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

Abstract

Changes in dietary habits have pushed the inclusion of numerous ready-to-eat products in the market. Among them, minimally processed vegetables are of great importance because of their convenience, freshness, and nutritional values. The increasing demand for these foods has led to a rise in the association of these foods with disease outbreaks. The concerns with the occurrence of these outbreaks are related to the associated morbidity and mortality rates. Producers also suffer from losses in crops, food products, and corporate image. Leafy vegetables can carry potentially pathogenic microorganisms that may impact public health. This chapter focuses on the aspects related to the occurrence and importance of Salmonella spp. and Listeria monocytogenes in leafy vegetables. The main outbreaks associated with the consumption of leafy vegetables contaminated by these pathogens and the measures to prevent their transmission are discussed.