Abstract
This study addresses the global issue of foodborne illness, specifically focusing on those resulting from the consumption of leafy green vegetables. It explores the rising trend of consuming minimally processed or raw foods and the imperative of maintaining safety standards starting at the preharvest stage to prevent pathogenic bacterial contamination. The study identifies soil and irrigation water as key sources of pathogens and emphasizes the need for strict preventive measures during production and preharvest. It discusses the challenges of postharvest decontamination and highlights the importance of early-stage prevention strategies. The paper also examines advanced pathogen detection methods and food safety practices recommended by USDA and FSMA's PSR, including HACCP and LGMA strategies. Aimed at providing insights for consumers and producers, the study underscores the necessity of effective manufacturing strategies to ensure the safety of leafy greens.