Prevalence of Salmonella spp. in Vegetables: A Review Paper
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A number of studies have found a link between salmonellosis outbreaks and the eating of raw vegetables. This study is a literature evaluation on the prevalence of Salmonella spp. in fresh vegetables that was conducted using accessible resources without regard to geography. The prevalence of Salmonella spp. in vegetables, the Salmonella spp. serotype, the nation, the year, the total collected samples, and the number of positive samples were retrieved from relevant studies on the prevalence of Salmonella spp. in vegetables published between 2016 and 2021. SPSS version 25 was used to analyze all of the data. In twelve countries, raw, fresh, RTE vegetable samples were tested. Salmonella spp. was found in lettuce, cucumbers, and tomatoes, among other places. In the primary inquiry, the average prevalence of lettuce, cucumber, and tomatoes was 28.69 percent, 8.54 percent, and 7.88 percent, respectively. These findings suggest that Salmonella spp. can be found in raw or minimally processed vegetables, resulting in direct infection of consumers or cross-contamination of other items. Consumers may be exposed to a serious health risk as a result of these infected vegetables.