Outbreaks and Factors Influencing Microbiological Contamination of Fresh Produce

Overview

Journal J Sci Food Agric

Specialties Environmental Health
Nutritional Sciences

Date 2016 Nov 4

PMID 27807844

Citations 41

Authors

Yukiko Wadamori

Ravi Gooneratne

Malik A Hussain

Affiliations

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Abstract

Fresh fruits and vegetables are nutritionally well-recognised as healthy components in diets. The microbiological foodborne outbreaks associated with the consumption of fresh produce have been increasing. Salmonella spp., Escherichia coli O157:H7, Staphylococcus aureus, Campylobacter spp. and Listeria monocytogenes are the most common pathogens that contaminate fresh produce. This review discusses recent foodborne outbreaks linked to fresh produce, factors that affect microbiological contamination and measures that could be adopted to reduce the foodborne illnesses. © 2016 Society of Chemical Industry.

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