Human pathogens associated with raw produce and unpasteurized juices, and difficulties in decontamination (Reprinted from Journal of Industrial Microbiology & Biotechnology, vol 25, pg 281-287, 2000)

The ability of public health agencies to identify, through enhanced epidemi ologic and: surveillance techniques, raw fruits, vegetables, and unpasteuri zed juices as probable sources of infectious microorganisms, has undoubtedl y resulted in increased numbers of documented outbreaks. Changes in agronom ic, harvesting, distribution, processing, and consumption patterns and prac tices have also likely contributed to this increase. The risk of illness as sociated with raw produce and unpasteurized produce products can be reduced by controlling or preventing contamination, or by removing or killing path ogenic microorganisms by washing or treating them with sanitizers. However, the hydrophobic cutin, diverse surface morphologies, and abrasions in the epidermis of fruits and vegetables limit the efficacy of these treatments.