The pineapple (Ananas comosus) is a tropical plant with edible fruit and the most economically significant plant in the family Bromeliaceae. The pineapple is indigenous to South America, where it has been cultivated for many centuries. The introduction of the pineapple to Europe in the 17th century made it a significant cultural icon of luxury. Since the 1820s, pineapple has been commercially grown in greenhouses and many tropical plantations. Further, it is the third most important tropical fruit in world production. In the 20th century, Hawaii was a dominant producer of pineapples, especially for the US; however, by 2016, Costa Rica, Brazil, and the Philippines accounted for nearly one-third of the world's production of pineapples.

Pineapples grow as a small shrub; the individual flowers of the unpollinated plant fuse to form a multiple fruit. The plant is normally propagated from the offset produced at the top of the fruit, or from a side shoot, and typically mature within a year.

• The pineapple plant is an herbaceous monocot. It grows 2-4 feet tall and 3-4 feet wide.

• Fresh pineapple is the only known source of bromelain, which is an enzyme that has anti-inflammatory properties. Pineapple also contains potassium, iron, vitamin C, manganese, and fiber.

• People decorate their homes and offices with pineapples as a symbol of luck, so that one’s efforts will come to fruition.

• In some cultures the pineapple is known as one of the best gifts for a house warming party or the opening of a new business.

• Pineapples have an enzyme in them, like kiwi and papaya, that when used with meats will make the meat more tender. This enzyme is no longer active after it has been heated so canned varieties will not have this same property.

Common Names: bromelain, pineapple enzyme, pineapple extract

Latin Names: (pineapple plant) Ananas comosus

Background

• Bromelain is a group of enzymes found in the fruit and stem of the pineapple plant. Pineapple is native to the Americas but is now grown throughout the world in tropical and subtropical regions. Historically, natives of Central and South America used pineapple for a variety of ailments, such as digestive disorders.
• Bromelain is promoted as a dietary supplement for reducing pain and swelling, especially of the nose and sinuses, gums, and other body parts after surgery or injury. It is also promoted for osteoarthritis, cancer, digestive problems, and muscle soreness. Topical bromelain is promoted for burns.

How Much Do We Know?

• There have been several studies on the use of bromelain for nasal swelling and inflammation and for removing dead skin from burns. Little research has been done on other uses of bromelain.

What Have We Learned?

• There is not enough high-quality research to say whether bromelain should be recommended for sinusitis.
• Preliminary research has shown that bromelain helps to remove dead and damaged skin from burns in children and adults. Whether bromelain treatment is better than standard treatment for scarring over the long term still needs to be examined.
• There are conflicting research results on whether bromelain, alone or in combination with other ingredients, is helpful for osteoarthritis or for muscle soreness and injury after exercise.
• There are also conflicting research results on whether bromelain is helpful for pain, swelling, and jaw range of motion after wisdom tooth surgery.
• There is not enough research to determine if bromelain is effective for the other conditions for which it has been used, including digestive problems.

What Do We Know About Safety?

• Few side effects of bromelain have been reported in studies. The most commonly reported side effects have been stomach upset and diarrhea.
• Allergic reactions may occur in individuals who are sensitive or allergic to pineapples or who have other allergies.
• Little is known about whether it’s safe to use bromelain during pregnancy or while breastfeeding.
• Bromelain may interact with some medicines, such as the antibiotic amoxicillin. If you take medicines, talk to your health care provider before taking bromelain.

Keep in Mind

• Take charge of your health—talk with your health care providers about any complementary health approaches you use. Together, you can make shared, well-informed decisions.

As you enjoy fresh produce, follow these safe handling tips to help protect yourself and your family.

Fruits and vegetables are an important part of a healthy diet. Your local markets carry a wide variety of nutritious fresh fruits and vegetables. However, harmful bacteria that may be in the soil or water where produce grows can come in contact with fruits and vegetables and contaminate them. Fresh produce may also become contaminated after it is harvested, such as during storage or preparation.

Eating contaminated produce can lead to foodborne illness, often called “food poisoning.” So as you enjoy fresh produce, follow these safe handling tips to help protect you and your family.

Buy Right

You can help keep produce safe by making wise buying decisions.

• Choose produce that is not bruised or damaged.
• When buying pre-cut, bagged or packaged produce — such as half of a watermelon or bagged salad greens — choose only those items that are refrigerated or surrounded by ice.
• Bag fresh fruits and vegetables separately from raw meat, poultry, and seafood when packing them to take home from the market

Store Properly

Proper storage of fresh produce can affect both quality and safety.

• Store perishable fresh fruits and vegetables (like strawberries, lettuce, herbs, and mushrooms) in a clean refrigerator at a temperature of 40° F or below. Use a refrigerator thermometer to check! If you’re not sure whether an item should be refrigerated to keep its quality, ask your grocer.
• Refrigerate all produce that is purchased pre-cut or packaged .

Separate for Safety

Keep fruits and vegetables that will be eaten raw separate from raw meat, poultry, and seafood — and from kitchen utensils used for those products.

• Wash cutting boards, dishes, utensils, and countertops with soap and hot water between preparing raw meat, poultry, and seafood and preparing produce that will not be cooked.
• If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
• If you use plastic or other non-porous cutting boards, run them through the dishwasher after use

Prepare Safely

When preparing any fresh produce, begin with clean hands. Wash your hands for at least 20 seconds with soap and warm water before and after preparation.

• Cut away any damaged or bruised areas on fresh fruits and vegetables before preparing and/or eating. Throw away any produce that looks rotten.
• Wash all produce thoroughly under running water before preparing and/or eating, including produce grown at home or bought from a grocery store or farmers’ market. Washing fruits and vegetables with soap, detergent, or commercial produce wash is not recommended. Produce is porous. Soap and household detergents can be absorbed by fruits and vegetables, despite thorough rinsing, and can make you sick. Also, the safety of the residues of commercial produce washes is not known and their effectiveness has not been tested.
• Even if you do not plan to eat the skin, it is still important to wash produce first so dirt and bacteria are not transferred from the surface when peeling or cutting produce.
• Scrub firm produce, such as melons and cucumbers, with a clean produce brush.
• After washing, dry produce with a clean cloth towel or paper towel to further reduce bacteria that may be present on the surface

What About Pre-Washed Produce?

Many pre-cut, bagged, or packaged produce items are pre-washed and ready-to-eat. If so, it will be stated on the packaging, and you can use the produce without further washing.

If you choose to wash produce marked as “pre-washed” or “ready-to-eat,” be sure that it does not come in contact with unclean surfaces or utensils. This will help to avoid cross contamination.

About Foodborne Illness

Know the Symptoms

Consuming dangerous foodborne bacteria will usually cause illness within 1 to 3 days of eating the contaminated food. However, sickness can also occur within 20 minutes or up to 6 weeks later. Although most people will recover from a foodborne illness within a short period of time, some can develop chronic, severe, or even life-threatening health problems.

Foodborne illness can sometimes be confused with other illnesses that have similar symptoms. The symptoms of foodborne illness can include:

• Vomiting, diarrhea, and abdominal pain
• Flu-like symptoms, such as fever, headache, and body ache

Take Action

If you think that you or a family member has a foodborne illness, contact your healthcare provider immediately.