**Abstract**

Consumption of fresh leafy greens has been repeatedly reported and linked to pathogenic *Escherichia coli*-associated foodborne illnesses outbreaks. Leafy greens are mostly eaten raw, based on the increased consumers' preferences for natural, nutritious diets. Recent studies indicate the incidence of infections caused by pathogenic *Escherichia coli* remained almost unchanged or even increased. In this context, fresh produces increased the awareness about their primary contamination level, namely the pre-harvest phase. Fully eliminating pathogenic *Escherichia coli* from pre-harvest environment proved to be impossible. Emphasis must be placed on the pre-harvest factors that affect the food safety and, subsequently, on the identification of possible mitigation strategies that can be used on-farm for reducing the risk of leafy greens contamination with pathogenic *Escherichia coli*.

**Keywords:** pathogenic *Escherichia coli*, leafy greens, foodborne illnesses outbreaks, pre-harvest on-farm contamination factors, pre-harvest microbial safety mitigation strategies
