Promotion of healthier lifestyles has led to an increase in consumption of fresh produce. Such foodstuffs may expose consumers to increased risk of foodborne disease, as often they are not subjected to processing steps to ensure effective removal or inactivation of pathogenic microorganisms before consumption. Consequently, reports of ready‐to‐eat fruit and vegetable related disease outbreak occurrences have increased substantially in recent years, and information regarding these events is often not readily available. Identifying the nature and source of microbial contamination of these foodstuffs is critical for developing appropriate mitigation measures to be implemented by food producers. This review aimed to identify the foodstuffs most susceptible to microbial contamination and the microorganisms responsible for disease outbreaks from information available in peer‐reviewed scientific publications. A total of 571 outbreaks were identified from 1980 to 2016, accounting for 72,855 infections and 173 deaths. Contaminated leafy green vegetables were responsible for 51.7% of reported outbreaks. Contaminated soft fruits caused 27.8% of infections. Pathogenic strains of Escherichia coli and Salmonella, norovirus, and hepatitis A accounted for the majority of cases. Large outbreaks resulted in particular biases such as the observation that contaminated sprouted plants caused 31.8% of deaths. Where known, contamination mainly occurred via contaminated seeds, water, and contaminated food handlers. There is a critical need for standardized datasets regarding all aspects of disease outbreaks, including how foodstuffs are contaminated with pathogenic microorganisms. Providing food business operators with this knowledge will allow them to implement better strategies to improve safety and quality of fresh produce.

中文翻译：

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新鲜农产品的微生物污染：什么，在哪里和如何？

提倡更健康的生活方式导致新鲜农产品的消费增加。此类食品可能使消费者面临食源性疾病的风险增加，因为通常他们在食用前不经过加工步骤以确保有效去除或灭活病原微生物。因此，近年来，有关即食水果和蔬菜相关疾病暴发的报道已大大增加，有关这些事件的信息通常不易获得。确定这些食品的微生物污染的性质和来源对于制定适当的缓解措施以使食品生产者实施至关重要。这篇综述旨在通过同行评审的科学出版物中的信息来确定最容易受到微生物污染的食品和造成疾病暴发的微生物。从1980年到2016年，共发现571次暴发，占72,855次感染和173例死亡。被污染的绿叶蔬菜占报告疫情暴发的51.7％。受污染的软果导致27.8％的感染。致病菌株大肠杆菌和沙门氏菌，诺如病毒和甲型肝炎占大多数病例。大规模爆发导致特别的偏见，例如观察到受污染的发芽植物导致31.8％的死亡。在已知的情况下，污染主要是通过受污染的种子，水和受污染的食品处理人员发生的。迫切需要有关疾病暴发的各个方面的标准化数据集，包括食品如何被致病微生物污染。向食品经营者提供这些知识将使他们能够实施更好的策略，以提高新鲜农产品的安全性和质量。