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

Fruits and vegetables are an integral part of our daily diet, providing us with essential nutrients and vitamins.However, it is worth considering what exactly is in these food products, what chemicals and microorganisms may be contained in them, and whether food producers must use plant protection products.In this article, we will analyze these issues and learn how to keep food healthy.

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

Plant protection products are used in agricultural crops to control pests, diseases and weeds that can harm crops.These chemicals, such as pesticides and herbicides, are often used by farmers to protect their crops from losses.However, the question arises whether these chemicals can remain on the fruit and vegetables that end up on our tables.The answer is complex – food producers are obliged to comply with specific standards and limits for residues of plant protection products on food products.However, it is worth noting that some amounts of these substances may remain in food.

Food safety organizations, such as the Food and Drug Safety Administration (FDA) in the United States, monitor pesticide residue levels and set limits that are considered safe for human health.Nevertheless, there is a risk that long-term consumption of food with residues of plant protection products may pose certain health risks, so it is worth washing fruit and vegetables before consumption and choosing products from trusted sources.

Viruses, fungi and bacteria in fruits and vegetables

While plant protection products focus on controlling plant pests and diseases, fruits and vegetables may also contain microorganisms such as viruses, fungi and bacteria.These microorganisms can be potentially harmful to human health, so hygienic food preparation and storage is crucial.

Viruses can be transmitted through contaminated water or contact with diseased plants.Examples of viruses that can attack plants and be found in fruits and vegetables include:tobacco mosaic virus or potato virus Y. Fungi, in turn, can cause mold on fruits and vegetables, which leads to their spoilage and reduced nutritional value.Bacteria such as Salmonella and E. coli can also pose a health risk if found in food.

To minimize the risk of consuming contaminated food, it is important to follow appropriate hygiene practices, such as washing fruit and vegetables before eating and storing them in appropriate conditions.Also avoid eating fruits and vegetables that appear to be dry, rotten or spoiled.

Your suggestions

When choosing fruit and vegetables for your basket, it is always worth being a conscious consumer.Here are some suggestions that can help you choose healthy and safe foods:

• Look for products from trusted manufacturers or suppliers.
• Read labels and information about the origin of food.
• Follow the rules for washing and storing food to minimize the risk of contamination.
• Pay attention to the appearance and smell of fruit and vegetables – avoid products of questionable quality.
• Buy fresh produce according to the season to ensure it is fresh and tasty.

Recommended articles

If you are interested in more detailed knowledge about chemistry and microorganisms in food, we recommend that you read the following articles:

• “Food safety – how to protect yourself and your family”
• “Organic vs. conventional farming – what to choose?”
• “Pesticides in food – facts and myths”

Healthy food is the foundation of our good physical condition and health, so it is worth being a conscious and responsible consumer.By taking care of the quality and safety of fruit and vegetables, we can enjoy tasty meals that provide us with the necessary nutrients.