Potatoes, vegetables and fruit: Hazard overview

Legislation: Potatoes, vegetables and fruit products

Regulation	Description
(EC) No 178/2002	General principles and requirements of food law establishing the European Food Safety Authority and laying down procedures in matters of food safety
(EC) No 852/2004	Food hygiene
(EC) No 2073/2005	Microbiological criteria for food
(EC) No 396/2005	Maximum residue levels of pesticides in or on certain products
(EU) No 1169/2011	Provision of food information to consumers

Microbiology: potatoes, vegetables and fruit products

Table 1 possible pathogens derived from Hazards Pathogens

Product	B. Cereus	Camppylob.	Cl. Bot.	Cl. Perfr	E. Coli 0157	L. Mono	Salmonella	S. Aureus	V. parahae molyticus
Potatoes, vegetables, fruit	+	–	+	+	–	– * except MAP	+	+	–

Table 2 Common microbiological hazards

Genus	Pathogenic species	GR	Form, mobility	O₂	T (C.)	T1 (C.)	pH-O	pH-R	aW	Illness
Bacillus	cereus	+	Rod (3-5 um length 1 um wide) spore forming, mobile	Aerobe (sometimes Fa)	28,35	10,0-48,0	6.0-7,5	4,9-9,3	>0.91	Poisoning (Tox. 1) and infection (Tox. 2)
Clostridium	botulinum seven species categorized into toxins: A, B, C1, D, E, F, G)	+	Rod (4-8 um long and 0,9-1,2 um wide; type E 0,3-0,7 um wide), spore forming	Anear.	30-37	P: 10-45 NP: 3,3-45	6,5-7,0	P: 4.6-9.0 NP: 5.0-9.0	P: >0.95 NP: >0.97	Poisoning by this very toxic neurotoxin; is deadly unless it is treated in time.
Clostridium	perfringens (five types categorized on formed enterotoxins: A to E)	+	Rod (2-8 um long, 1um wide), spore-forming	Anear. Low oxygen levels are also possible.	43-45	15-50	6.0-7,5	5,5-8,5	> 0.95	Infection: toxin forming in the small intestine leads to stomach and intestine complaints such as stomachache, diarrhoea, and low mortality.
Escherichia	coli (also O157:H7)	–	Rod	Fa	30-37	10-45.5 (EHEC)	7.0	4,4-9,5	> 0.95	Infection by EHEC group of which E. coli 0157:H7 (hamburger disease) is the most severe; the mortality is around 35%.
Listeria	monocytogenes (11 species; 3 cause 90% of the infections)	+	Rod (0,5-2,0um long, 0,5um wide), mobile at 20-25°C.	Fa	3,0-37,0	0-45	7.0	5-9 (at 4gr. C) 4,4-9,0 (at 30grC)	> 0.92	Infections of healthy individuals lead to flu symptoms. Infants, the Elderly, the ill and pregnant women might get severe symptoms when infected by Listera. (Meningitis, blood poisoning and abortion). In these risk groups is the mortality 30-50%.
Salmonella	Two thousand three hundred species that might cause enteritis (stomach inflammation).	–	Rod, sometimes mobile	Fa	35-37	5,0-45,0	7.0	4,0-9,0	>0.93	Infection: intestinal inflammation. For the elderly, small children and sick, illness can be fatal.
Salmonella	typhus; paratyphus	–	Rod	Fa	37	5,0-45,0			>0.93	Typhus, paratyphus are the most severe illnesses caused by Salmonella.
Staphylococcus	aureus, not all species are pathogenic.	+	Coc (0.5-1um in diameter), coccus are formed in a grape-like cluster.	Fa	37	10,0-45,0	6,5- 7,5	5,2-9,0	>0.85 opt: >0.98	Toxin results in vomiting and stomachache. Compared with other infections are, the symptoms mild.

