski

Escherichia coli, usually called E. coli, refers to a large group of bacteria commonly found in the intestines of humans and animals

Most strains of E. coli are harmless; however, some strains, such as E. coli O157: H7, can make people sick, causing severe stomach cramps, diarrhea and vomiting. Serious complications include kidney failure.

E. coli infections are generally caused by eating contaminated food, drinking contaminated water, or coming into direct contact with someone who is sick or with animals that carry the bacteria

Raw fruits and vegetables including sprouts

In 2011, 3,950 people were affected and 53 died, 51 of whom were in Germany. 800 people suffered hemolytic uremic syndrome (HUS), which can lead to kidney failure.

A handful of cases were reported in several other countries including Switzerland, Poland, the Netherlands, Sweden, Denmark,

the UK, Canada and the USA.

Essentially all affected people had been in Germany or France shortly before becoming ill.

GAP

Examples of cross-contamination

Staff clothing

Complex equipment

Cleaning materials (sponge, rugs)

Utensils (chopping board, knife, spoons, fork)

Hands

Raw meat

Unwashed fruits and vegetables

Benefits: Anti-diabetic, antioxidant, Immuno booster,

good for the heart, eases digestion

Concerns and issues behind

yellowing, short shelf-life, pesticide residue

microbial contamination

Farm practices observed in Liliw, Laguna a. harvesting using scissors; b. ampalaya harvest lying on the ground waiting to be collected; c. collected ampalaya; d. sorting area in the farm; e. metal baskets with rubber lining used for transport from farm to packing house; f. loading of baskets to a horse).

a b c

d e f

Parameter After Harvest

Samples

Retail Market

Samples

E. coli count,

MPN* <100@ 400

Salmonella

Detection negative negative

* Most Probable Count @ Typical colonies of E. coli were not detected

Benefits:

Considered as ‘superfood’ because of its high quality nutrients especially when raw

Rich in amino acids, vitamins and minerals

Ideal for slimming since 1 cup contains only 31 calories and 3 gm protein

Issues

Microbial contamination and high perishability

Parameter Method SM Savemore Robinson’s

Supermarket

WalterMart

Supermarket Aerobic Plate Count,

cfu/g

Pour-Plate Method

(Plate Count Agar,

35°C, 48 hrs), BAM

Jan. 2001 6.2 x108 5.0 x108 4.8 x108

Coliform Count,

cfu/g

Pour-Plate Method

(Chromocult Agar,

35°C, 24 hrs), BAM

Sept. 2002 2.1x108 3.2x108 3.6 x108

E. coli

Count, cfu/g

Pour-Plate Method

(Chromocult Agar,

35°C, 24 hrs), BAM

Sept. 2002 2.2x103 <250*@ <250*@

Salmonella

Detection

(Presumptive Test)

Conventional

Method (Hektoen

Agar-Brilliant Green

Agar-XLD Agar, 35°C

24h), BAM

November 2011

Negative Negative Negative

Results of microbiological analysis of mungbean sprouts

Mungbean sprouts samples

from SM Savemore

Mungbean sprouts samples from Robinson’s Supermarket

Mungbean sprouts samples from WalterMart Supermarket

Parameter Method Ambient Storage Cold Storage

Day 1 Day 2 Day 1 Day 2

Aerobic Plate

Count, cfu/g

Pour-Plate Method

(Plate Count Agar, 35°C, 48

hrs), BAM Jan. 2001

1.4 x108 2.3x108 1.5x108 1.4x108

Coliform Count,

cfu/g

Pour-Plate Method

(Chromocult Agar, 35°C, 24

hrs), BAM Sept. 2002

8.9x107 1.7x108 7.8x107 7.7x107

E. coli

Count, cfu/g

Pour-Plate Method

(Chromocult Agar, 35°C, 24

hrs), BAM Sept. 2002

<10* <10* <10* <10*

Salmonella

Detection

(Presumptive

Test)

