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Purdue Extension: Expert Resources for COVID-19
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AGRICULTURE: Recommendations for Produce Auctions During the COVID-19 Pandemic

May 12, 2020
tomatoes on a table

ARTICLE UPDATED: 05/12/2020

 

Hygienic actions that reduce the risk of foodborne illness also reduce the risk for other viruses, including COVID-19. People do not contract COVID-19 from eating food. The largest risk comes from physical proximity to a person who has the virus. However, the latest research findings indicate that COVID-19 can last from several hours to several days in aerosols and on surfaces, including:

This suggests people may acquire COVID-19 through the air and after touching contaminated objects.

Purdue Extension recommends the following best practices and precautions for those hosting produce auctions:

The Office of Indiana State Chemist website offers a searchable list of EPA-registered disinfectant products for COVID-19. Consult this site to determine if disinfectants are safe and recommended for use in this environment.

Purdue Extension also recommends the following for those attending or working produce auctions:

Wash your hands before entering the event, after handling produce and when you return home

Should you have any questions, please contact a representative from SafeProduceIN:

Amanda Deering, Clinical Associate Professor of Food Science at Purdue University and Purdue Extension Specialist: (765) 494-0512

Steve Engleking, Director of Purdue Extension – LaGrange County, (260) 499-6334

Scott Monroe, Purdue Extension Food Safety Educator, (812) 888-7401

 

Authors

Amanda Deering
Steve Engleking
Scott Monroe

 

 

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