3 - Measuring microbiological contamination in fruit and vegetables

Abstract

This chapter focuses on the measurement of the microbiological contamination in fruit and vegetables. Foodborne diseases are among the most serious public health concerns all over the world and are a major cause of morbidity. This threat has been increasing with global trade and travel over the past decades, affecting both industrialized and developing countries. More than 200 known diseases are transmitted through food, with symptoms ranging from mild gastroenteritis to life-threatening syndromes, with the possibility of chronic complications or disability. More than 40 different foodborne pathogens are known to cause human illness, among which over 90% of confirmed foodborne human illness cases and deaths caused by foodborne pathogens reported to the Center for Disease Control and Prevention (CDC) have been attributed to bacteria, the rest being due to fungi, parasites, and viruses. In consequence, microbiological quality control programs are being increasingly applied throughout the food production chain in order to minimize the risk of infection for the consumer.