Virginia Cooperative ExtensionEstrada, ErikaZuchel, JoyceVallotton, AmberStrawn, Laura K.2019-08-142019-08-142019-05-30http://hdl.handle.net/10919/93118Discusses ways some fruits and vegetables during handling can become can become internally contaminated with pathogens. Discusses ways to mitigate this risk.4 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 safetyOn-Farm Food SafetyExtension publicationhttps://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/fst-320/FST-320.pdfinfiltrationRisk factorsListeria monocytogenesSalmonellafoodborne diseases