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Outbreaks and factors influencing microbiological contamination of fresh produce

Author:
Wadamori, Yukiko, Gooneratne, Ravi, Hussain, Malik A
Source:
Journal of the science of food and agriculture 2017 v.97 no.5 pp. 1396-1403
ISSN:
0022-5142
Subject:
Campylobacter, Escherichia coli O157, Listeria monocytogenes, Salmonella, Staphylococcus aureus, diet, food contamination, food pathogens, raw fruit, vegetables
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
Agid:
5713981