Foodborne illness has been linked to an impressive diversity of vegetable, herb, sprout, fruit, nut and spice crops. Food safety of fruit and vegetables requires careful interventions throughout the production chain from before the start of cultivation to post-harvest handling and food preparation to prevent contamination with foodborne viruses, bacteria or parasites. This course will discuss the various foodborne pathogens that associate with plant-based foods. The factors that can compromise the microbial safety of fresh produce will be discussed from the perspective of plant morphological characteristics and physicochemical traits to gain a better understanding of how enteric pathogens can associate with plants. We will also consider risks introduced via agricultural and harvesting practices and review recommendations for Good Agricultural Practices (GAPs) and post-harvest handling practices aimed at minimizing fresh produce contamination. We will conduct a trace-back investigation for a foodborne illness outbreak and learn the epidemiological, microbiological and genomic tools employed. The course will emphasize current industry practices, research innovations in agriculture to enhance food safety, as well as emerging threats posed by globalization, centralized food production, climate change and other modern-day challenges.