ID

FST-300P (FST-363P)

Authors as Published

Joell Eifert, Director, Food Innovations Program, Food Science and Technology, Virginia Tech Renee Boyer, Professor and Extension Specialist, Food Science and Technology, Virginia Tech Emily Pomfrey Wells, Extension Agent, Virginia Cooperative Extension Tommy Saunders, Associate Extension Specialist, Virginia Cooperative Extension Lily Yang, Post-Doctoral Research Associate, Virginia Tech

This publication is available in a PDF file format only.

Many prepared foods such as dips, spreads, dressings, and salads are popular items to sell at a farmers market. Most of these items require refrigeration to ensure safety. These foods contain a lot of moisture and do not have enough acidity to control microbial growth. They require time and temperature control to ensure their safety.


Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Virginia Cooperative Extension is a partnership of Virginia Tech, Virginia State University, the U.S. Department of Agriculture, and local governments. Its programs and employment are open to all, regardless of age, color, disability, gender, gender identity, gender expression, national origin, political affiliation, race, religion, sexual orientation, genetic information, military status, or any other basis protected by law.

Publication Date

June 2, 2020