Outbreaks and factors influencing microbiological contamination of fresh produce

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 Lister...

Full description

Saved in:
Bibliographic Details
Published in:Journal of the science of food and agriculture 2017-03, Vol.97 (5), p.1396-1403
Main Authors: Wadamori, Yukiko, Gooneratne, Ravi, Hussain, Malik A
Format: Article
Language:English
Subjects:
antibiotic resistance
Campylobacter
Contamination
Diets
Disease Outbreaks - prevention & control
Disease Outbreaks - statistics & numerical data
E. coli O157:H7
Escherichia coli
Food Contamination
Food contamination & poisoning
Food safety
Foodborne Diseases - epidemiology
Foodborne Diseases - prevention & control
fresh produce
Fruit - microbiology
Fruit - virology
Fruits
Listeria monocytogenes
Outbreaks
Pathogens
Salmonella
Salmonella spp
Staph. aureus
Staphylococcus aureus
Vegetables
Vegetables - microbiology
Vegetables - parasitology
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.8125