DOI: 10.31220/agriRxiv.2023.00190

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  Abstract: Abstract Produce grown under controlled environment agriculture (CEA) is often assumed to have a reduced risk of pathogen contamination due to the low chance of exposure to outdoor contaminant factors. However, the recent outbreak and numerous recalls of CEA-grown leafy greens and microgreens demonstrate the possibility of pathogen introduction during indoor production when there is a failure in the implementation of food safety management systems. Indoor production of commercial leafy greens, such as lettuce and microgreens, is performed across a range of protective structures from primitive household setups to advanced and partially automatized growing systems. Indoor production systems include hydroponic, aquaponic, and aeroponic configurations. Hydroponic systems such as deep water culture and nutrient film technique comprised of various engineering designs represent the main system types used by growers. Depending on the type of leafy green, the soilless substrate, and system selection, risk of microbial contamination may vary during indoor production. In this literature review, science-based pathogen contamination risks and mitigation strategies for indoor production of microgreens and more mature leafy greens are discussed during both pre-harvest and post-harvest stages of production.

  Key words: indoor; production; leafy greens; microgreens; pathogen; grow

  Submit time: 1 January 2023

  Copyright: The copyright holder for this preprint is the author/funder, who has granted agriXiv a license to display the preprint in perpetuity.
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