This document discusses microbial contamination and spoilage of fruits and vegetables. It outlines various methods of contamination during harvesting, transportation, handling, and processing. It also describes different preservation methods for vegetables and fruits, including aseptic techniques, heat, low temperatures, drying, and use of preservatives. Various types of microbial spoilage are outlined for both fresh and processed fruits and vegetables, caused by bacteria, molds, and fungi. The spoilage microorganisms and symptoms associated with each type of spoilage are listed.