Khaberni - Vegetables and fruits are considered some of the most essential components in human nutrition, due to their content of nutrients, vitamins, and minerals. Yet, these fresh agricultural products are an ideal environment for the growth of various types of bacteria, some of which cause diseases in the plant itself, and others contaminate the food and pose a risk to human health.
With the expansion of intensive agriculture and climate changes, the rates of bacterial infection and food contamination have globally increased, making this field a focus for research and development in recent years.
First: Pathogenic bacteria for plants, vegetables, and fruits:
Plant bacteria cause significant crop losses and affect the quality and quantity of production
Among the most notable are:
Xanthomonas spp – bacteria causing leaf spots in tomatoes and peppers.
Pseudomonas syringae – bacteria causing blights and wilts in many vegetables and fruits.
Erwinia and Dickeya spp. – bacteria causing wet rots post-harvest, especially in potatoes and carrots.
Xylella fastidiosa (considered among the most dangerous bacteria) - pathogenic bacteria for citrus that leads to permanent wilt.
These bacteria typically transmit through irrigation water, contaminated tools, or carrier insects, and might remain dormant inside plant tissues until the conditions are suitable for activity and spread.
Second: Food-contaminating bacteria causing human diseases
These types infect humans through the consumption of contaminated fresh products, including:
Escherichia coli (EHEC, O157:H7) -
Causes diarrhea and gastrointestinal bleeding, transmitted through leafy vegetables or unpasteurized juices.
Salmonella spp -
One of the most common causes of food poisoning, especially in tomatoes, cantaloupes, and lettuce.
Listeria monocytogenes -
Able to grow at low temperatures and poses a particular risk to pregnant women and the elderly.
Staphylococcus aureus and Bacillus cereus -
Release heat-resistant toxins that lead to vomiting and diarrhea after consuming contaminated foods.
Infections typically occur due to soil contamination, irrigation water, or during the washing, packaging, and transportation stages in the absence of good hygiene practices.
Third: Recent scientific developments:
The last decade has seen developments in technologies used for detection and monitoring:
Molecular analysis and metagenomics: To identify bacterial communities in samples without the need for cultivation.
Biosensors: For rapid detection of pollutants in farms and markets.
Modern physical treatments: Such as ultraviolet light, ozone, and compressed steam to reduce bacterial loads.
Using beneficial bacteria (Endophytes) to naturally limit the growth of pathogenic bacteria and enhance plant resistance.
Fourth: Current challenges
Increasing antibiotic resistance in bacterial strains isolated from fresh produce.
Lack of standardized methods for detection and analysis among countries and laboratories.
Difficulty controlling internal infections of bacteria that penetrate into plant tissues.
The need to educate farmers and consumers on prevention methods and agricultural hygiene.
Conclusion
The bacteria affecting vegetables and fruits represent a dual challenge, as they damage the plant and threaten human health at the same time
With climate changes and the expansion of global trade movements, it has become necessary to develop comprehensive strategies for control - combining modern technologies and good agricultural practices - to ensure the safety of the food chain from field to consumer.
