Quality Assurance for Fresh Produce: Vulnerability, Analysis and Regulations

Potatoes, vegetables and fruit (fresh produce) form a core category within the food industry. Due to their fresh, unprocessed nature, these products are particularly sensitive to spoilage, contamination and quality loss. For quality managers, understanding risks, analytical parameters and applicable legislation is essential to ensure safety and market access.

Vulnerability of fresh produce

Fresh produce remains metabolically active after harvest. This biological activity makes them susceptible to:

• Temperature fluctuations
  Incorrect storage temperature accelerates ripening or causes physiological damage.
• Mechanical damage
  Transport and harvest damage promotes microbial spoilage and mould growth.
• Microbial contamination
  High moisture content and open structure make products vulnerable to pathogens.
• Limited shelf life
  Fresh produce contains no preservatives and requires rapid distribution.

This vulnerability demands accelerated logistics and targeted quality control.

Essential analyses for fresh produce

Depending on the product type and destination, the following analyses are commonly performed:

Residue analysis

• Pesticides (in accordance with Regulation (EC) 396/2005)
• Heavy metals (such as cadmium, lead)
• Nitrates (especially in leafy vegetables)

Microbiological testing

• Salmonella spp.
• Listeria monocytogenes
• E. coli (STEC)

Physico-chemical testing

• Brix (sugar content)
• pH / acidity
• Texture (penetrometer/shear resistance)

Sensory evaluation

Appearance, aroma, taste, mouthfeel

Nutritional analysis

• Vitamins (e.g. vitamin C, folic acid)
• Minerals (e.g. potassium, iron)
• Fibre content

Analysis results are used for product specifications, supplier assessment, process validation and substantiation of claims.

Regulations and labelling in the fresh produce sector

1. European legislation

Regulation (EU) 1169/2011
Basis for all food information to consumers.

New fresh produce marketing standards as of 2025

Delegated Regulation (EU) 2023/2429

Implementing Regulation (EU) 2023/2430
Specific requirements for citrus, bananas and other fresh produce categories.

General marketing standard
Applies to products without a specific standard; contains basic criteria for ripeness, appearance and integrity.

2. National legislation (Netherlands)

Commodities Act Regulation on drained weights (mushrooms, sauerkraut)

Agricultural Quality Regulation 2007
KCB supervises EU marketing standards in the Dutch market.

Health claims and nutrient substantiation

The use of claims is subject to Regulation (EC) 1924/2006. For fresh produce this means:

• Only allowed if scientifically substantiated.
• The nutrient must be present in significant amounts.
• Substantiation requires validated analytical methods.
• The NVWA verifies claims through its Nutrition and Health Claims Handbook.

Examples:

• "Source of vitamin C" requires >15% of the reference intake per 100 g.
• "High in fibre" requires ≥6 g per 100 g.

Organic production: requirements and control

Organic fresh produce falls under Regulation (EU) 2018/848. Core principles:

• No synthetic pesticides or fertilisers.
• Use of organic starting materials only.
• Ban on GMOs.
• Mandatory crop rotation and soil enrichment.

Quality marks:

• European Organic Label
  Mandatory on all organic products within the EU.
• SKAL Biocontrole
  National control body responsible for certification and inspection.
• On the way to PlanetProof
  Not an organic label, but sets additional sustainability requirements.

Conclusion

Fresh produce requires precise monitoring due to its short shelf life and high perishability. By applying validated laboratory analyses and complying with current legislation, quality managers can meet both legal obligations and market expectations. Analytical data is essential for claim substantiation, supplier selection and quality assurance throughout the chain.