Pathogenic Escherichia coli: An Overview on Pre-Harvest Factors That Impact the Microbial Safety of Leafy Greens

Abstract

Consumption of fresh leafy greens has been repeatedly reported and linked to pathogenic Escherichia coli-associated foodborne illnesses outbreaks. Leafy greens are mostly eaten raw, based on the increased consumers’ preferences for natural, nutritious diets. Recent studies indicate the incidence of infections caused by pathogenic Escherichia coli remained almost unchanged or even increased. In this context, fresh produces increased the awareness about their primary contamination level, namely the pre-harvest phase. Fully eliminating pathogenic Escherichia coli from pre-harvest environment proved to be impossible. Emphasis must be placed on the pre-harvest factors that affect the food safety and, subsequently, on the identification of possible mitigation strategies that can be used on-farm for reducing the risk of leafy greens contamination with pathogenic Escherichia coli.