molds spore spoilage
microbes on fruit and veges

It is estimated one-fourth of the harvested fruits and vegetables is spoiled before consumption. Spoilage of fresh fruits and vegetables usually occurs during storage and transport. Vegetables and fruits reach the consumer as fresh, dried, frozen, fermented, pasteurized, or canned. Contamination may take place during harvesting, handling, transportation or storage unless proper hygienic conditions were not maintained. Mechanical damage may increase the susceptibility to decay and the growth of microorganisms may take place. Washing process in contaminated water may moisten surfaces enough to permit entry and growth of organisms. Storage in contaminated containers, use of contaminated dressing materials, possible contact with decayed products, unhygienic handling, fly infestation etc. will also cause an accelerated rate of spoilage.

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