Purdue Experts Emphasize Safety of Fresh Produce During Coronavirus
March 18, 2020 
If you’re a greenhouse vegetable producer who works directly with consumers or retailers, chances are you’ve been fielding questions about whether fresh produce can transmit the coronavirus (COVID-19).
Amanda Deering, an Extension Specialist in Purdue’s Department of Food Science, has the ideal answer to these 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, points out that many produce growers already incorporate good agricultural practice that reduce the risk 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 said.
Learn more here.
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