IntroductionSales of fresh produce have significantly increased during the last decade, as consumers have increasingly become concerned with healthy food and nutrition (The Organic Industry ). Fruit and vegetables are considered as important components of a healthy and balanced diet and recognized as an important source of nutrients, vitamins and fibre for humans (Mulabagal et al. ; Odriozola‐Serrano et al. ). Thus, their consumption is encouraged in many countries by governmental health agencies as a source of protection to protect against a range of illnesses such as cancers and cardiovascular diseases (Piyasena et al. ; Berger et al. ; Birmpa et al. ).Furthermore, from 1980 to 2004, the global production per annum of fruit and vegetables has increased by 94% (Wirsenius et al. ). Thus, it is of high importance to ensure safe consumption of these products (European Union ). Consumption of fresh produce has increased over the past two decades for many reasons; for example, consumers always try to meet the projected standard of healthy living and in response to this demand, a large variety of domestic and imported produce has become available during all seasons (Warriner et al. ). Globally, fruit and vegetable consumption has increased on average by 4·5% yearly between 1990 and
Journal of Applied Microbiology – Wiley
Published: Jan 1, 2018
Keywords: ; ; ; ; ; ;
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