2
M. Al-Sahari et al.
1.1 Introduction
Fresh market wastes include the liquid and solid wastes generated from the fresh
market centers. These wastes have several infectious agents generated from the vegetables, fruits, and meats. In terms of pathogenicity, the infectious agents from fresh
market wastes have less pathogenicity for human except for those coming from
meats. The low pathogenicity of the infectious agents from fresh market wastes is
explained due to their optimal growth temperature where most of these organisms
grow well at ambient temperature, while the optimal growth temperature for human
is 37 °C. Nonetheless, some of the pathogenic bacteria such as Salmonella spp have
high ability to infect a wide range of organisms from insects to human (Al-Gheethi
et al. 2014, 2018).
On the other hand, the ability of the pathogenic organisms from fresh market
wastes to cause an adverse effect on the environment as well as to reach the human
via food chain depends on the persistence under hard environment conditions and
survival for long time with active virulence factors. The Gram-positive bacteria have
the survival factors which lie in their ability to form internal spores that increase their
survival period under very hard environmental conditions. In contrast, the Gramnegative bacterial cells have a different mechanism which is used to prolong the
survivability where many of Gram-negative bacteria can be converted from live or
active to inactive state which is called viable but nonculturable (VBNC), this strategy
takes place by minimize the anabolic and metabolic activity in the bacterial cells and
thus reduces the requirements for the growth (Al-Gheethi et al. 2015, 2018).
The ability of the bacterial cells in the fresh market wastes to produce internal
spores or to change from active state into the VBNC relies on the presence of inducers
in the wastes such as the presence of toxic substances like chemical disinfectants or
harmful irradiations which are used for the treatment for the fresh market wastewater.
This is because these treatment processes have not led to the direct damage of the
bacterial cells, rather than they act by inactivating one or more enzymes in the
metabolic pathways in the bacterial cells. Therefore, the bacteria cells act by the
alternative enzymes to change into VBNC or to produce the internal spores. Hence,
the treatment of fresh market wastes represents the critical stage in the management
process.
The current chapter aimed to discuss the management practice of the fresh market
waste and their role in the reduction and minimization of the health risk associated
with these wastes. Moreover, the recent technologies in activating harmful algae
blooms (HABs) are reviewed.
M. Al-Sahari et al.
1.1 Introduction
Fresh market wastes include the liquid and solid wastes generated from the fresh
market centers. These wastes have several infectious agents generated from the vegetables, fruits, and meats. In terms of pathogenicity, the infectious agents from fresh
market wastes have less pathogenicity for human except for those coming from
meats. The low pathogenicity of the infectious agents from fresh market wastes is
explained due to their optimal growth temperature where most of these organisms
grow well at ambient temperature, while the optimal growth temperature for human
is 37 °C. Nonetheless, some of the pathogenic bacteria such as Salmonella spp have
high ability to infect a wide range of organisms from insects to human (Al-Gheethi
et al. 2014, 2018).
On the other hand, the ability of the pathogenic organisms from fresh market
wastes to cause an adverse effect on the environment as well as to reach the human
via food chain depends on the persistence under hard environment conditions and
survival for long time with active virulence factors. The Gram-positive bacteria have
the survival factors which lie in their ability to form internal spores that increase their
survival period under very hard environmental conditions. In contrast, the Gramnegative bacterial cells have a different mechanism which is used to prolong the
survivability where many of Gram-negative bacteria can be converted from live or
active to inactive state which is called viable but nonculturable (VBNC), this strategy
takes place by minimize the anabolic and metabolic activity in the bacterial cells and
thus reduces the requirements for the growth (Al-Gheethi et al. 2015, 2018).
The ability of the bacterial cells in the fresh market wastes to produce internal
spores or to change from active state into the VBNC relies on the presence of inducers
in the wastes such as the presence of toxic substances like chemical disinfectants or
harmful irradiations which are used for the treatment for the fresh market wastewater.
This is because these treatment processes have not led to the direct damage of the
bacterial cells, rather than they act by inactivating one or more enzymes in the
metabolic pathways in the bacterial cells. Therefore, the bacteria cells act by the
alternative enzymes to change into VBNC or to produce the internal spores. Hence,
the treatment of fresh market wastes represents the critical stage in the management
process.
The current chapter aimed to discuss the management practice of the fresh market
waste and their role in the reduction and minimization of the health risk associated
with these wastes. Moreover, the recent technologies in activating harmful algae
blooms (HABs) are reviewed.