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Transmission of Pathogens Within the Commonly Consumed Vegetables: Bangladesh Perspective

Farahnaaz Feroz
Department of Microbiology, Stamford University Bangladesh, 51 Siddeswari Road, Dhaka 1217, Bangladesh

Rashed Noor*
School of Life Sciences (SLS), Independent University, Bangladesh (IUB), Plot 16, Block B, Aftabuddin Ahmed Road, Bashundhara, Dhaka 1229, Bangladesh

Abstract/ Executive Summary:

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.

Keywords: Vegetables; Microbial contamination; Transmission; Pathogens

Location: Department of Microbiology, Stamford University Bangladesh, 51 Siddeswari Road, Dhaka 1217, Bangladesh

Start Date:

End Date:

Program Area: Pest Management

Commodity: Microbiological aspect, Vegetables

Objectives:

A side from the health benefits, ironically, the increased consumption of fruits and vegetables has contributed to lowering the risk of various chronic diseases including enteric diseases, cardiovascular diseases and even of the onset of cancer.

Methodology:

Contamination with both microorganisms such as Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7 and chemicals are a long term concern in food safety resulting in disease outbreaks. Vegetables, particularly raw vegetables, have previously been identified as a vehicle for the transmission of various bacterial, viral and parasitic pathogens. Contamination with microorganisms can occur during harvesting, post-harvest, handling or distribution leading to an increase in the incidence of foodborne illnesses due to fruits and vegetables. Salad vegetables have long been held responsible for traveler’s diarrhea, affecting those who travel to developing countries.

Fruits and vegetables along with agricultural soils may often harbor natural contaminants like mycotoxins. Plants may produce toxins (like the Cry proteins, produced by the soil bacterium Bacillus thuringiensis), which are retained within the vegetables for further uptake by insects. Other major plant generated toxins may include phytohaemagglutinin, for red Kidney beans, solanines, for tomato and potato, and for oxalates (spinach and rhubarb). Although washing can be applied to remove these contaminants, in order to further ensure the complete removal of the toxins, the regulatory bodies like the Center for Disease Control and Prevention (CDC), US Food and Drug Administration (FDA), World Health Organization (WHO) and Center for Science in the Public Interest (CSPI) need to instill the relevant monitoring programs which may include the dietary studies focused to maintain safe and tolerable levels of the natural contaminants.

PATHOGENIC BACTERIA ASSOCIATED WITH VEGETABLES AND THE FATALITY

PREVALENCE OF DRUG-RESISTANT PATHOGENS WITHIN THE VEGETABLES AND THE ASSOCIATED HEALTH IMPACT

MICROBIOLOGICAL STUDY OF VEGETABLES IN BANGLADESH

Source of Information: Stamford Journal of Microbiology, 2018. Vol. 8, Issue 1, p. 46-49 ISSN: 2074-5346 (Print); 2408-8846 (Online)

Article Link (Online Journal): DOI: https://doi.org/10.3329/sjm.v8i1.42440

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The rise in consumption and export of fruits and vegetables has contributed to the spread and rise of food-borne diseases. Several studies have been able to identify large numbers of bacteria and fungus in raw fruits and vegetables. A surpass perception on fruits and vegetables, microbiological invasion of those fresh foods together with the associated environmental triggers, the processing and handling factors of the food items, and the other factors facilitating the microbiological contamination may allocate the remedies to fight against the risk of contamination of these commonly consumed food items. Measures should be taken control the spread of these pathogens, which include removal of pathogen and introduction of key food safety skills among those who handle foods. A united approach to combating the spread of food-borne disease will have a lasting positive impact on consumer safety.

Knowledge Management: Journal