The Risks of Bulk Pickles

Pickles, a processed food item, are consumed alongside many dishes. This product is usually available in three forms: factory-made, homemade, and bulk. While factory-made pickles are produced under the strict supervision of relevant centers such as the Institute of Standards and Industrial Research of Iran (ISIRI) and the Food and Drug Administration (FDA), bulk pickles may pose health risks due to insufficient supervision and lead to health problems.

1. Contamination During the Production of Bulk Pickles

One of the most important risks of consuming bulk pickles is the health contamination that may be transmitted to consumers due to improper processing.

• Storage Containers (Barrels and Cans)

One source of contamination in bulk pickles is the containers used to store this product. Most bulk pickles are stored in barrels or cans that have usually been used several times to store various materials and may not be properly cleaned and disinfected. As a result, residual contamination from previous materials can be transferred to the pickle and contaminate it.

• Raw Material Contamination

The raw materials used in the preparation of bulk pickles may sometimes be contaminated with various contaminants. These contaminants can originate from various sources, the most important of which are: residual chemical agricultural pesticides, heavy metals, and microbial contamination

-Residual Chemical Agricultural Pesticides

Cucumbers used in the production of bulk pickles may sometimes be contaminated with chemical pesticides. Usually, in the fall and winter seasons, due to cold weather conditions and the short harvest period in the fields, greenhouse cucumbers are used. These cucumbers are more exposed to pests due to their growth in closed environments with limited ventilation and favorable conditions in terms of temperature, light, and humidity. Therefore, producers are forced to use strong chemical pesticides to control pests. These pesticides can also penetrate the inner part of the cucumber (the flesh of the plant). Unfortunately, some greenhouses harvest cucumbers before the due date to accelerate the supply of the product to the market. This action can lead to the remaining amounts of chemical pesticides used on the product. Residual chemical pesticides can lead to serious problems such as cancer, heart disease, Alzheimer's, and reproductive disorders.

To prepare factory-made pickles, according to the standard, cucumbers should be used that have been tested for residual pesticides, but in the production of bulk pickles, there is no strict supervision over the selection of raw materials and the residual pesticide test is probably not performed on cucumbers. Failure to comply with these standards can increase the risk of using cucumbers that have residual chemical pesticides, which are not completely eliminated during the pickle production process.

-Insufficient Washing and Use of Contaminated Water

Insufficient washing of cucumbers leads to the remaining microbial and chemical contamination in cucumbers. The use of contaminated and unsanitary water, such as untreated water, well water, and river water, at different stages of production can lead to the transfer of microbial contamination such as pathogenic bacteria (such as Escherichia coli and Salmonella), viruses (such as hepatitis A and norovirus) to the product.  Also, there is a possibility that the water is contaminated with chemicals such as pesticides and heavy metals (such as lead and arsenic), which can contaminate the product. In general, water-related contamination may cause food poisoning, gastrointestinal diseases, and chronic damage (damage that occurs over time and has a long-term effect) in humans.

• Contaminated Workshop Environment

One of the main health problems in the production of bulk pickles is the contamination of the environment of unauthorized or informal workshops, which usually lack the necessary health licenses. In these types of workshops, health conditions may not be fully observed. For example, the workshop may lack a proper ventilation system to prevent the accumulation of microbial contamination in the air and on surfaces. Therefore, poor ventilation can lead to the growth of microorganisms and consequently environmental pollution, and these contaminants can easily be transmitted to food products. In addition, in many of these workshops, the level of hygiene of the workers is also low, and in some cases, workers may come into direct contact with products without observing basic hygiene principles such as washing their hands and using gloves. This can lead to the transfer of microbial contamination from the workers' bodies to the products. Contaminated conditions can be a serious threat to the health of consumers. Even if the raw materials (such as cucumbers) enter the workshop in a suitable health condition, the contamination of the workshop environment can be transferred to the product at different stages of production, such as washing, salting, packaging, and storage.

2. Contamination During Storage and Supply of Bulk Pickles

• Contamination Caused by Store Equipment

In many stores, bulk pickles may be removed from barrels or cans using contaminated scoops. This can cause the transfer of various microbial contamination to the product.

• Storage in Contaminated and Open Environments

In many stores, bulk pickles are stored in open barrels and cans that lack covers. This condition leads to the entry of contaminants such as dust, insects, smoke, and suspended particles in the air into the product. Such contamination can lead to the destruction of the structure and texture of the pickle. For example, the pickle may become soft and slimy instead of being crispy, or it may change color and become cloudy. Also, the entry of moisture and microbes from the environment can cause spoilage and an unpleasant odor, and ultimately threaten the health of the product.

3. The Risks of Chemicals and Additives Used in the Preparation of Bulk Pickles

• Use of Copper Sulfate

Copper sulfate (CuSO₄) is a chemical compound that is widely used in various industries, including as a pesticide and fungicide. Some sources say that copper sulfate is used in the preparation of bulk pickles to maintain the crispness and green color of cucumbers. In addition to preventing the darkening of the color of cucumbers, this compound also has antimicrobial properties and prevents the growth of microbes and fungi in pickles. However, the use of copper sulfate in food products may have side effects such as gastrointestinal poisoning and damage to the liver and kidneys. Although some sources have said that copper sulfate may be carcinogenic, there is not enough scientific evidence in this field, and various studies on the long-term effects of copper sulfate have had contradictory results. For this reason, the United States Environmental Protection Agency (EPA) has not yet issued any official announcement that copper sulfate is carcinogenic.

