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Raw fruits and vegetables are particularly vulnerable to contamination with Rotavirus primarily because they are often consumed uncooked and may come into contact with contaminated water or soil during growth, harvesting, or processing. This risk is heightened by the fact that Rotavirus is transmitted via the fecal-oral route, meaning that contamination can easily occur if proper hygiene practices are not followed during farming, handling, or preparation.

Cooked meats, while potentially safe if cooked properly, are less susceptible to Rotavirus since cooking processes typically kill viruses and pathogens. Frozen vegetables have a low risk as well since the freezing process can also inactivate many pathogens. Packaged snacks, particularly those that are processed and have a long shelf life, are also less likely to be contaminated, as they are usually prepared in controlled environments with safety precautions.

Overall, the nature of raw fruits and vegetables makes them a more likely carrier of Rotavirus and highlights the importance of washing them thoroughly before consumption to reduce the risk of foodborne illness.