ABSTRACT
The surfaces of fruits and vegetables growing in orchards and fields inevitably become contaminated with microorganisms from a variety of sources in the natural environment. In addition to epiphytic bacteria that multiply on leaves and fruits, human enteric pathogens can be transiently present on the surface of fresh produce. Bacteria can become internalized in fruits and vegetables by penetrating deeper tissues through damaged sites on the surface of these products. Internalization may occur via infiltration with contaminated water in the fields or during postharvest processing. Internalized bacteria can increase postharvest losses or compromise the microbial safety of fruits and vegetables.
