Susceptibility of Produce to Infiltration: Risk Factors and Mitigations

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dc.contributorVirginia Cooperative Extensionen
dc.contributor.authorEstrada, Erikaen
dc.contributor.authorZuchel, Joyceen
dc.contributor.authorVallotton, Amberen
dc.contributor.authorStrawn, Laura K.en
dc.date.accessed2019-05-31en
dc.date.accessioned2019-08-14T13:23:29Zen
dc.date.available2019-08-14T13:23:29Zen
dc.date.issued2019-05-30en
dc.description.abstractDiscusses ways some fruits and vegetables during handling can become can become internally contaminated with pathogens. Discusses ways to mitigate this risk.en
dc.format.extent4 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/93118en
dc.identifier.urlhttps://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/fst-320/FST-320.pdfen
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; FST-320NPen
dc.rightsVirginia 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.subjectFood safetyen
dc.subjectOn-Farm Food Safetyen
dc.subject.cabtinfiltrationen
dc.subject.cabtRisk factorsen
dc.subject.cabtListeria monocytogenesen
dc.subject.cabtSalmonellaen
dc.subject.cabtfoodborne diseasesen
dc.titleSusceptibility of Produce to Infiltration: Risk Factors and Mitigationsen
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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