What’s in fruits and vegetables? chemistry and microorganisms in food

The world of fruits and vegetables is full of variety of shapes, colors and flavors. However, beneath the surface of these healthy and delicious products lie fascinating aspects that most of us do not know. In this article, we will take a closer look at the chemistry and microorganisms that are part of our daily diet. We will also find out whether food producers must use plant protection products, as well as what threats are posed by viruses, fungi and bacteria present in fruits and vegetables.

Plant protection products – do food producers have to use them?

Plant protection products, also called pesticides, are substances used in agriculture to protect crops against pests and diseases. They often cause controversy due to potential side effects on human health and the environment. Many countries have strict regulations on the use of pesticides, and food producers must adhere to certain limits for pesticide residues in food products. However, farmers are also trying to use greener plant protection methods, such as organic farming, to minimize the impact of chemicals on our food.

Viruses, fungi and bacteria in fruits and vegetables

Our favorite fruits and vegetables are not free from microorganisms. Viruses, fungi and bacteria may be found on the surface or inside of these products, which may pose a potential health hazard. Therefore, proper washing and heat treatment before eating raw fruit and vegetables is important. Although most microorganisms are harmless, some can cause disease. Therefore, taking care of food hygiene and storing it in appropriate conditions is crucial to maintaining health.

Your suggestions

If you are wondering how to ensure the quality and safety of fruits and vegetables in your diet, here are some suggestions:

• Wash fruits and vegetables regularly under running water, especially those you eat raw.
• Heat treat products that require cooking or baking to destroy any harmful microorganisms.
• Store fruits and vegetables in appropriate conditions, avoiding moisture and excessive heat.
• Listen for warnings about products that have been withdrawn from the market due to potential health risks.
• Choose organic products that are less exposed to pesticides and harmful chemicals.

Recommended articles

If you want to learn more about chemistry and microorganisms in food, we also recommend reading the following articles:

• “What are the most common pesticides used in agriculture?”
• “Food safety: how to protect yourself against microorganisms?”
• “The benefits and risks of eating raw fruits and vegetables.”

Fruits and vegetables are not only tasty and healthy products, but also the complex world of chemistry and microorganisms. By taking care of appropriate eating practices, we can enjoy them without worrying about our health.