Fresh farm produce as a source of pathogens: A review

Abstract

Salad and fresh produce have become more attractive, because of its nutritional benefits and the fact that it is made in very short time, mostly it is consumed as raw or after minimal processing. Lactuca sativa (Lettuce), Cucumis sativus (cucumber), Lycopersicon esculentum (tomato), Spinach oleracea (spinach), Brassica oleracea (cabbage), Raphanus sativum (radish), Daucus carota (carrot) etc., are the most common vegetable, used in salad. In-spite of its great nutritional value, it’s become harbour of microbes, may be due to untreated irrigation or sewage fertilizer and poor handling after harvesting of these crops. Food-borne pathogen such as Listeria monocytogenes, Salmonella sp., Shigella sp., Campylobacter sp., Staphylococcus aureus, Clostridium botulinum and E. coli O157:H7 has been the main cause of illness during the past decade. Microorganisms that are setters over they are able to survive for several weeks and they could produce diarrhoea, Salmonellosis and Shigellosis etc. The study was conducted to assess the potential hazard of microorganism associated with fresh produce. There is a need to educate the public and farmers in particular on the risk involved in the use of contaminated water and untreated manure during production. Measures to minimize the risk of microbial contamination at all points from the field to the table thorough good agricultural practices, good manufacturing practices would be the most effective strategy to assure that fresh produce is safe for human consumption.