Vegetables play a key role in the Cambodian diet, but these nutrient-dense foods are also a common source of foodborne illness. Farms and informal markets, one of the main sources of produce for many Cambodians, are key points for preventing contamination with foodborne pathogens. To develop tailored outreach programs to promote the adoption of new food safety practices, researchers funded by the Feed the Future Innovation Lab for Food Safety (FSIL) conducted surveys to better understand current perceptions about foodborne illness — including its health impacts and where contamination occurs — among growers and vendors working with informal vegetable markets. They identified crucial gaps in knowledge about microbial food safety risks and health impacts.

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