Comparative assessments of risk from Salmonella spp. and Listeria monocytogenes in raw and processed vegetables from retail to consumption at home

This study was performed to conduct a quantitative microbial risk assessment of Salmonella spp. and Listeria monocytogenes in raw (cabbage, onion, and mung bean sprouts) and processed (shredded cabbage salads and cabbage juices) vegetables from retail to home consumption. Surveillance data from 2,520 samples in online and offline markets revealed no L. monocytogenes, but Salmonella spp. were detected in 1.67% of cabbage samples. The risk of foodborne illness was higher in raw vegetables than processed ones, with Salmonella risk particularly elevated in mung bean sprouts (7.54×10sup-3/sup), onion (7.82×10sup-3/sup), and cabbage (9.75×10sup-4/sup) compared to cabbage salad (7.54×10sup-8/sup) and cabbage juice (2.76×10sup-8/sup). Sensitivity analysis highlighted various risk factors affecting the likelihood of illness based on the type of vegetable consumed. Effective risk management and communication strategies from retail to home consumption are thus essential to minimize the risk of Salmonella- and Listeria-induced foodborne illnesses.