Recent advances in detection and control strategies for foodborne bacteria in raw and ready-to-eat fruits and vegetables

The prevalence of foodborne outbreaks due to the consumption of uncooked and ready-to-eat fruits and vegetables has seen a noticeable increase, particularly in environments lacking sanitation. This article extensively explores recent advancements in the detection of foodborne pathogens in uncooked and ready-to-eat fruits and vegetables, alongside potential prevention strategies. Predominantly, pathogens like Listeria monocytogenes, Escherichia coli, and Salmonella enterica are the main culprits in outbreaks linked to these food items globally. Notably, contamination is more prevalent in fresh leafy greens than in fruit products. Various detection methods such as culturing, microscopy, immunological assays, polymerase chain reaction (PCR), biosensors, and hyperspectral imaging have proven effective in identifying pathogens in these foods. Nonetheless, these methods come with challenges, including time consumption, accuracy concerns, and high costs. Research is ongoing to refine these detection techniques, with efforts including combining methodologies like PCR–enzyme-linked immunosorbent assay and integrating culturing with PCR. Additionally, several interventions, including cold plasma treatment, ultraviolet irradiation, and the application of edible coatings, have shown promise in mitigating contamination risks, thereby enhancing the safety of these fresh produce items.