Susceptibility of Produce to Infiltration: Risk Factors and Mitigations

dc.contributor	Virginia Cooperative Extension	en
dc.contributor.author	Estrada, Erika	en
dc.contributor.author	Zuchel, Joyce	en
dc.contributor.author	Vallotton, Amber	en
dc.contributor.author	Strawn, Laura K.	en
dc.date.accessed	2019-05-31	en
dc.date.accessioned	2019-08-14T13:23:29Z	en
dc.date.available	2019-08-14T13:23:29Z	en
dc.date.issued	2019-05-30	en
dc.description.abstract	Discusses ways some fruits and vegetables during handling can become can become internally contaminated with pathogens. Discusses ways to mitigate this risk.	en
dc.format.extent	4 pages	en
dc.format.mimetype	application/pdf	en
dc.identifier.uri	http://hdl.handle.net/10919/93118	en
dc.identifier.url	https://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/fst-320/FST-320.pdf	en
dc.language.iso	en_US	en
dc.publisher	Virginia Cooperative Extension	en
dc.relation.ispartofseries	Publication (Virginia Cooperative Extension) ; FST-320NP	en
dc.rights	Virginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.	en
dc.subject	Food safety	en
dc.subject	On-Farm Food Safety	en
dc.subject.cabt	infiltration	en
dc.subject.cabt	Risk factors	en
dc.subject.cabt	Listeria monocytogenes	en
dc.subject.cabt	Salmonella	en
dc.subject.cabt	foodborne diseases	en
dc.title	Susceptibility of Produce to Infiltration: Risk Factors and Mitigations	en
dc.type	Extension publication	en
dc.type.dcmitype	Text	en

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