A REVIEW ON MICROBIAL SAFETY AND BACTERIAL BIOFILM FORMATION OF FRESH VEGETABLES

Abstract

Fresh vegetables are usually eaten raw and do not receive any treatment to ensure adequate removal or inactivation of harmful microorganisms prior to eating. Food-borne disease associated with the consumption of fresh vegetables appear to be rising. Farming practices, post-harvest processing and condition of storage have effect on microbial communities for fresh vegetables. Salmonella spp, E. coli, Staphylococcus aureus and Listeria are common foodborne pathogenic bacteria associated with the consumption of fresh vegetables. Biofilm, is characterized as by population of bacteria firmly adhered to a surface and these communities provide longer survival and resistance to adverse conditions such as presence of disinfectants and antibiotics. Attachment of bacteria to plant surface or biofilm formation is the initial step towards the contamination in fresh vegetable. This review emphasizes on pre- and post- harvest contaminant in the safety of fresh vegetables, bacterial biofilm formation and food safety strategies to reduce risk and the foodborne disease outbreaks linked to fresh produce