Be it a pack of sprouts, salads or cut fruits—you can now diet over the counter. Though a convenient option, one might have to pay a bigger price on eating these supposedly healthy food itemsDespite their health benefits, researchers fail to explain the reason behind an increase in the number of food borne illnesses caused by contaminated spinach, lettuce and other leafy vegetables. According to Dr Sakshi Chawla, nutrionist, Apollo Hospitals New Delhi, it is the processing and handling, which makes food unsafe. “In addition to the bacteria collected from soil, air and water, fruits and vegetables pass through more hands than ever before that may further contaminate them. These days more and more fruits and vegetables are being imported. It adds days of transit time along with objectionable standards of care and storage,” explains Chawla.Consumption of such adulterated food can do much damage to an individual’s system. According to a recent study by the researchers at the US Centre for Disease Control and Prevention, two bacteria, Salmonella and Escherichia coli (E coli), are usually responsible for contamination of packaged sprouts and leafy greens. “The Salmonella bacteria survive in acidic fruits or vegetables like tomatoes. It is an intestinal microbe that lives in the soil of incompletely composted manure from wild or domesticated animals. If the contaminated produce is not washed thoroughly, Salmonella that is still clinging to its surface can spread to the inside during slicing or cutting,” said the study. They also found that it might enter the seeds of a plant before germination and grow within it.E. coli, on the other hand, says Pune-based nutritionist, Dr Meeta Kant, is mainly found in farm produce that have animals where bacteria breeds in their faeces and faeces-laced irrigation water. Also raw manure used as a soil additive promotes bacterial growth. “Though certain strains of this bacteria are harmless, E. coli can cause serious food poisoning in humans. Other conditions caused due to consumption of contaminated foods are jaundice, hepatitis and diarrhoea,” she says. Another common infection, adds Dr Chawla, is the Staphylococcus infection. “It can lead to a wide variety of diseases in humans and other animals through either toxin production or invasion. These toxins are a common cause of food poisoning, as it can grow in improperly stored food. Although cooking helps kill them, the protein-toxins in the food, are mostly heat-resistant and can survive boiling for several minutes,” she explains.Adding to the contamination risk, the US researchers found, is irrigation from overhead sprinkler systems or circumstances in which a crop is harvested immediately after irrigation or rainfall. “The overhead watering can cause splashing, which carries soil contaminants to the harvest’s leaves,” they pointed.While so much damage happens at the very production level, experts insist, it becomes rather tough to guarantee the safety measures adopted by those circulating cut and packaged food. “Even if it has been processed properly, certain bacteria breed inside the packing. The processing companies are supposed to abide by the guidelines laid under Prevention of Food Adulteration, but there is no proper cross check at the enforcement level,” says Dr JS Pai, executive director, The Protein Foods and Nutrition Development Association of India.SAFETY CHECK Make sure that ready-to-eat salad packets are not bruised, damaged or puffed and check out for the date of packaging and expiry.See to it that food items are properly refrigerated. Store the in a cool and dry place.If possible, avoid picking cut fruits and vegetables with bare hands.Washing ready-to-eat salads may also lead to the risk of cross contamination from food handlers and food contact surfaces used during washing. Wash utensils thoroughly.While shopping, be sure fresh produce is separated from household chemicals, meat, poultry and seafood in your cart.
