1. Introduction

Evidence is emerging that enteropathogenic bacteriahave the ability to grow and persist on crop plants. This versatile lifestyle may explain the remarkable incidence of foodborne illnesses associated with the contamination of agricultural crops. It could be argued that the size of the enteric pathogen population on produce does not constitute the sole determinant of infectivity in the human host. The interactions of enteric pathogens on plants may enhance not only their survival in that habitat, but also their ability to infect humans.

Food safety has major implications for human health, social behavior, and economy. Food-borne disease outbreaks can make a substantial number of people ill, while attendant recalls and publicity can reduce consumer confidence and decrease demand with significant economic loss for all parts of the supply chain. For these reasons the Food plant safety Awareness Program was developed.There are three steps used to manage health and the safety ofplant products: 1) spot the hazard (hazard identification); 2) assess the risk (risk assessment); 3) make the changes (risk control).

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