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The number of outbreaks, of human infections associated with the consumption of raw fruits, vegetables and unpasteurized fruit juices has increased in recent years.
Since fresh-cut produce is often eaten raw and is prepared from a raw agricultural product, produced in contact with soil with no processing step to ensure microbiological safety, there are particular concerns of food safety not encountered with processed foods. Human pathogens can and do infest fresh fruits and vegetables, and have been responsible for food borne illness especially enteric pathogens.

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