Outbreaks and factors influencing microbiological contamination of fresh produce

Yukiko Wadamori, Ravi Gooneratne, Malik A. Hussain

Research output: Contribution to journalArticlepeer-review

140 Citations (Scopus)

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.
Original languageEnglish
Pages (from-to)1396-1403
Number of pages8
JournalJournal of the Science of Food and Agriculture
Volume97
Issue number5
DOIs
Publication statusPublished - 2017

Fingerprint

Dive into the research topics of 'Outbreaks and factors influencing microbiological contamination of fresh produce'. Together they form a unique fingerprint.

Cite this