ABSTRACT
As global trade increases, so does the import and export of fresh produce from one country to another. There are many benets to consumers from this increased trade, which include increased choices among fruits and vegetables, year-round availability of tropical fruits and vegetables, and increased nutritional benets that these fruits have on human health. However, the lack of condence and traceability of fruits produce grown in different countries and regions is a daunting food safety challenge. To realize the nutritional and culinary benets of fresh produce, there is a critical need to understand the microbiological hazards associated with these commodities, and the intervention and prevention options targeting microbial contamination. This chapter addresses microbial pathogens that have caused outbreaks of infections associated with the consumption of fresh and fresh-cut fruits and vegetables. There are certainly chemicals (toxins in fruits, pesticides) that can be harmful and cause serious health effects in humans. However, these issues are outside the scope of this chapter.
