Broccoli can be contaminated with spoilage microorganisms and pathogens. The origin of these microorganisms could be, on one hand, the environment, and on the other hand, the manipulation of broccoli. In the environment, microorganisms may be present in the cultivation soil, irrigation water, and airborne in dust. Contamination of broccoli during handling could be due to various factors, such as improperly washed hands, dirty cutting tools and surfaces, cross-contamination with raw meats and fish, etc.
If microorganisms manage to contaminate broccoli and it is not properly preserved, their numbers can increase. The proliferation of spoilage microorganisms would lead to the deterioration of broccoli with consequent losses of nutrients, color, and also economic losses. Additionally, the growth of pathogenic microorganisms could trigger the development of food poisoning or foodborne infections in consumers.
To ensure food safety in broccoli consumption, it is necessary, first of all, to try to avoid microbiological contamination, control or delay its growth, and finally, inactivate any microorganisms that may be present in the food.
To avoid or reduce microbiological contamination, different actions would be necessary, such as washing hands before and after preparation, cleaning cutting tools and surfaces, and also handling broccoli separately from other raw foods such as meats and fish.
Refrigeration is an ideal method to control the growth of microorganisms in food and, therefore, extend its shelf life.
If broccoli is to be consumed raw, it is necessary to immerse it for 5 minutes in drinking water with 4.5 ml of bleach (suitable for disinfecting drinking water) per 3 liters of water or another food-grade disinfectant solution to achieve the inactivation of microorganisms. Finally, proper cooking of broccoli also ensures its food safety as boiling temperatures can deactivate the main spoilage and pathogenic microorganisms that may be present.
Paula María Periago Bayonas
Researcher
