ABSTRACT
In the last two decades, food poisoning from pathogenic bacteria in fresh produce, fruits, and vegetables has increased. Those of us who keep up with the news are familiar with public announcements such as the recalls, cantaloupes, grapes, spinach, lettuce, and other common household dinner items. The recall was mainly due to the contamination of such produce with harmful bacteria. The contamination resulted in death in some, illness in some, and no illness in others.
