Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on November 25, 2015 at RDMIC Bldg., Elliptical Rd. cor. Visayas Ave., DIliman, Quezon City

1. 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

2.  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.......

3. •Ampalaya
(Momordia charantia L)
 microbial
 pesticide residue
 yellowing

4. •Mungbean sprouts
(Vigna radiata L)
 microbial contamination
 high perishability

5. •Kangkong
(Ipomoea aquatica Forsk)
 heavy metals
 Yellowing, shriveling

6. •Pechay
(Brassica rapa L)
 pesticide residue
 shriveling

7. ???
Where is food safety
compromised ???

8. Quality and safety may be compromised
anywhere
from farm – to- table chain.

9. HAZARDS
occur at any point during production,
harvesting, storage and handling

10.  Hazards
- Chemical hazards
 pesticide residues, heavy
metals
- Physical hazards
 wood splinters, hair,
jewelry
- Biological hazards
 microbial – pathogenic
organisms
 toxins - mycotoxins

11. 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.

12.  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.

13.  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

14.  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

15. 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

16. 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

17.  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.

18.  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

19.  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.

20. GAP

21. 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

23.  Benefits: Anti-diabetic, antioxidant, Immuno booster,
good for the heart, eases digestion
 Concerns and issues behind
yellowing, short shelf-life, pesticide residue
microbial contamination

24.  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
def

25. 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

27. 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

28. 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

29. Mungbean sprouts samples
from SM Savemore
Mungbean sprouts samples
from Robinson’s Supermarket
Mungbean sprouts samples
from WalterMart Supermarket

30. 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

32. Benefits
 Rich in vitamins and minerals
 Served in fast food chains
Issues
 Contamination with heavy metals;
yellowing

33. Sampling of kangkong portions
Top
Middle
Bottom

34. 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
MercuryContent(ppb)
Parts of Kangkong
Calamba, Laguna Pililla, Rizal Dasmarinas, Cavite Pasig City

35. 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
LeadContent(ppm)
Parts of Kangkong
Calamba, Laguna Pililla, Rizal Dasmarinas, Cavite Pasig City

36. 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
CadmiumContent(ppm)
Parts of Kangkong
Calamba, Laguna Pililla, Rizal Dasmarinas, Cavite Pasig City

37. 98.49
50.74
224.69
133.84
7.81
11.39
0
50
100
150
200
250
Top Middle Bottom
MercuryContent(ppb)
Trial 1 (June, 2014)
Trial 2 (June, 2015)

38. 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
LeadContent(ppm)
Parts of Kangkong
Trial 1 (June, 2014)
Trial 2 (June, 2015)

39. 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
CadmiumContent(ppm)
Parts of Kangkong
Trial 1 (June, 2014)
Trial 2 (June, 2015)

41.  Benefits:
 Packed with vitamins and minerals
 Issues:
pesticide residue; yellowing, shriveling

42. 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.

43. 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.

44.  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

45. 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)

46. 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.

47. Hope that you have learned
something
from this presentation . . .