However, this doesn’t mean we should stop consuming fruits and vegetables, but rather we should intensify their cleaning before consuming them to avoid possible intoxications. This is why we sought help from Ildefonsa Sánchez Caro, a graduate in Human Nutrition and Dietetics, food technologist, and vice dean of the Professional College of Dietitians-Nutritionists of Andalusia (CODINAN).
In an interview with Europa Press salud Infosalus, this expert recalls that in Spain, hepatitis A is a notifiable disease. «In 2018, there were 3 foodborne transmission outbreaks, and 3 waterborne transmission outbreaks. Since it is a notifiable disease, we are informed of all cases that occur. Hepatitis A is a globally distributed disease. Different geographical areas can be distinguished by high, intermediate, or low levels of infection with the hepatitis A virus. Both the EU and Spain have a low level of hepatitis A,» asserts this expert, also highlighting that in the European Union, there were 7 foodborne transmission outbreaks of hepatitis A in 2020, and 20 outbreaks in 2019.
HOW FOODS GET CONTAMINATED
Sánchez Caro explains that hepatitis A can be contracted by consuming food or water contaminated with feces (fecal matter) containing the hepatitis A virus: «Unpeeled fruits, raw vegetables, raw shellfish, ice, and water are common sources of the virus.»
Furthermore, the vice dean of CODINAN emphasizes that hepatitis A is usually associated with the consumption of raw fruits and vegetables, and bivalve mollusks, such as oysters, clams, or mussels, consumed raw or undercooked. «Contamination of these foods usually occurs when they come into contact with water contaminated with HAV before harvesting (fruits and vegetables) or harvesting (mollusks),» she adds.
She also mentions that ready-to-eat foods (such as sandwiches or salads) can become contaminated when prepared by an infected person who has not taken proper hygiene measures when handling them.
Regarding whether special care should be taken with strawberries, this food technologist argues that the origin should be considered, so «anything coming from outside the EU may have a different type of control, and the virus may not be at low levels.»
But in all cases, she insists, we must follow the correct hygienic measures at home when eating fruit, especially if it is unpeeled. «Special care should be taken with fruits that are eaten directly, without removing the skin, such as strawberries, apples, pears, blackberries, blueberries, among others,» reiterates this nutrition expert.
HOW TO WASH FRUITS AND VEGETABLES
Therefore, she explains that before consuming or preparing them, wash the fruits under running water, keeping the skin intact: «This step is crucial, even if you are going to peel them later, as this will prevent any surface contamination from transferring to the inside of the food during cutting or peeling. Use a specific brush to clean the hard skin surfaces of fruits (melon or watermelon, for example), and some vegetables (cucumber, zucchini, for example). Then, dry them with clean kitchen paper.»
In addition, Ildefonsa Sánchez Caro argues that chemical products can be used, with «the most common being food bleach,» or commonly known as ‘yellow bleach.’ «Check the label to know which ones can be used, and consider the dosage and waiting times. Vinegar does not have the disinfectant power that food bleach has in adequate doses; therefore, it would not be an appropriate virus disinfectant,» concludes the vice dean of CODINAN.