Outbreaks and factors influencing microbiological contamination of fresh produce

Yukiko Wadamori; Ravi Gooneratne; Malik A Hussain

doi:10.1002/jsfa.8125

Outbreaks and factors influencing microbiological contamination of fresh produce

J Sci Food Agric. 2017 Mar;97(5):1396-1403. doi: 10.1002/jsfa.8125. Epub 2016 Dec 22.

Authors

Yukiko Wadamori¹, Ravi Gooneratne¹, Malik A Hussain¹

Affiliation

¹ Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, New Zealand.

PMID: 27807844
DOI: 10.1002/jsfa.8125

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.

Keywords: E. coli O157:H7; Salmonella spp.; Staph. aureus; antibiotic resistance; fresh produce.

Publication types

Review

MeSH terms

Disease Outbreaks / prevention & control
Disease Outbreaks / statistics & numerical data*
Food Contamination
Foodborne Diseases / epidemiology
Foodborne Diseases / prevention & control
Fruit / microbiology*
Fruit / virology
Vegetables / microbiology*
Vegetables / parasitology