Virginia Cooperative ExtensionDodson, Sara B.Boyer, Renee R.Chase, Melissa W.Eifert, Joseph D.Eifert, JoellStrawn, Laura K.Villalba, Abigail2017-03-082017-03-082015-10-29http://hdl.handle.net/10919/75377Describes a set of best practices to protect yourself and others from consuming contaminated produce when purchasing, preparing, storing, and consuming fresh fruits and vegetables.5 pagesapplication/pdfen-USVirginia 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.Food safetyFood PreservationExtension publicationhttp://www.pubs.ext.vt.edu/FST/FST-216/FST-216-PDF.pdfFruitsVegetablesFood contamination