The Role of PathogenicE. coliin Fresh Vegetables: Behavior, Contamination Factors, and Preventive Measures

Abstract

Many raw vegetables, such as tomato, chili, onion, lettuce, arugula, spinach, and cilantro, are incorporated into fresh dishes including ready-to-eat salads and sauces. The consumption of these foods confers a high nutritional value to the human diet. However, the number of foodborne outbreaks associated with fresh produce has been increasing, withEscherichia colibeing the most common pathogen associated with them. In humans, pathogenicE. colistrains cause diarrhea, hemorrhagic colitis, hemolytic uremic syndrome, and other indications. Vegetables can be contaminated withE. coliat any point from pre- to postharvest. This bacterium is able to survive in many environmental conditions due to a variety of mechanisms, such as adhesion to surfaces and internalization in fresh products, thereby limiting the usefulness of conventional processing and chemical sanitizing methods used by the food industry. The aim of this review is to provide a general description of the behavior and importance of pathogenicE. coliin ready-to-eat vegetable dishes. This information can contribute to the development of effective control measures for enhancing food safety.