Status quo, routes of entry and influence of storage conditions.
Adulteration of foods with human pathogenic bacteria is a persistent food safety risk. Most of the pathogenic bacteria that cause foodborne disease are associated with foods of animal origin. In contrast to this, there is only limited information available on the presence of human pathogenic bacteria in fresh produce. As these products are often consumed in unprocessed and raw form, without appropriate inactivation of the microorganisms by a heat processing step, a high hygienic standard during processing is essential.