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Fruits and vegetables have always been in the news, mainly because of their beneficial properties for human health. However, they increasingly occupy headlines due to their involvement in foodborne outbreaks. This is the reason why, since 2008, many international organizations consider fruit and vegetables risky food. One major microbiological concern regarding the safety of leafy greens is that pathogenic microorganisms are able to adhere to and survive on plant tissue during cultivation and processing, coexist with epiphytic bacteria and persist for long periods of time. The prevalence of pathogenic microorganisms in fruits and vegetables is low (

La implicación de las frutas y hortalizas en las toxiinfecciones alimentarias y la relevancia del estado fisiológico de las bacterias