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 language | English |
|---|---|
| Pages (from-to) | 1396-1403 |
| Number of pages | 8 |
| Journal | Journal of the Science of Food and Agriculture |
| Volume | 97 |
| Issue number | 5 |
| DOIs | |
| Publication status | Published - 2017 |
UN SDGs
This output contributes to the following UN Sustainable Development Goals (SDGs)
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SDG 3 Good Health and Well-being
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