Safer salads

Jorge M. Fonseca, Sadhana Ravishankar

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

People may wonder as to why they get sick after eating fresh fruits and vegetables. This is mainly due to the presence of microorganisms that brings food poisoning and that people are now eating more fresh fruits, vegetables and salads especially in places that are common settings for foodborne illnesses in the likes of restaurants or public gatherings. The risk roots all the way on how the food were prepared and distributed that can easily spread the contamination. On the other hand, most produce are from abroad which may have gone through lesser strict standards. Thus, a discussion is presented regarding on the pathogens on produce, the microbes before and after the harvest, the right sanitizer to be used and some tips for consumers.

Original languageEnglish (US)
Pages (from-to)494-501
Number of pages8
JournalAmerican Scientist
Volume95
Issue number6
DOIs
StatePublished - Nov 2007

Fingerprint

Foodborne Diseases
salads
Vegetables
raw fruit
foodborne illness
Fruits
Fruit
Eating
ingestion
microorganisms
Restaurants
sanitizers
raw vegetables
restaurants
Pathogens
Microorganisms
Contamination
vegetables
Food
pathogens

ASJC Scopus subject areas

  • General
  • Agricultural and Biological Sciences(all)
  • Materials Science (miscellaneous)

Cite this

Safer salads. / Fonseca, Jorge M.; Ravishankar, Sadhana.

In: American Scientist, Vol. 95, No. 6, 11.2007, p. 494-501.

Research output: Contribution to journalArticle

Fonseca, Jorge M. ; Ravishankar, Sadhana. / Safer salads. In: American Scientist. 2007 ; Vol. 95, No. 6. pp. 494-501.
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