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Microbial Biotechnology
Vol. 8 (1), 2015, Pages: 29–31

What else can we do to mitigate contamination of fresh produce by foodborne pathogens?

Shlomo Sela (Saldinger), and Shulamit Manulis-Sasson

Department of Food Quality and Safety, Institute for Postharvest and Food Sciences, Bet Dagan, Israel.


The beginning of the 21st century and the third millennium marks a revolution in science and technology with innovations in multiple areas, including space science, computer sciences, communication, biotechnology, nanotechnology and the human genome project, to name a few. Yet at the same time people are still getting ill from eating contaminated food, with a heavy toll on public health and economy. This is not merely the case in developing countries with poor sanitation but also in rich and developed countries. In fact, during the past few decades, increasing number of outbreaks of foodborne illnesses associated with raw or minimally processed fruits and vegetables in Europe and the USA was reported. This parallels the expansion in the consumption of raw and partially processed fresh produce, including ready-to-eat (RTE) salads, which are recommended by doctors and dieticians as nutritious and healthy food.


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