Outbreaks and factors influencing microbiological contamination of fresh produce

descriptionPublicationkeyboard_double_arrow_right Article 22 Dec 2016 New Zealand English Publisher:WileyJournal:Journal of the Science of Food and Agriculture, volume 97, pages 1,396-1,403 (issn: 0022-5142, eissn: 1097-0010,

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Authors: Wadamori, Y; Gooneratne, R; Hussain, MA;

doi: 10.1002/jsfa.8125

pmid: 27807844

handle: 1959.7/uws:62201 , 10182/11327

Outbreaks and factors influencing microbiological contamination of fresh produce

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Abstract

AbstractFresh 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

Country

New Zealand

Related Organizations

Lincoln University
New Zealand
Western Sydney University
Australia

Keywords

ANZSRC::40 Engineering, Staphylococcus aureus, fresh produce, antibiotic resistance, Food Contamination, ANZSRC::30 Agricultural, Escherichia coli O157:H7, Disease Outbreaks, Foodborne Diseases, veterinary and food sciences, Fruit, 616, XXXXXX - Unknown, Vegetables, Salmonella spp

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