Contamination of Salad Vegetables by Enteropathogens

Abstract

Salad vegetables provide nutrients, minerals, vitamins, antioxidants and are often consumed without cooking. The consumption of salad vegetables is a risk factor for infection by enteric bacterial, viral and parasitic pathogens. Vegetables that are consumed raw, are recognized as an important channel for the transmission of enteropathogens and considered as a high risk of microbiological contamination product. This mini review is based on the selected articles searched in research databases. The primary bacterial pathogens commonly encountered in cases of foodborne infections are Escherichia coli, Salmonella, Campylobacter jejuni, Listeria monocytogenes, and Staphylococcus aureus. Consumption of fresh vegetables do promotes a healthy life. However a proper handling of freshly food should be promoted to prevent food borne diseases. The best way to reduce the contamination is to avoid eating raw salad vegetables. Salad vegetables are advised to be washed and cooked well before consuming. Ongoing endeavors are necessary to provide education and conduct regular screenings of individuals involved in food handling to detect enteropathogens. Proper handling and through cooking of food can prevent the risk of foodborne infections to consumers.