SAFETY OF FRESH PRODUCE: WHY IS THIS SUCH AN ISSUE TODAY?

Although some of the apparent increase in food-borne illnesses associated with fresh produce is likely a result of better surveillance and reporting, there does appear to be a real increase in the number of cases.
However, this does not necessarily mean that there is an absolute increase in the likelihood of any individual fresh produce item causing illness.
Rather, increased consumption of fresh produce, diverse sources and complex distribution systems, the sources and types of food-borne pathogens, and demographic and societal changes we are experiencing combine to increase the risk of encountering a food-borne disease.
However, solutions do exist and fresh produce can be made safer with appropriate research, technology, and education.

XXVI International Horticultural Congress: Horticulture, Art and Science for Life – The Colloquia Presentations

R.E. Brackett

good agricultural practices, food-borne disease, sources of contamination, and factors associated with product source, distribution and storage, life style and population demographics, pathogen virulence, disease monitoring and reporting, and consumer awareness

https://doi.org/10.17660/ActaHortic.2004.642.15