Conventional Method

(Hektoen Agar-Brilliant

Green Agar-XLD Agar, 35°C

24h), BAM November 2011

Negative Negative Negative Negative

Remarks: Reported values are average of the replicates except for Salmonella detection <10 means no growth in 10 -1 dilution * - Estimated Plate Count

Benefits

Rich in vitamins and minerals

Served in fast food chains

Issues

Contamination with heavy metals; yellowing

Sampling of kangkong portions

Top

Middle

Bottom

98.49

50.74

224.69

3.9 3.7

18.38

0 0 0

17.77 18.74 14.25

0

50

100

150

200

250

Top Middle Bottom

Merc

ury

Conte

nt

(ppb)

Parts of Kangkong

Calamba, Laguna Pililla, Rizal Dasmarinas, Cavite Pasig City

6.35

46.62

9.57

4.79

7.09 6.32

3.82 4.11 4.62

17.77 18.74

14.25

0

5

10

15

20

25

30

35

40

45

50

Top Middle Bottom

Lead C

onte

nt

(ppm

)

Parts of Kangkong

Calamba, Laguna Pililla, Rizal Dasmarinas, Cavite Pasig City

0.93

1.05

0.99

0.15 0.17 0.19

0.15 0.17 0.19

0.22

0.28

0.15

0

0.2

0.4

0.6

0.8

1

1.2

Top Middle Bottom

Cadm

ium

Conte

nt

(ppm

)

Parts of Kangkong

Calamba, Laguna Pililla, Rizal Dasmarinas, Cavite Pasig City

98.49

50.74

224.69

133.84

7.81 11.39

0

50

100

150

200

250

Top Middle Bottom

Merc

ury

Conte

nt

(ppb) Trial 1 (June, 2014)

Trial 2 (June, 2015)

6.35

46.62

9.57

0.11 0.21 0.23

0

5

10

15

20

25

30

35

40

45

50

Top Middle Bottom

Lead C

onte

nt

(ppm

)

Parts of Kangkong

Trial 1 (June, 2014)

Trial 2 (June, 2015)

0.93

1.05

0.99

0.03 0.03 0.03

0

0.2

0.4

0.6

0.8

1

1.2

Top Middle Bottom

Cadm

ium

Conte

nt

(ppm

)

Parts of Kangkong

Trial 1 (June, 2014)

Trial 2 (June, 2015)

Benefits:

Packed with vitamins and minerals

Issues:

pesticide residue; yellowing, shriveling

Sprayed 0.375% Malathion (organophosphate) and

0.312% Carbaryl (carbamates)

Washed and unwashed pechay

Air dried to remove excess water

Air dried again to remove excess water

All samples were negative of both residues at the start....

Result: both had residues of organophosphate and carbamate Washing in running water for 30 sec did not remove residues.

Bean sprouts - it is risky to consume raw beansprouts

Kangkong - plant kangkong in non polluted waters; consume upland kangkong

Pechay

Washing of pechay in running water for more than 30 sec must be tried. Also, use of other agents like vinegar, fruit and vegetable wash are in line.

The presence of E. coli after harvest and at retail points to fact that harvested ampalaya must be placed on clean liners - not directly on the ground

Use of clean harvesting and hauling containers is recommended to prevent cross – contamination

Wash ampalaya thoroughly before cooking

Ampalaya varieties

Organo phosphates Washed

Organo phosphates unwashed

Carbamates Washed

Carbamates unwashed

Galaxy _ + + + Galactica - - + +

Washing in running water for 30 sec

Rapid test for pesticide residues (NCPC, UPLB)

Some Health Tips

1. Wash fruits and vegetables thoroughly with soap and water.

2. Clean and disinfect work surfaces and cutting utensils.

3. Separate chopping board used for fruits and vegetables from meat and poultry products.

4. Wash your hands before and after handling any food.

5. Keep hot food hot and cold food cold.

6. Store fresh- cut salad vegetables in clean and covered containers inside the refrigerator.

Hope that you have learned something

from this presentation . . .