“…Vegetables commonly consumed raw, such as tomatoes (Sabourin et al, 2012), cucumber (Shenker et al, 2011), broccoli (Wu et al, 2012), onion (Kumar et al, 2005) and carrots (Boxall et al, 2006;Jones-Lepp et al, 2010), have been shown to accumulate antimicrobials. Human pathogens can internalize in plants through root or leaf uptake.…”