Conventional and Emerging Methods for Pathogenic Bacteria in Horticultural Crops
摘要
Horticultural crops are perishable items with a short shelf life that can be contaminated by various pathogenic microbes such as bacteria, fungi, and viruses, as they travel from farm to table. E. coli, non-typhoid Salmonella, and hepatitis A are the most common causes of foodborne outbreaks in horticultural crops. Globally, the proportion of foodborne outbreaks linked to fresh horticultural crops increased from 12% in 1990 to 24% in 2010 (Nassarawa et al., 2022a).