Fresh produce, consisting of fruits and vegetables, are increasingly recognised, and promoted as essential components of a healthy diet. Since fresh produce are minimally processed and consumed raw for the most part, humans may be infected with antimicrobial-resistant bacteria through fresh produce consumption. Consumption of fruit and vegetables has increased significantly in Africa in the last 30 years; hence they represent a significant vehicle for the transmission of pathogenic and antimicrobial-resistant bacteria to humans. Furthermore, the recent estimation of the global burden of AMR reported that the highest AMR burden is in West Africa. Although there is limited evidence on the transmission of antimicrobial resistance from foods to humans, the presence of antimicrobial-resistant (AMR) pathogenic microorganisms in food remains a risk to public health, a risk which is often underappreciated in many countries. Therefore, this study conducted a comprehensive review of the current information about pathogenic and antimicrobial-resistant bacteria in fresh produce in Africa. It examines relevant factors contributing to the microbial contamination of fresh produce, identifies data gaps and discusses recommendations to support stakeholders in taking appropriate steps to improve the safety of the fresh produce chain in Africa. AMR pathogens reported include E. coli, Salmonella enterica, Serratia spp., Klebsiella pneumoniae, Enterobacter cloacae, Citrobacter freundii, Shigella, Pseudomonas spp. and Staphylococcus aureus. The isolated bacteria showed phenotypic resistance against aminoglycosides, cephalosporins, penicillins, amphenicols, third generation cephalosporins, trimethoprim, and fluoroquinolones. Many of the isolates exhibited multi-drug resistance. There is need for continuous surveillance and controlling antimicrobial resistance in fresh produce.