Evaluation of risk factors and detection of selected foodborne pathogens associated with fresh produce
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The Economic Research Service (ERS) of the United States Department of Agriculture (USDA) has reported increases of greater than 40 pounds per capita in yearly fresh produce consumption over the last 30 years. Outbreaks associated with fresh produce have also increased with an estimated 46% of foodborne outbreaks attributed to the consumption of various types of fresh produce from 1998 to 2008. One of the foodborne pathogens of concern is Salmonella spp., the leading cause of foodborne illness hospitalizations and deaths in the United States (US). Salmonella species are ubiquitous microorganisms ...