Although foodborne diseases are more common in developing countries particularly in Africa and South East Asia with specific groups of people such as children, the immunocompromised, pregnant and aged being particularly at risk, foodborne diseases are not limited to these regions or groups of people ( WHO, 2007). However, despite the considerable progress achieved scientifically, foodborne diseases continue to occur, representing a significant cause of morbidity and mortality globally ( Mead et al., 1999, Murray et al., 2013). Strategies and protocols to prevent occurrence (and outbreak) of foodborne diseases have been devised and implemented by many researchers, regulatory bodies, and governments. Many of these agents have been extensively characterized and investigated by numerous studies ( Farber and Peterkin, 1991, Zhao et al., 2001, Le Loir et al., 2003, Ehling-Schulz et al., 2004, Adzitey et al., 2013, Botana, 2014). There are several agents such as chemicals, pathogens, and parasites, which may adulterate food at different points in the food production and preparation process ( Allos et al., 2004). Foodborne diseases have exerted pressure on medical services, contributed to economic and political distress, exacerbated malnutrition and led to human suffering. Overall, microbiological hazards are significant therefore, ways to reduce sources of contamination and a deeper understanding of pathogen survival and growth on fresh produce in the field are required to reduce risk to human health and the associated economic consequences.įoodborne diseases are rife in many regions of the world, with at least 1 in 10 people falling ill yearly from consumption of contaminated food and 420, 000 deaths occurring as a result, according to the World Health Organisation (WHO) ( 2015). Once pathogenic bacteria have been introduced into the growing environment, they can colonize and persist on fresh produce using a variety of mechanisms. Some of the established bacterial contamination sources include contaminated manure, irrigation water, soil, livestock/ wildlife, and numerous factors influence the incidence, fate, transport, survival and proliferation of pathogens in the wide variety of sources where they are found. This review provides a background on the various sources and pathways through which pathogenic bacteria contaminate fresh produce the survival and proliferation of pathogens on fresh produce while growing and potential methods to reduce microbial contamination before harvest. The implications of foodborne diseases associated with fresh produce have urged research into the numerous ways and mechanisms through which pathogens may gain access to produce, thereby compromising microbiological safety. Foodborne illness resulting from the consumption of contaminated fresh produce is a common phenomenon and has severe effects on human health together with severe economic and social impacts.
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