Human pathogens associated with raw produce and unpasteurized juices, and difficulties in decontamination

The ability of public health agencies to identify, through enhanced epidemi ologic and surveillance techniques, raw fruits, vegetables, and unpasteuriz ed juices as probable sources of infectious microorganisms, has undoubtedly resulted in increased numbers of documented outbreaks. Changes in agronomi c, harvesting, distribution, processing, and consumption patterns and pract ices have also likely contributed to this increase. The risk of illness ass ociated with raw produce and unpasteurized produce products can be reduced by controlling or preventing contamination, or by removing or killing patho genic microorganisms by washing or treating them with sanitizers. However, the hydrophobic cutin, diverse surface morphologies, and abrasions in the e pidermis of fruits and vegetables limit the efficacy of these treatments.