The safety of humans is of paramount importance in the vegetable production chain.
Evidence of microbial and parasitic contamination of these products poses a great threat to …

Green leafy vegetables (such as cocoyam (Colocasia spp) leaves, spinach (Spinach spp),
amaranths (Amaranthus spp), roselle leaves (Hibiscus spp), and lettuce (Lactuca spp)) form …

Samples of two exotic (lettuce and cabbage), and four indigenous (African spinach, African
eggplant leaves, roselle leaves, and jute leaves) leafy green vegetables were collected from …

Vegetable farming is the most practiced urban agriculture in Ghana. A previous study of our
laboratory revealed poor microbial quality of, and presence of Salmonella on, leafy green …

Fresh produce–borne enteric bacterial pathogens that are resistant to antibiotics have posed
serious challenges to food safety and public health worldwide. This study was conducted to …

This study sought to understand the health risks of foodborne pathogens in fresh leafy
vegetables that are grown and consumed locally in Yaounde, Cameroon. Through a survey …

Fresh produce, consisting of fruits and vegetables, are increasingly recognised, and
promoted as essential components of a healthy diet. Since fresh produce are minimally …

The present study aims at quantitatively assessing the risk associated with Salmonella in
lettuce (Lactuca sativa) consumed in Benin (West Africa). To that end, a survey was …

This study identified 12 microorganisms, including eight bacteria and four fungi associated
with different vegetables; cabbage (Brassica oleracea), ugu leaf (Telfairia occidentalis) …

Fresh lettuce is an essential component of a healthy and nutritious diet. However,
consumption without proper washing could cause bacterial and soil-transmitted helminth …