Microbial Diseases Associated with Consumption of Contaminated Tomatoes and Bell Peppers doi.org/10.26538/tjnpr/v5i11.1

Abstract

Tomatoes (Lycopersicon esculentum) and bell peppers (Capsicum annum) are two fruits and vegetables that feature widely in the human diet. They are prone to microbial contamination, and spoilage. Bacteria and fungi contamination may go undetected by the food handler or consumer. As such, consumers are at risk of varying disease conditions when these organisms are ingested. Literature has shown certain human pathogens as culprits of fruit spoilage. Known contaminants of these fruits include the genera of Aspergillus, Salmonella, and Escherichia while Citrobacter, Proteus mirabilis and Pantoea agglomerans are reportedly lesser-known contaminants. Diseases resulting from their ingestion could be gastroenteritis, salmonellosis, oesophageal candiditis, haemorrhagic colitis, and mycotoxicosis. This review aimed to highlight the possible infections that could arise from consumption of contaminated tomatoes and bell peppers. A web search was done to determine the human pathogens doubling as spoilage organisms of tomatoes and bell peppers. Elsevier, Pubmed, and other databases were searched using ‘food infection, tomatoes, bell peppers, humans, bacteria, and fungi’. Each selected organism was briefly discussed detailing the infections caused, symptoms, treatment, and epidemiology. Some infections discussed are more common than others, but it is confirmed that tomatoes and peppers can be vehicles of human pathogens associated with infections. More research is required to ascertain the prevalence of these organisms in locally and industrially processed tomato and bell pepper foods and products consumed in Nigeria. Further epidemiological studies are also recommended to determine the disease burden on the populace.