Virginia Cooperative ExtensionBoyer, Renee R.Chapman, Ben2020-10-142020-10-142020-09-09http://hdl.handle.net/10919/100488How COVID-19 is transmitted from person to person, on surfaces, and at places where food is served.1 pageapplication/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.Covid-19Covid-19SARS-CoV-2CoronavirusExtension publicationhttps://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/fst-381/fst-381-3/FST-381-3.pdfpandemics