Purdue University Fresh ProduceIf you’re a greenhouse vegetable producer who works immediately with shoppers or retailers, likelihood is you’ve been fielding questions on whether or not contemporary produce can transmit the coronavirus (COVID-19).

Amanda Deering, an Extension Specialist in Purdue’s Department of Food Science, has the perfect reply to those questions:

“From all indications, the virus that causes COVID-19 appears to be transmitted just like other viruses,” Deering says. “This is very positive in that the same practices that we normally use to reduce contamination risk, such as washing your hands and washing fruit and vegetables before eating, should be applicable to reduce the risk of contracting COVID-19.”

Scott Monroe, Purdue Extension Food Safety Educator, factors out that many produce growers already incorporate good agricultural follow that cut back the danger of contamination by a human pathogen.

“While viruses may be transmitted from surfaces, most growers take steps to prevent contamination. At this point in time, fear of COVID-19 should not be a reason to stop purchasing fresh fruits and vegetables,” he mentioned.

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