Fruits and vegetables are a powerful source of essential vitamins, minerals, anti-oxidants, thiamine, niacin, pyridoxine, folic acid, and dietary fiber but know that they can be contaminated with harmful substances harvested by animals, insects, water, soil, pollution, and human suffering.
In addition they can be contaminated with dirty water for washing, packing, equipment, and dirty vehicles. The Food Safety and Standards Authority of India (FSSAI) has set fruit and vegetable standards that all food businesses must adhere to if food safety is to be maintained. However, there is no way to detect harmful substances or to discover that fruits and vegetables are within certain limits unless tested in a food laboratory.
Although FSSAI has a responsibility to make and enforce food laws, it is also the responsibility of food producers, distributors, managers and retailers to ensure compliance with these food laws. Most dietitians who process fruits and vegetables follow best practices, comply with regulations and find that fruits and vegetables have been tested.
Food Safety from chemicals
The main types of fruit and vegetable adultery are the addition of artificial colors that are not allowed to change the look, to make it look more attractive. The use of illicit chemicals to increase shelf life is also common.
In vegetables, copper sulphate and colors such as malachite green are often used in green peppers, green peas, spicy juices, female finger and sharp edges to show the green and fresh. Similarly, watermelons can be mixed with cheap but unadulterated colors such as yellow methanol, lead chromate and red Sudan. Saccharine blend is known as injecting fruit especially watermelons and watermelons to make it more palatable.
As fruits and vegetables have to be transported to faraway places, especially as part of a global trade, the surface of fresh fruits and vegetables is either glazed or waxed or treated with other food additives that help maintain the freshness and quality of the product.
Food safety from microbiological contamination
There are several factors that cause microbiological contamination of fruits and vegetables. As such, food is naturally occurring, therefore, it can easily support the growth of bacteria such as bacteria and bacteria. Types of Pathogens such as Staphylococcus, Salmonella, Clostridium, Campylobacter, Listeria, Vibrio, Bacillus, and E. coli, harmful bacteria that cause foodborne illness.
Another factor that can contribute to microbiological contamination of fruits and vegetables is poor hygiene practices by dietitians and food processors. Simple tasks such as full hand washing and adequate washing of fruits and vegetables can prevent many foodborne illnesses. When there is a need to cook on a large scale such as in restaurants, catering facilities or even galaxies, booths and hostels food is handled by many people.
Improper handling of fruits and vegetables can lead to accidental food contamination during such mass production. Food handlers can cause a distinction between raw and cooked foods and also if high-risk foods such as salads or fresh fruit desserts can be stored at the right temperature or prepared in advance.
Although a diet rich in fruits and vegetables is beneficial to health but at the same time consumers should be aware that unless handled with fruit and vegetables safely it can lead to health risks as well. When fruits and vegetables are eaten raw, germs should be reduced by adequate washing, proper storage, and the prevention of contamination.
It is therefore important to choose them correctly and prepare them safely. Therefore, if you enjoy fresh fruits and vegetables make sure you take these steps to avoid any health problems.