Now, perhaps more than ever, people are concerned about their health.

Higher vegetable intake is advised, but what happens if veggies make consumers sick?

A project has been investigating pre-harvest water and untreated animal manure withholding periods to minimise or eliminate the risk of microbial contamination of high-risk vegetable crops.

In this article, project team member Dr Jenny Ekman from Applied Horticultural Research reports on key factors affecting the food safety of leafy vegetables.

Pathogen persistence from paddock to plate (VG16042) is a project funded by Hort Innovation.