How COVID19 Affects the Safety of Your Fresh Produce

Coronaviruses are a large family of viruses whose members cause the common cold, but also more severe illnesses like Severe Acute Respiratory Syndrome (SARS), and Middle East Respiratory Syndrome (MERS), all of which can infect both humans and animals, according to the World Health Organization (WHO). COVID-19 is the new coronavirus that causes symptoms that include fever, coughing, shortness of breath, breathing difficulties and other, and range from mild to severe respiratory illness. Advanced age, or conditions such as various cancers, chronic pulmonary diseases, asthma, heart disease and even diabetes, are associated with an increased severity of COVID-19 infections and higher fatality rates.

COVID-19, like other coronaviruses, transmits person-to-person through droplets that are produced when an infected individual coughs or sneezes. Most often, the virus is transferred from an infected to a healthy individual when droplets carrying the virus directly reach their nose, mouth, or eyes, or through close contact such as a handshake. The virus can also transmit by touching an object or surface with the virus on it and then touching the mouth or eyes before washing the hands.

Studies with a bovine (an animal of the cattle group, which also includes buffaloes and bison) coronavirus have shown that the virus can be stable on the surface of lettuce in laboratory conditions. Coronaviral RNA was detectable on the lettuce surface for 30 days, and infectious bovine coronavirus was detected on the lettuce surface for at least 14 days after inoculation. However, from experience with previous outbreaks of SARS and MERS, the transmission through food consumption is not likely to occur. There is currently no information as to whether or not COVID-19 infected produce handlers could contaminate fresh produce that is not further treated.  Although COVID-19 transmissions from food ha

  1. OSU OFFERS ONLINE GOOD AGRICULTURAL PRACTICES COURSE FOR HYDROPONIC OPERATIONS

    Apr 4, 2023

    The OSU Fruit and Vegetable Safety Team launched their new on-line course for Good Agricultural Practices in Hydroponic Operations this week.  This self-paced on-line course provides produce growers with the knowledge and tools needed to implement best management practices to reduce microbial food safety hazards in hydroponic vegetable and fruit operations.  Participants will receive a certificate of participation after completing this course.  The cost of the course is $150.  To register for the course click here (

  2. OSU OFFERS NEW ONLINE COURSE FOR GOOD AGRICULTURAL PRACTICES

    Jan 17, 2023

    The OSU Fruit and Vegetable Safety Team launched their new on-line course for Good Agricultural Practices this week.  This self-paced on-line course provides produce growers with the knowledge and tools needed to implement best management practices to reduce microbial food safety hazards in vegetable and fruit operations.  Participants will receive a certificate of participation after completing this course.  The cost of the course is $50.  To register for the course click here (go.

  3. How COVID19 Affects the Safety of Your Fresh Produce

    Mar 16, 2020

    By Drs. Sanja Ilic and Melanie Lewis Ivey

    Coronaviruses are a large family of viruses whose members cause the common cold, but also more severe illnesses like Severe Acute Respiratory Syndrome (SARS), and Middle East Respiratory Syndrome (MERS), all of which can infect both humans and animals, according to the World Health Organization (WHO). COVID-19 is the new coronavirus that causes symptoms that include fever, coughing, shortness of breath, breathing difficulties and other, and range from mild to severe respiratory illness. Advanced age, or conditions such as various cancers, chronic pulmonary diseases, asthma, heart disease and even diabetes, are associated with an increased severity of COVID-19 infections and higher fatality rates.

  4. Greenhouse Management Workshop: Sustainable & Safe Crop Production

    Oct 24, 2019

    The OSU CFAES presents a Greenhouse Management Workshop focusing on Sustainable & Safe Crop Production. This two-day workshop includes numerous sessions, 2 tours, and the option for achieving GAPs Certification. The schedule for both days is as follows:

    DAY ONE:

    Session 1: Fundamentals in Climate Control to Assure Crop Production

    Greenhouse Temperature and Humidity Management, Peter Ling, OSU

    Greenhouse Lighting, Chieri Kubota, OSU

  5. Beth Scheckelhoff showing two students a chicken

    Meet Our Team Members: Beth Sheckelhoff

    Sep 21, 2019

    This month's Team Member Spotlight is on Beth Scheckelhoff, Ph.D. Beth has been a part of The Ohio State University as an Extension Educator for 14 years and has been a member of the produce safety team since 2015.

    Beth teaches produce safety topics to greenhouse and field vegetable producers as well as urban gardeners and community groups in NW Ohio. Teaching topics range from good agricultural practices, implementing the FSMA Produce Safety Rule, developing Farm Food Safety Plans, and conducting mock walk-throughs for GAPs certification. 

  6. Amy Stone Joins the OSU Fruit and Vegetable Safety Team

    Sep 17, 2019

    Lucas County ANR Extension Educator Amy Stone is the newest member of the OSU Fruit and Vegetable Safety Team. 

  7. Farmer's hands

    Stress task force created for Ohio farmers in crisis

    Aug 21, 2019

    "When rain this past spring kept farmers from planting, among the comments that circulated on Facebook was one offering a phone number for a suicide hotline.  

    Now, perhaps more than ever, farmers might need help with how to keep their businesses afloat, how to find jobs off the farm, how to find clinicians to help deal with mounting frustration or despair that might come with running a business farming the land.

  8. Marcus McCartney Headshot

    Marcus McCartney Joins the OSU Fruit and Vegetable Safety Team

    Aug 12, 2019

    Washington County ANR Extension Educator Marcus McCartney is the newest member of the OSU Fruit and Vegetable Safety Team. 

  9. USDA Harmonized GAP Handbook Now Available

    Jul 3, 2019

    Ensuring on-farm food safety is a priority for fruit and vegetable producers in the US.  More and more produce buyers are requiring growers to demonstrate that they are trained in on-farm food safety and implementing best growing and handling practices.

  10. Shot of a vineyard row with clear skies.

    Almond and Wine Grape Growers Catch Break on Food Safety

    Jun 24, 2019

    Click here to view the entire article on the Growing Produce website, written by David Eddy

    The FDA has issued final guidance stating the agency’s intent to exercise enforcement discretion for the requirements of the Produce Safety Rule, part of the Food Safety Modernization Act (FSMA), as they apply to entities growing, harvesting, packing, and holding wine grapes, hops, pulses, and almonds. This means the agency does not intend to enforce requirements of the rule for farmers and producers of these commodities...

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