Microbial Challenges in Fresh-cut Produce: A Comprehensive One Health Approach

Abstract

Food safety is a paramount concern for public health globally, particularly with the burgeoning food markets and complex manufacturing chains. With the increasing popularity of ready-to-eat foods, such as freshly chopped fruits and salads, the risk of foodborne illnesses escalates, necessitating a comprehensive approach from farm to fork. This chapter underscores the importance of adopting a One Health strategy to prevent and control the spread of foodborne pathogens, especially in minimally processed fruits and vegetables consumed raw. Despite their health benefits, these foods pose significant microbiological risks due to inadequate disinfection and oversight of transmission routes. The chapter synthesizes existing knowledge on microbiological contamination, notable outbreaks, bacterial strains, and mitigation strategies, spanning from production to consumption. It also addresses challenges associated with food modification, disinfection, and contamination sources at various stages, offering insights valuable to researchers and food producers invested in enhancing food safety and quality.