Mycotoxins: potatoes, vegetables and fruit products

Table 3 possible mycotoxins, derived Hazard table Mycotoxins

Mycotoxin (toxin from fungus)	Fungus	Agricultural raw materials and food products	ADI of AWI (ug/kg body weight)	Effects	Legislatory regulations	Comments
Ochratoxin A&B	Aspergillus Penicillium species	Barley, rye, wheat, rice, maize, peanuts, Brazilian nuts, peppers, Cotton seed, and Cheese.	AWI of toxin A: 0,112 (JECFA, 1990) limit: 10 ug/kg food product. LD 50 (rat, oral) van toxin A: 20 mg/kg		Maximum levels according to Regulation (EC) No 1881/2006	Toxin A is more toxic than B. In the Netherlands, such low amounts found that the risk is perceived as very low and therefore is there no norm. Growth fungus is possible in a temperate climate. Toxin A is inactivated at > 221 °C
Patulin	Apergillus clavatus; Penicillium roqueforti; Penicillium expansum; Penicillium patulum	Apples, apple juice, moulded fruits, grains, cheese and sausage	AWI: 7 (JECFA, 1989)	Acute toxic (damaging of lungs, brains, liver and kidneys); carcinogenic effects are not found (IARC, 1985).	Maximum levels according to Regulation (EC) No 1881/2006	At fermentation of apple juice into Cider and through vitamin C takes destruction place. The Patulin content can be an indication for the handling of GMP guidelines (to establish that rotten apples are not used).

Viruses and rickettsia of vegetable products

Table 4 Viruses, Rickettsia derived from Hazard table Viruses, Rickettsia, prions

Virus, Rickettsia	Foods	MID	Disease	Preventive Measures	Notes
Norwalk-like (Norovirus) viruses (part of the Calici-virus family.	Before consumption, shellfish and washed fruits and vegetables are food products without heat treatment.	10-100 (very low)	Infection caused explosive diarrhoea, nausea, vomiting and fever. Children mainly vomit. Incubation period: 24-48 hours. The duration disease is two days. Medication is not available and necessary. All consumers are prone to infections. Groups with decreased immunity (YOPIs) have an increased risk. Infected people stay three days after being symptom-free contagious. Infected people stay three days after being symptom-free contagious.	Do not use water that faeces might contaminate from producing fresh food products. Heat one and a half minutes at 90 °C to inactivate viruses. Improve hygiene of the whole food chain. Staff employees who are probably contaminated should conduct different work, even after the disappearance of the symptoms. Inhibit virus outbreaks in places where contaminated shellfish are being cultivated. Development of microbiological quality criteria for viruses.	NLV viruses are very contagious. Toxins are not being formed. This type of virus could cause outbreaks in places where humans live in close communities. Days can survive when a product is heated insufficiently. There is no legislation for the inhibition of viral food infections. The virus needs bacteria to reproduce.

Chemistry: potatoes, vegetables and fruit products

Table 5 possible chemical hazards

Substance	Food	Legal	Remarks
pesticides (pesticides, herbicides, fungicides, insecticides)	vegetables, spices and herbs	max. content. The authorization and use of pesticides is regulated in the Plant Protection Products and Biocides Act (Wgb) and Regulation (EC) No. 396/2005	Low deviation percentages were found for Dutch cultivation.
heavy metals (lead, cadmium, tin, mercury, arsenic)	vegetables, spices and herbs, grains, meat (heavy metals can get into food through water, air and soil	Maximum levels according to Regulation (EC) No 1881/2006	CD can occur in batteries, plastics and paint. CD can cause lung cancer and kidney dysfunction. PB can affect the nervous system, cause anaemia and miscarriages
Azo-dyes and related molecules (ao-para-red and-sudan-red 1 to 4 )	spices and herbs Chili pepper, paprika powder, chili powder, coarse pepper, cayenne pepper, palm oil	prohibited	Certificates of analysis required from the importer and random sampling by the Member States.
Nitrate / nitrite	green vegetable	max. content	nitrite is formed when nitrate is heated. Nitrite is harmless in a basic environment but in an acidic environment, nitrosamines are formed (in the stomach) and can cause stomach and liver cancer