Salmonella and Listeria monocytogenes in ready-to-eat leafy vegetables

RAFAEL DJALMA CHAVES; RAFAEL CHACON RUIZ MARTINEZ; ANA CAROLINA BORTOLOSSI REZENDE; MONYCA DIAS ROCHA; OTEIZA JM; SANTANA ANDERSON

Food Hygiene and Toxicology in Ready-to-Eat Foods

Elsevier Ltd, Academic Press,

Año: 2016; p. 123 - 139

Changesin dietary habits have pushed the inclusion of numerous ready-to-eat products inthe market. Among them, minimally processed vegetables are of great importancebecause of their convenience, freshness and nutritional values. The increasingdemand for these foods has led to a rise in the association of these foods withdisease outbreaks. The concerns with the occurrence of these outbreaks relatedto the associated morbidity and mortality rates. Producers also suffer fromlosses in crops, food products, and corporate image. Leafy vegetables can carrypotentially pathogenic microorganisms that may impact public health. Thischapter focuses on the aspects related to the occurrence and importance of Salmonella spp. and Listeria monocytogenes in leafy vegetables. The main outbreaksassociated with the consumption of leafy vegetables contaminated by thesepathogens and the measures to prevent their transmission are discussed.