The potential for microbial contamination of fruits and vegetables is high because of the wide variety of conditions to which the produce is exposed during growth, harvest, and distribution. Heat treatment may also destroy the protective barriers (peels, husks, rinds) of fruits and vegetables, permitting the entry of microbial pathogens into the produce and providing them access to nutrients essential for their growth and proliferation. Proper refrigeration, storage, and shipping conditions as well as removal of soil from fresh produce by washing with chlorinated water are recommended to prevent contamination.