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 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.
Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, New Zealand.
Yukiko
Y
Wadamori
Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, New Zealand.
Ravi
R
Gooneratne
Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, New Zealand.
Malik A
MA
Hussain
D004196:Disease Outbreaks / Q000517:prevention & control / Q000706:statistics & numerical data*; D005506:Food Contamination; D005517:Foodborne Diseases / Q000453:epidemiology / Q000517:prevention & control; D005638:Fruit / Q000382:microbiology* / Q000821:virology; D014675:Vegetables / Q000382:microbiology* / Q000469:parasitology
E. coli O157:H7; Salmonella spp.; Staph. aureus; antibiotic resistance; fresh produce