Mangoes: Are They Really Risky?

Let's hope 2013 is a better year for the mango--and mango lovers.  You may recall that in the late summer of 2012, mangoes were responsible for two outbreaks of food poisoning in the U.S. linked to two different types of salmonella. Then, in late October, the FDA declared the mango a "high risk" fruit.  So you may be wondering whether you should cross mangoes off your grocery list forever. Does "high risk" mean don't eat?  Read on, and then draw your own conclusions.

The government's "high risk" label may have escaped your attention because it wasn't widely publicized to consumers. Primarily, it warned the industry, exporters and importers, of closer scrutiny by the FDA.  Let's review why that move was made.

The larger of the two summer 2012 salmonella recalls and outbreaks was linked to Daniella brand mangoes grown in Mexico. That outbreak sickened 127 people in 15 states; 33 of the victims became sick enough to require hospitalization.  The second outbreak caused 16 illnesses. Food Safety News reported that the Mexican government "refused to accept what was obvious to the U.S. and Canada."  The Mexican government insisted that the evidence was insufficient to conclude that mangoes were the source of the salmonella.  (The FDA was not allowed to visit the Daniella plant.) Then, came the "high risk" designation, together with the government's promise to increase inspections of mangoes at U.S. ports of entry.

In 1999, mangoes imported from South America also caused outbreaks in the U.S. In case you're wondering why the U.S. doesn't just stop importing mangoes, consider what a blow that would be to those who love them.  Mangoes grow well only in a tropical climate.  Although some are cultivated in the U.S.--in Florida, California, Hawaii, and Puerto Rico--large-scale commercial production of them is quite limited in those areas.  According to Food Safety News, 99% of the mangoes sold in the U.S. come from these countries: Mexico, Peru, Ecuador, Brazil, Guatemala, and Haiti.  Mangoes are harvested in two seasons: spring/summer and fall/winter, so you can find them in American stores just about any time you want them.

The question is this: should you buy them, or should you, for safety's sake, abstain? If mangoes are your favorite fruit, here are some reassuring bits of information.  1) Presumably, the FDA has increased inspections; 2) The National Mango Board has been warning mango growers around the world about contamination.  The Executive Director of the Board (William Watson) said in a letter to the industry, "These additional inspections are most likely going to be the new norm."  Watson then urged mango growers to "double check your protocols and address any shortcomings immediately." 3) A risk assessment study is being conducted of facilities in countries that grow the fruit as well as of receiving warehouses within the U.S., so more knowledge and better plans should follow. 4) The mangoes coming into the U.S. in January and February are mostly from Brazil, Ecuador, and Peru. We won't be seeing mangoes from Mexico (the country that caused the outbreaks last summer) in our stores until March.   

Considering all of the above, you may still feel comfortable eating mangoes.  But take precautions. Before cutting into a mango, wash it under running water and run a scrub brush gently over the surface.  If you want to wash your mango with something stronger than water, food scientist Dr. Susan Brewer recommends adding a tablespoon of vinegar to one gallon water and washing with that.    

However, don't assume that contamination grows only on the rind and can always be rinsed away.  A 2006 article published in Science Direct describes how bacteria can enter the flesh of mangoes (and some other fruits).  Hot water immersion treatments, required by the U.S. government before mangoes can be imported, are effective at killing fly larvae but, when the flesh of the fruit becomes contaminated, it's probably because of these treatments.  Somehow, prolonged high temperatures can damage the fruit's surface and "make it susceptible to microbial contamination, especially if there is a difference between the fruit's surface and the cooling water."

Mangoes available in the U.S. are mostly of 6 varieties, each with its own unique flavor and texture.  If you're ready to try one, freshmangos.com has advice on finding a ripe one or ripening your fruit at home.  A ripe mango should have a fruity scent and yield a bit to light pressure. If it's not quite ripe, you can leave it on the counter or, for speedier results, let it share a paper bag with an apple. (The ethylene given off by the apple will hasten ripening of the mango.) Once it's ripe, you can refrigerate it.  (I think mangoes taste best cold.) Consume it within a few days after refrigeration.   If you're looking for mango recipes or info on the fruit's nutritional value, check out freshmangos.com.

Despite last summer's outbreaks, we're reluctant to tell consumers to eat peaches instead.  After all, the mango, in addition to being exotically delicious, has a whole range of charming myths attached to it.  For example, in India (where the fruit originated), the mango is a symbol of love.  Supposedly, the mango tree can grant wishes, and its leaves, when hung outside the front door, will confer a blessing upon the residence.  Ironically, those same leaves are considered toxic and powerful enough to kill grazing livestock.  Evidently, when one bites into a mango (or one of its leaves), there's always the risk that it will bite you back. 

For more information about the 2012 mango recalls and outbreaks, visit "Beware of Daniella Brand or Unlabeled Mangoes."

Source(s):

Joe Regenstein, Ph.D., Cornell University, Dept. of Food Science

Luke LaBorde, Ph.D. Pennsylvania State University, Dept. of Food Science

Susan Brewer, Ph.D., University of Illinois, Department of Food Science and Human Nutrition

foodsafetynews.com "After Salmonella Outbreaks, FDA Names Mango a 'High Risk' Fruit"

http://www.foodsafetynews.com/2012/10/after-salmonella-outbreaks-growers-are-told-mangoes-are-high-risk-fruit/ - .UP7DdKVQ0yE

foodsafetytech.com "Mango New a 'High-Risk' Fruit"

http://www.foodsafetytech.com/FoodSafety/News/Mango-Now-a-High-Risk-Fruit-1007.aspx 

freshmangos.com "Fresh Mangos" 

http://www.freshmangos.com/mangos.html

www.mango.org "Varieties and Availability"

http://www.mango.org/varieties-and-availability 

www.sciencedirect.com "Incidence, internalization and behavior of Salmonella in mangoes..."

http://www.sciencedirect.com/science/article/pii/S0956713506001757