This chapter presents an overview of Salmonella enterica as a contaminant in fresh produce, exploring outbreaks and recalls linked to them. It also provides information on potential sources of S. enterica contamination throughout the entire production chain of these products and presents food safety tools and new approaches for controlling this pathogen. S. enterica is recognized worldwide as a pathogen responsible for foodborne outbreaks, and there has been an increase in reported cases of salmonellosis linked to fresh produce. These products are susceptible to contamination throughout various stages of the farm-to-fork process. The potential sources of contamination are present from pre-harvest and harvest stages (e.g., soil, blossoms, seeds, irrigation water and gray/blackwater, wild and domestic animals/organic fertilizers, and distinctive traits of the plant) to post-harvest stages (e.g., processing, packaging, storage/retail, and preparing for consumption). Thus, controlling S. enterica contamination is extremely important for ensuring the safe consumption of fresh produce. However, obtaining practical, efficient, low-cost, and sustainable solutions that ensure the products' sensorial, nutritional, and food quality is still a challenge. As an alternative to conventional methods, recent studies report the use of new technologies, such as neutral, acidic or low chlorine electrolyzed oxidizing water, ultraviolet light, ultrasound, microemulsion of essential oils, cold plasma, irradiation, bacteriophages, and other methods, which can be used alone or in combination with the conventional ones. Therefore, understanding the main sources of S. enterica contamination in fresh produce and the effective approach for controlling this pathogen is crucial to reducing future outbreaks.