title: Salmonella and produce: survival in the plant environment and implications in food safety.
abstract: There has been a continuous rise in the number of produce-based foodborne outbreaks in the recent decades despite the perception that foodborne diseases were primarily linked to animal-based products. The Centers for Disease Control and Prevention (CDC) estimates that 95% of Salmonella-based infections originate from foodborne sources, with multiple produce-based salmonellosis outbreaks occurring since 1990. The contamination of produce in both the pre-harvest and post-harvest produce environments is challenging to eliminate since produce is consumed as a raw, fresh commodity. Salmonella spp. contamination is possible through contact with the produce in the field as well as in the processing facility. The field contamination of produce infers the ability of Salmonella spp. to survive on the plant surface. The fitness of Salmonella spp. in the plant habitat is limited as opposed to naturally plant-associated bacteria, but survival is possible. The use of intensive farming practices, globalization of food products, high demand for convenience food products, and increased foodborne disease surveillance also have unknown ramifications in the ascending trends of produce-based outbreaks. A better understanding of the ecology of Salmonella spp. in the plant environment as well as the processing, food handling, and surveillance factors affecting the incidence of foodborne outbreaks will provide a comprehensive view of the etiology and epidemiology of produce-associated foodborne outbreaks. An understanding of the outbreaks and the factors facilitating produce contamination will allow for the development of intervention procedures and strategies to reduce the risk of produce contamination by Salmonella spp.
authors.affiliation: Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, USA.
authors.forename: Marianne K
authors.initials: MK
authors.lastname: Fatica
authors.forename: Keith R
authors.initials: KR
authors.lastname: Schneider
mesh_terms: D005506:Food Contamination; D059022:Food Safety; D005638:Fruit / Q000382:microbiology*; D006801:Humans; D050296:Microbial Viability; D012475:Salmonella / Q000502:physiology*; D012478:Salmonella Food Poisoning / Q000382:microbiology*; D014675:Vegetables / Q000382:microbiology*