Smoke from a variety of fires can contaminate grapes, fruits and berries.
Sources of smoke:
(1) forest fire
(2) brush fire
(3) factory or power plant smoke
(4) urban smoke
The exposed fruit may absorb the smoke into its skin. These contaminants cannot be removed by washing.
Hazards:
(1) deposition of toxins (heavy metals, volatile phenols, etc) into the fruit
(2) altered flavor, aroma, feel and color (smoke-taint)
