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.
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Materials Science (miscellaneous)