Fresh produce is a considerable source of foodborne illness outbreaks, such as E. coli, Salmonella, Listeria, and human parasites, among others. In the past, outbreaks of this nature were primarily limited to leafy greens, tomatoes, and cantaloupes. A recent trend, however, indicates that more diverse produce types (such as cucumbers and papayas) are being implicated.
While on-farm good agriculture practices (GAP) largely contribute to preventing such pathogens from entering the fresh produce chain, these practices simply cannot be relied on due to the nature of farming and food processing.
There is a clear need for interventions that can remove field and processing acquired contaminations. This is especially true since fresh produce is often eaten raw.