Abstract
The increased consumption of fresh produce in the last decades has led to an escalation in the number of associated foodborne outbreaks. Various stressful conditions along the fresh produce supply chain can induce bacteria to enter a dormancy state, such as the persistence state and the viable but nonculturable (VBNC) state. Bacteria can develop an increased tolerance to a range of environmental stresses in the dormancy state and return to their normal growing state when conditions become favorable, leading to foodborne illnesses. This review will explore how bacteria contaminate fresh produce along the supply chain and the conditions that can promote the formation of dormant cells. Additionally, various options for detecting and eradicating dormant bacterial cells in the fresh produce supply chain will be discussed.
Published Version
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