DEFINITION
Last update: 06/06/2026
Botanical definitions of vegetables and fruit, as a subcategory, refer to any kind of plant, without consideration for edibility. For nutrition purposes, the term vegetable generally refers to a plant cultivated for its edible parts, while fruit is the mature ovary of a flowering plant. The reference category commonly excludes cereal grains, nuts, seeds, tea leaves, coffee beans, cacao, herbs, and spices [1].
The Codex Alimentarius Commission (CAC) first established the Code of Hygienic Practice for Fresh Fruits and Vegetables (CXC 53-2003) in 2003, subsequently revised following a JEMRA meeting in 2008 to address microbiological hazards in leafy vegetables and herbs. Commodity-specific annexes were added in 2012, 2013, and 2017 [3].
In the context of global food security, the “Fruits and Vegetables” group comprises fruit and vegetables consumed both fresh (fresh) and minimally processed (cut, sanitized, and packaged). From the point of view of microbiological risk, the definition is based on the ecology of the product: plant tissues that have high water activity, variable pH (often close to neutrality in leafy and bulb vegetables) and that are often consumed without a pathogen elimination step (e.g., cooking) [29].
Why fruits and vegetables matter for public health
Fruits and vegetables are a cornerstone of healthy diets globally, providing vitamins (A, B-complex, C, E, K), minerals (calcium, iron, magnesium, potassium), dietary fibre, and phytonutrients. Regular and diversified consumption is associated with reduced risk of cardiovascular disease, certain cancers, type-2 diabetes, and digestive disorders [18, 19]. Their high water content also contributes to daily hydration needs.
At the same time, fruits and vegetables are the primary dietary route for human exposure to pesticide residues, estimated to be five times greater than exposure through air and water combined [16]. This dual profile — nutritional asset and chemical exposure vehicle places the category at the centre of ongoing regulatory and food safety attention worldwide.
