Are raw cucumbers and carrots more dangerous than you think?
May 22, 2019 - Foods
Are raw cucumbers and carrots more dangerous than you think?
Pathogens of foodborne illnesses can also be transmitted through the consumption of fresh vegetables, especially when enjoyed raw. The CVUA Stuttgart has examined numerous samples for these pathogens to obtain an overview.
Important pathogens of foodborne illnesses include, for example, salmonella and pathogenic Escherichia coli. The pathogens can enter food through contamination with excretions from farm animals, which are used as manure on fields. Contamination often occurs through traces of dirt or dust, contaminated cleaning water, or other animal and human excretions. 90 samples of cucumbers and carrots were microbiologically tested for typical foodborne pathogens and fecal indicators.
Pathogenic salmonella, verotoxin-producing Escherichia coli (VTEC), pathogens of severe hemorrhagic enteritis, and Listeria monocytogenes, a pathogen of human listeriosis, were not detectable in any sample. Bacillus cereus, a pathogen that can cause vomiting or diarrhea at high germ counts, was detectable in two organic cucumbers and one package each of ecologically and conventionally produced carrots. The germ counts ranged from 400 to 8400 germs per gram. Based on the values, no health hazard can be derived.
Staphylococcus aureus, a pus-forming pathogen and cause of food intoxications, Clostridium perfringens, also a pathogen of intoxication, and Escherichia coli, an indicator germ for fecal contamination, were not detected in either ecologically or conventionally produced cucumbers and carrots.
Following these positive findings, cucumbers and carrots are suitable for raw consumption regarding their microbiological quality. No differences were noticeable between ecological and conventional production.
In our laboratory, we regularly conduct these tests. We provide fast and reliable results.
For inquiries, our customer advisors are happy to assist you.
Source: CVUA Stuttgart