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Outbreaks and factors influencing microbiological contamination of fresh produce
Author(s) -
Wadamori Yukiko,
Gooneratne Ravi,
Hussain Malik A
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8125
Subject(s) - listeria monocytogenes , outbreak , contamination , salmonella , campylobacter , food science , staphylococcus aureus , food contaminant , biology , listeria , food microbiology , microbiology and biotechnology , bacteria , virology , ecology , genetics
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