• Use of High Amounts of Salt

The amount of salt used in the preparation of factory-made pickles is under the supervision of relevant centers such as the Food and Drug Administration and ISIRI, and its consumption amount is controlled, but this is not the case in bulk pickles that are produced informally and without supervision. Therefore, the amount of salt used is not specified and may be higher than the allowed limit, and a high amount of salt can lead to problems such as increased blood pressure, heart and kidney diseases.

4. Microbial Risks

The fermentation process in pickle production can create acidic conditions in the product, thus preventing the growth of microorganisms. However, if fermentation conditions such as salt content, hygiene conditions, and other factors are not properly controlled, some bacteria and fungi may spoil the product.

• Thermophilic Bacteria

Thermophilic bacteria can be present in the pickle fermentation process. These bacteria grow at high temperatures (between 45 and 70 degrees Celsius). Lack of supervision over the fermentation temperature and its increase to above 45 degrees Celsius, prolongation of the fermentation process, incorrect adjustment of pH to neutral or alkaline, lack of supervision over environmental hygiene, and contamination of containers and raw materials are among the factors that create favorable conditions for the growth of these bacteria. These bacteria lead to the spoilage of pickles and change their taste, smell, and aroma.

To prevent the growth of thermophilic bacteria, controlling the temperature and reducing the fermentation time at high temperatures, maintaining the acidic pH in pickles, and observing hygiene in all production stages, from the selection of raw materials to packaging, are among the measures that can prevent the reproduction of these bacteria and product contamination.

In pickle production factories, according to the standard, microbiology tests are performed to detect thermophilic bacteria, and the results of these tests must be negative. This ensures that pickles produced in factories are free of thermophilic bacteria and do not pose a risk to consumers, but this is not the case with bulk pickles.

• Mesophilic Bacteria

Mesophilic bacteria are bacteria that grow well at moderate temperatures, usually between 20 and 45 degrees Celsius. These bacteria are active at room temperature and may also be present in fermentation processes such as pickle production.

If the storage conditions of pickles are contaminated (for example, unsanitary containers) and the temperature is also in the appropriate range for the growth of mesophiles, the possibility of contamination with mesophilic bacteria increases. These bacteria can be transferred from contaminated raw materials to pickles and, in the case of long-term fermentation, cause undesirable changes in the taste, smell, and texture of pickles, causing product spoilage. In addition, mesophilic bacteria may lead to product spoilage if they multiply excessively.

To prevent the growth of mesophilic bacteria in the pickle fermentation process, strict control of temperature and time, observance of hygiene throughout the production stages, and maintaining acidic pH are very important and can prevent the growth of these bacteria.

In pickle production factories, according to health standards, microbial tests are performed to detect mesophilic bacteria, and the results of these tests must be negative. These tests ensure that the produced pickles are microbially healthy and not dangerous for consumers. However, in bulk pickles, these microbial controls may not be performed correctly.

• Mold and Yeast

Pickles, as a fermented product, are prone to mold and yeast growth. Salt concentration plays an important role in the growth of mold and yeast. Low salt concentration creates a favorable environment for yeast growth, while high salt concentration prevents the growth of yeast and mold. Therefore, to prevent the growth of mold and yeast, it is necessary to use an appropriate salt concentration (usually 3 tablespoons of salt per 1 liter of water). The pH of the fermentation environment is also effective in the growth of mold and yeast. At the beginning of fermentation, when the pH has not yet dropped too low, the possibility of yeast growth is higher. With the progress of fermentation and the decrease in pH (due to the production of lactic acid by beneficial bacteria), the conditions become more favorable for mold growth. Both microorganisms need oxygen to grow, so exposing pickles to oxygen (due to incomplete closing of the container lid or incomplete filling of the container) can increase the growth of mold and yeast. Warmer temperatures are more suitable for mold growth and cooler temperatures are more suitable for yeast growth. Contamination from hands, dirty containers, or the environment can transfer mold and yeast spores to pickles.

In most cases, the white layer observed on pickles is Kahm yeast, not mold. Distinguishing and separating these two is of great importance because mold can produce various types of mycotoxins (fungal toxins) that are harmful to health and increase the risk of diseases such as cancer. In contrast, Kahm yeast is harmless, although it may change the taste and texture of the food.

Mold and Kahm yeast are different in appearance and can be distinguished from each other. Mold usually has a hairy, fluffy, and colored (green, black, blue, etc.) appearance and penetrates the depth of the food in addition to the surface. In contrast, Kahm yeast appears as a thin, smooth, and white layer only on the surface of the food. Both types of microorganisms can create an unpleasant odor, but the smell of mold is usually stronger and more unpleasant.

If mold is observed in food, it is better to discard the entire food due to the health risks caused by mycotoxins, but if Kahm yeast is observed, the white layer can be removed from the surface of the food, and the rest of the pickles can be washed and consumed. Although Kahm yeast is harmless, it may change the taste and texture of the food. In this case, if the taste and smell of the pickle are not desirable, it is better to discard it. If there is any ambiguity in distinguishing mold from Kahm yeast, it is recommended to discard the pickle.

Considering that mold can threaten the health of consumers, observing hygiene principles in the production and storage of pickles is of great importance. In pickles that are produced in factories, according to the standard, mold and yeast tests are performed, and the results of these tests must be negative. But unfortunately, in the case of bulk pickles that are prepared traditionally and non-factory, there is usually not enough supervision and the relevant tests are not performed. Therefore, consumers should be more careful in choosing and buying pickles and avoid buying bulk pickles whose health and hygiene they are not sure about.

In general, inappropriate production and storage conditions, the use of unauthorized chemicals, microbial contamination, and the lack of continuous and sufficient supervision by health organizations can pose risks to the health of consumers of bulk pickles and cause various problems. Therefore, it is better to prepare pickles at home with reliable raw materials or buy them from reputable and trustworthy brands to ensure their quality and health.