Fresh and fresh-cut produce have a limited shelf life of several days, which only allows a short distribution (locally). The limited shelf life and the associated losses of fresh produce have various causes, but particularly depend on a microbial contamination at all stages in the value chain. The microbial contamination may also cause foodborne illnesses, which occur annually and worldwide. Especially, produce like fresh-cut and fresh vegetables and fruits (e.g. leafy greens, potatoes, tomatoes, sprouts, berries) are frequently affected. The U.S. Food and Drug Administration (FDA) listed them all under the ten riskiest foods in their Center for Science in the Public Interest (CSPI) Report 2009. Whereby leafy greens are on the top.
