Microbiological safety and antimicrobial resistance in fresh produce production in Africa

Fresh produce, consisting of fruits and vegetables, are increasingly recognised, and promoted as essential components of a healthy diet. Since fresh produce are minimally processed and consumed raw for the most part, humans may be infected with antimicrobial-resistant bacteria through fresh produce consumption. Fresh produce consumption has increased significantly in Africa in recent decades, and they represent a significant vehicle for the transmission of pathogenic and antimicrobial-resistant bacteria to humans. This pose a risk to public health, a risk which is often underappreciated in many countries. Therefore, this chapter presents a comprehensive overview of the current information on pathogenic- and antimicrobial-resistant bacteria in fresh produce in Africa, examines relevant factors contributing to the microbial contamination of fresh produce and discusses recommendations to support stakeholders in taking appropriate steps to improve the safety of the fresh produce chain in Africa.