Hazard Analysis of vegetable-based food products

Potential Hazards associated with handling and processing vegetables

Fresh Vegetables

Vegetables and herbs are grown close to the soil. Food spoilage is often caused by micro-organisms native to that environment, i.e. moulds and yeasts, but bacteria such as the lactic acid types are also often involved.
Vegetables can also be contaminated by human handlers (most common type of organism is staphylococcus aureus).

Vegetables have a very large number of bacteria (500,000/g) naturally present on their skins. If the protective skin is damaged during harvesting or subsequent handling then the passage of micro-organisms from the skin into tissues is facilitated. Breakdown of the inner tissues is due to enzymes secreted by the micro-organisms which affects structure and flavour of vegetables.
Organisms which possess pectinase can soften plant tissue and cause them to rot. Many moulds can cause rotting/softening of vegetables. The main causative species of these rots are Penicillium Rhizopus and Mucor.

It must be remembered that any organic object left in the atmosphere will be covered in fungal spores, therefore vegetables and herbs will inevitably be contaminated at the time of harvest. If the skin is intact through this will prevent germination but even the smallest abrasion will allow the spores to enter the moist inner tissues and find ideal conditions for germination and cause spoilage.
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