Abstract:

With the development of fresh vegetables worldwide, the safety of fresh vegetable products, especially the
hazards of microbial contamination, is becoming a big issue. This article aims to review the hazards, detection and control
methods of microbial contamination in fresh vegetables. The hazards of microbial contamination can arise at any points in
the production chain of fresh vegetables from farm to mouth. Therefore, the detection and control methods for food-borne
pathogens in fresh vegetables need to be improved.

Key words: fresh vegetable, hazards of microbial contamination, pathogen, detection method, safety control