Studies on Decontamination techniques for seasonal fruits and vegetables from main markets of Noida, Uttar Pradesh, India

The relevance of fresh fruits in supporting immune function has grown notably during and after the COVID-19 pandemic, largely due to their abundance of essential nutrients, including vitamins, minerals, dietary fiber, and beneficial plant compounds. However, because these foods are typically consumed raw or minimally processed, they are especially prone to microbial, chemical, and physical contamination, which presents considerable public health challenges. This study assesses the effectiveness of various household-level decontamination strategies—such as rinsing with water, the application of mild chemical agents (including vinegar, lemon juice, and sodium bicarbonate), and thermal techniques like blanching and refrigeration—in reducing microbial contamination on frequently consumed fruits and vegetables in Noida, Uttar Pradesh, India. The investigation focused on four types of produce: spinach, okra, grapes, and apples. Standard microbiological methods were used to evaluate microbial load reductions at multiple dilution levels. Blanching and sodium hydroxide treatments emerged as the most effective, achieving up to 90–95% reduction in microbial count. In contrast, basic tap water rinsing showed only limited efficacy. Treatments involving organic acids and natural substances such as tamarind and garlic delivered moderate yet notable reductions. The study highlights the importance of using appropriate and accessible decontamination methods to ensure food safety while preserving the nutritional and sensory properties of fresh produce. These findings offer valuable guidance for safer household practices and inform urban food safety strategies.