We all know that fruits and vegetables are powerhouse of essential vitamins, minerals, anti-oxidants, thiamine, niacin, pyridoxine, folic acid, and dietary fiber but do you know that it can be contaminated with harmful substances pre-harvest by animals, insects, water, soil, dirty equipment, and poor human handling.

Further they can be contaminated by unclean water for washing, packing materials, process equipment, and dirty transportation vehicles. your oraganization has set the standards for fruits and vegetables that all food businesses must comply with if food safety and quality are to be maintained. However, there is no way to detect harmful substances or find out if fruits and vegetables are within standards unless they are tested in a food laboratory.

The mindful eating food choices and market trends shows that consumers are increasingly driven towards eating fresh vegetables and fruits. Besides there is an upsurge of processed food and vegetables.

One of the important criteria for evaluating the quality of fruits and vegetables is their appearance like maturity, colour, shape, aroma, flavour as well as texture. Another important indicator of quality is the absence of harmful substances

While the oraganization is responsible for making the food laws and seeing they are enforced, it is also the responsibility of food producers, distributors, handlers and vendors to ensure compliance of these food laws. Most food processors who process fruits and vegetables follow best practices, comply with regulations and also get the fruits and vegetables tested

Food Safety from chemicals

Fruits and vegetables can get contaminated any time in the food chain from farm to fork, especially chemical contamination. Water pollution, heavy metals in the environment, excessive use of pesticides, and chemical fertilizers can cause chemical contamination.

The main forms of adulteration in fruits and vegetables is addition of non-permitted synthetic colours to alter the appearance, so they look more attractive. The use of non-permitted chemicals to increase shelf life is also rampant.

In vegetables, copper sulphate and colours like malachite green is frequently used on green chili, green peas, bitter gourd, lady finger and pointed gourd to show them green and fresh. Similarly, watermelons can be adulterated with cheap but non-permitted colours like methanol yellow, lead chromate and Sudan red. Saccharine mixture is known to be injected into fruits especially melons and watermelons to make them extra sweet.

As fruits and vegetables have to be transported over great distances, especially as part of global trade, the surfaces of certain fresh fruit and even vegetables are coated with glazes or waxes or are treated with other food additives that help to preserve the freshness and quality of the produce.

Coating or waxing reduces deterioration in the freshness and so enhances the cosmetic appearance of fruits. Food organization permits the use of food grade waxes obtained from natural sources like carnauba wax. However, fruits and vegetables that contain petroleum-based waxes can contain solvent residues that can be harmful. Food testing can determine the kind of wax that has been used on fruits and vegetables.

Food safety from microbiological contamination

There are several factors that cause microbiological contamination in fruits and vegetables. Since, food is biological in nature, therefore, it can easily support the growth of pathogens like viruses and bacteria. Pathogens species like Staphylococcus, Salmonella, Clostridium, Campylobacter, Listeria, Vibrio, Bacillus, and E. coli, are harmful pathogens that cause foodborne illnesses.

Since several fruits and some vegetables are eaten raw food safety needs to be assured. While the fruits and vegetables are being harvested contamination can occur from workers who can transfer pathogens from improper or unsafe handling.

Reusable and unclean storage crates can cause microbiological contamination. Post-harvest, any fruits and vegetables that have a cut are prone to growth of pathogens. Since cut surfaces release liquids that are nutrient rich, pathogens become attached and microbes like bacteria, yeast and fungi that cause spoilage too. Fresh‐cut fruits and vegetables can also harbor pathogenic bacteria capable of causing human infections, such as Listeria, Salmonella spp., and E-coli.

Another factor that can cause microbiological contamination in fruits and vegetables is poor personal hygiene practices of food handlers and food preparers that can prove to be a health risk. Simple activities such as thorough hand washing and adequate washing facilities to wash the fruits and vegetables can prevent many foodborne illnesses. When there is the need for large scale cooking as in restaurants, food catering services or even langars, bhogs and hostels food is handled by many individuals.

Improper handling of fruits and vegetables can lead to accidental contamination of food during such large-scale production. Food handlers can cause cross-contamination between raw and cooked foods and also if high risk foods like salads or fresh fruit desserts are not stored in the right temperature or prepared too much in advance.

fruits and vegetables testing in labs to ensure safety and quality for your consumers, authenticity of your business and compliance to regulatory authorities.

Below table see fruits and vegatables testing

Material Test	Test Performe	Test Method
Processed fruit & vegetable	pH of Cut out Syrup	IS:2860-1964
	Head Space	IS:2860-1964
	Acidity	IS:2860-1964
	Specific gravity	IS:2860-1964
	Sodium chloride	IS:2860-1964
	Total ash	IS:13846-1993
	Acid insoluble ash	IS:13846-1993
	Ca, Pb, Cu, Zn, Sn,	IS: 2860-1964
Saffron	Moisture	IS:5453-1996
	Volatile matter	IS:5453-1996
	Total ash	IS:5453-1996
	Solubility in cold water	IS:5453-1996
	Acid insoluble ash	IS:5453-1996
	Bitterness	IS:1797-1985
	Coloring strength	IS:5453-1996
	Total nitrogen	IS: 5194-1996
	Crude fibre	IS:5194-1969
	Coloring matter	IS:1797-1985
Jams, Jellies	Arsenic (as As)	IS: 2860 –1964 /IS: 5861-1993
and Marmalades	Lead (as Pb)	IS: 2860 –1964 /IS: 5861-1993
(IS: 5861-1993)	Copper (as Cu)	IS: 2860 –1964 /IS: 5861-1993
	Zinc (as Zn)	IS: 2860 –1964 /IS: 5861-1993
	Tin (as Sn)	IS: 2860 –1964 /IS: 5861-1993
	Total Soluble Solids	IS: 5861:1993
	Minimum Fill	IS: 5861:1993
	colour	IS: 5861:1993
Dyes in Spices & Condiments	Sudan Dyes
	Sudan Dye-1	ASTA/ AOAC
	Sudan Dye-II	ASTA/ AOAC
	Sudan Dye-III	ASTA/ AOAC
	Sudan Dye-IV	ASTA/ AOAC
	Pectin	IS: 5861:1993
	Preservatives (as SO2)	IS: 4624: 1968 (Appendix B)
	Preservatives (as Benzoic Acid)	IS: 12014 (pt-1): 1986
	Acidity	IS: 5861:1993