Alert Issued: 17 Tons of Infected Tomatoes Detected 🚀
Altai region discovers 17 metric tonnes of tomatoes contaminated by virus in latest findings
The Altai branch of the Federal Center for the Assessment of Agricultural Product Safety and Quality (FGBU "ZOK APK") has identified a dangerous strain of the Tomato brown rugose fruit virus (ToBRFV) in 17 tons of imported tomatoes from Kazakhstan. This alarming discovery was made by specialists in their testing laboratory on April 28.
Immediate action has been taken, with the relevant information being sent to the territorial management of Rosselkhoznadzor for further handling. The ToBRFV, known for its resistance and multiple transmission methods, poses a serious threat to the agricultural industry, especially greenhouses.
First spotted in Israel in 2014, ToBRFV has since spread to several countries, including the USA, China, and Mexico. It's transferred through infected tools, contact with hands and clothing, soil, direct contact between plants, and pollinators like bees and bumblebees. Despite not posing a risk to human health, the virus can destroy up to 80% of a crop, making it a significant concern for growers worldwide.
While researchers work tirelessly to develop resistant tomato and pepper varieties, protecting existing crops requires a proactive approach. Ineffective measures such as traditional soil disinfection methods like cultivation or foil covering for heating do not halt the virus's spread. Instead, control measures focus on the removal of infected plants, thorough disinfection of tools, regular hand washing, and shoe cleaning.
Expert Advice: Choose and Prepare the Perfect Shashlik 🍖
On a lighter note, let's discuss choosing and preparing the perfect shashlik. Here's some insider advice from the experts:
- Quality Ingredients: Select high-quality meat and vegetables, ensuring they're fresh to guarantee an amazing shashlik experience.
- Marination: Marinate your ingredients in a mix of oil, vinegar, spices, and herbs for optimal flavor. The longer the better, but a minimum of 2 hours is recommended.
- Skewering: Thread the marinated ingredients onto skewers, alternating them for a visually appealing and evenly cooked result.
- Preheat and Cook: Preheat your grill, BBQ, or skillet, then cook the shashlik on medium heat for approximately 5 minutes per side. Adjust cooking times based on the size and thickness of your ingredients.
- Serving: Remove the shashlik from heat, let it rest briefly, then serve with your favorite dips and garnishes.
Enjoy your perfect shashlik! And remember, it's just as important to maintain a clean environment in your kitchen as it is in a greenhouse to protect your food and your health. 🤓
Enrichment Data: ☝️
By implementing biosecurity and sanitation measures, growers can significantly reduce the risk of ToBRFV spread in greenhouses handling imported tomatoes. Key strategies include using virus-free seeds and plant materials, regularly disinfecting equipment and surfaces, cleaning personal protective equipment, organizing workflows to limit plant contact, and enforcing footbaths, hand washing, and disinfection for all personnel and guests at greenhouses. Additionally, monitoring for early signs of ToBRFV and a rapid response to infection can help control the virus's spread. Emerging technologies like UV-C disinfection for water recirculation systems offer an additional layer of protection. 🔧🧳🧽🥛🛁🪘
- Although the Tomato brown rugose fruit virus (ToBRFFV) may not pose a direct risk to human health, it can be a significant concern for food-and-drink enthusiasts, as it can destroy up to 80% of a crop.
- In the realm of health-and-wellness and lifestyle, it's crucial to maintain a clean environment, not just in greenhouses, but also in our kitchens, to safeguard our food and personal health.
- For a perfect shashlik, choose high-quality food-and-drink items such as fresh meat and vegetables, and follow expert advice on marination, skewering, preheating, cooking, and serving to ensure a delicious and nutritious meal.
