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Managing the microbiological safety of fresh produce is a complicated task. Quantitative microbial risk assessments are being used increasingly as an aid to risk management by federal agencies, food industry professionals and academic researchers. This chapter takes a microorganism and historical perspective to review advances in quantitative microbial risk assessment of fresh produce. The chapter reviews microbial risk assessment research over the past 25 years specifically focused on Listeria monocytogenes, Salmonella, Escherichia coli O157:H7 and norovirus as important pathogens that have all caused outbreaks linked to fresh produce.
- 1 Introduction
- 2 Microbial risk assessment of Listeria
- 3 Microbial risk assessment of Salmonella
- 4 Microbial risk assessment of E. coli
- 5 Microbial risk assessment of viruses
- 6 Conclusion and future trends
- 7 Where to look for further information
- 8 References