Watch the video: Robert Koch Institute warns of pathogens in frozen fruits.
Frozen fruits are versatile and are always in stock when they are needed or when fresh fruits are not available or are very expensive due to the season. Many smoothie lovers use the fruit raw straight from the package. But be careful: Although this is practical, frozen fruits can contain viruses and pesticides. In the past, berry mixtures have been recalled, for example, due to contamination with noroviruses that cause gastrointestinal flu. The Robert Koch Institute currently suspects frozen strawberries are a trigger for increased hepatitis A infections. The hepatitis A virus can infect the liver and cause viral jaundice. The typical yellowing of the skin and eyes is an indication of dysfunction of the infected liver. Jaundice can be life-threatening for sensitive people such as small children, pregnant women, the elderly, people with liver disease and immunocompromised people. Consumer protection authorities recommend heating the berries to a core temperature of at least 90 degrees before consumption. This kills pathogens. Negative side effect: The vitamins it contains are destroyed. How the viruses get onto the fruit is still unclear. In addition to pathogens, residues of several pesticides are often detected in frozen fruits at the same time. The interaction between different pesticides has not yet been sufficiently researched, which is why caution is advised here.