Local fruit and vegetable markets play a vital role as they make accessible nutrition dense foods to a broad segment of the community. However, these marketplaces sometimes do not appear clean as we encounter mounds of decaying vegetables and even waste dumps which attract flies. Domestic animals and even stray canines move about freely hunting for crumbs to eat. The poor sanitary conditions of the market might suggest presence of germs at high levels. Still we observe big throngs of people coming to these marketplaces as they are the sole source which supplies them these crucial products of daily nutrition.
There is no question that eating of fresh fruits and vegetables is crucial for a balanced and healthy diet. However, there is also a danger of foodborne infections since the fruits and vegetables might be tainted with pesticides and viruses. While it is crucial to consume fresh fruits and vegetables for nutritional health it is as necessary to avoid food safety risk since fruits and even certain vegetables are commonly consumed uncooked. Fruits and vegetables may be polluted by:
- physical risks include dust, sand, wood and metal bits
- chemical dangers from use of non-permitted additives, heavy metals or pesticides
- microbiological risks Escherichia coli, Salmonella,
- microbiological contamination
Bacteria may infect leafy vegetables, root vegetables as well as cauliflower, broccoli and cabbage. However, bacterial infection may also reach vegetables and fruits via incorrect handling procedures, poor storage conditions as well as from the water that is sprayed from time to time on the veggies to keep them from losing moisture. We often see street sellers using a damp towel to cover the vegetable, which may not be clean or the water poured on it may not be safe for consumption..
Fruits and vegetables that have been pre-cut pose a food safety risk as well. Pre-cut fruits and vegetables, such as green leafy vegetables that are sold pre-cut or bagged, have a greater risk of microbial contamination. If they haven't been properly handled and prepared, they might be contaminated with microorganisms that could be hazardous. A foodborne ailment like diarrhoea might occur if the pre-cut goods are infected and consumed raw or used in salads. Even if pre-cut fruits and vegetables are wrapped in attractive containers, there is no way to know how long they will keep, unlike packaged goods. Food safety is compromised if certain goods aren't refrigerated or kept at a specific temperature.
Contamination with Toxic Substances
Fruits and vegetables are often tainted by harmful compounds including heavy metals and pesticide residues, whether this is done accidentally or on purpose using illegal dyes. Vegetables are often dyed with illegal substances including malachite green, copper sulphite, or Congo red and Sudan dyes, which are used to color beans, green peppers, and leafy vegetables. It is well known that the chemicals used in these colors are carcinogenic. Benomyl, a fungicide, is sometimes used to inhibit the development of bacteria and to avoid spoiling of vegetables. Another method to keep fruits fresh longer on the shelf is to coat them with wax, which contains morpholine as an emulsifier and a solvent. Calcium carbonate powder laced with arsenic and phosphorus is sprinkled over fruit to speed up the ripening process. To maintain their freshness, certain fruits and vegetables are injected with the hormone "oxytocin," while water melons are given a reddish tint by injecting colored water into the pulp. A number of research studies have shown that heavy metal levels in vegetables produced near brick kilns and national roads are particularly high. In certain cases, groundwater contamination may also introduce arsenic and lead into the food supply.
Vendors at many local fruit and vegetable markets are not aware of the dangers of foodborne illness since they operate in the unregulated sector. To ensure that consumers are receiving safe and healthy fruits and vegetables, sellers must be trained via public awareness initiatives to improve their hygiene expertise. Local markets run by the municipal government may also benefit from food safety precautions implemented by health inspectors, who can ensure that the product is safe for consumption. Food safety at local markets may be improved with the assistance of everyone, including individuals and non-profits. They may submit samples to food testing facilities if they think that the fruits and vegetables are tainted. They may also complain to the municipal or civic authorities in their area, or even to the Food Safety and Standards Authority of India (FSSAI).
Buying fruit and vegetables: Some helpful hints
You, as a customer, need to thoroughly inspect the fruits and vegetables you want to buy. In order to reduce the risk of contamination, it is best to avoid purchasing fruits and vegetables from unreliable sources or in unsanitary environments. Avoid purchasing fruits and vegetables that are ripe. For the reason of:
- abrasions or other damage
- overripe, blemished/darkened or pest infested
- wilted or yellowed leaves, mushy texture and an unpleasant odor are all characteristics of rotting green leaf vegetables.
- the shriveled and soft/pulpy roots as well as the sprouting ones
- they might be poisonous, green or sprouting potatoes
- sprouting onions or onions that are mushy or have black powder on the scales
- pulpy, dried up and decaying fruits
- loose, moldy or shrivelled grapes that have fallen off the vine. As a result, they're spoiled.
- make an effort to purchase slightly under-ripe fruits whenever possible.
- make sure your fruits and veggies are safe to eat or store before doing so.
Preparing food for storage or consumption requires thorough cleaning of fruits and vegetables, which may result in the spread of disease. And these are:
- when washing fruits and vegetables, always use flowing water.
- before cutting or peeling a fruit or vegetable with a rind, make sure to thoroughly wash it to remove germs from the rind.
- potatoes, for example, have a solid, rough surface that requires extra cleaning.
- remove any places that have been wounded or bruised, since these might harbor germs.
- discard any produce that seems to be going bad.
Leafy vegetables cultivated in or near the ground, such as lettuce and cabbage, should have their outer layer, damaged or wilted leaves removed since the outer layer may carry hazardous germs. This includes lettuce and cabbage.
- peeling fruits such as apples removes harmful wax coatings.
- toxins may be removed by first washing produce in a 2 percent salt solution for 10 minutes, then rinsing 2-3 times under cold water.
In certain cases, vinegar and water in the ratio 1:3 may be used as a disinfectant to clean vegetables.
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