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There has been an increase in the number of foodborne outbreaks over the past few years. This has been due to consumption of contaminated food and a number of outbreaks have been linked to consumption of fresh fruits and vegetables. The major pathogens identified as etiological agents include Salmonella, Escherichia coli, Listeria monocytogenes, and virus-Norovirus. This book includes a desktop research that was carried out to identify the major contamination sources. In addition, laboratory microbiological quality screening of selected fresh fruits and fresh-cut fruit salads was performed to have a broader view of the research problem. A research model based on techno-managerial aspects was developed to illustrate the possible control measures along the supply chain of vegetable production chain. Also, a horticultural assessment scheme for identifying critical sampling locations in a fresh-cut vegetables processing company is included.