👉 Produce-infection is a term that describes the process by which pathogens, often originating from contaminated food or water, enter the body through ingestion and subsequently cause an infection. This can occur when fruits and vegetables, which are commonly consumed raw or minimally processed, are contaminated with bacteria, viruses, fungi, or parasites during cultivation, harvesting, storage, or preparation. For instance, Salmonella and E. coli can contaminate leafy greens, while Norovirus can spread through contaminated produce. Once ingested, these pathogens can multiply within the host, leading to a range of infections from mild gastroenteritis to more severe illnesses, depending on the type of pathogen and the individual's immune status. Preventive measures include thorough washing, proper storage, and cooking to reduce the risk of produce-infection.
