Abstract
What else can we do to mitigate contamination of fresh produce by foodborne pathogens?
Highlights
The beginning of the 21st century and the third millennium marks a revolution in science and technology with innovations in multiple areas, including space science, computer sciences, communication, biotechnology, nanotechnology and the human genome project, to name a few
The challenged pathogen of choice in food of animal origin, this goal cannot be met with the current industrial treatments in fresh produce (Goodburn and Wallace, 2013)
This is quite surprising as foodborne pathogens, such as Escherichia coli, nontyphoidal Salmonella, Campylobacter and Listeria monocytogenes, are all sensitive to the disinfectants used by the industry, at the relevant concentrations and exposure time
Summary
The beginning of the 21st century and the third millennium marks a revolution in science and technology with innovations in multiple areas, including space science, computer sciences, communication, biotechnology, nanotechnology and the human genome project, to name a few. We would like to discuss here the introduction of additional hurdles, through agro-technology, which might be applied in future years to limit the contamination of plant in the field, thereby enhancing the safety of partially processed and RTE fresh produce.
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