In recent years, an increasing number of outbreaks of foodborne diseases has been associated with the consumption of fresh fruits, vegetables, and herbs. In this article, the current knowledge on risks of microbial contamination in the preharvest-, harvest-, and postharvest-stage of the produce is provided. Sources of contamination during growing, harvesting, processing, packing, and distribution are discussed. Transmission, attachment, and survival of contaminating human pathogens on produce as well as examples of recent outbreaks are presented. Data on the incidence of relevant pathogens on fruits, vegetables, and herbs most frequently associated with outbreaks are given. The last section describes risk and control measures at all stages of produce production required to assure the safety of fresh produce.
