Five keys to growing safer fruits and vegetables : promoting health by decreasing microbial contamination.

Abstract

The importance of fruits and vegetables in nutritious and healthy diets is well recognized, and in recent years consumers have been encouraged to eat more of these products. For many countries, particularly developing countries, these products have become a valuable commodity. At the same time, food safety problems linked to the consumption of fresh fruits and vegetables contaminated with microorganisms are increasing. Recent foodborne outbreaks linked to the consumption of leafy greens, tomatoes, sprouts and green peppers clearly demonstrate that the consumption of contaminated fruits and vegetables represents an important source of foodborne disease