A recent study suggests that the cold foods supply chain is the optimal environment for the COVID-19 virus to spread over long distances. The study explores various prevention and testing methods that could be used to mitigate the pathogen’s spread through cold-chain foods.

Campden BRI will be conducting new research assessing the impact of COVID-19 on factory hygiene, and is looking for partners to help assist.

The 2021 Virtual Food Safety Summit Town Hall session covers COVID-19 policies, foodborne illness outbreaks, and more.

The 2021 Virtual Food Safety Summit continued with a keynote presentation from Craig Wilson, vice president, general merchandise manager, Costco, on his pandemic experiences.

The U.S. Centers for Disease Control and Prevention (CDC) said that norovirus outbreaks declined between April–July 2020, which may be related to COVID-19 control measures.

A recent poll of UK adults found that more than half of consumers have become more conscious of food safety and hygiene at food outlets since the beginning of the COVID-19 pandemic.

In May 2020, the World Health Organization (WHO) released a study in which they attempted to verify the zoonotic source of the SARS-CoV-2 virus.

Acting U.S. Department of Agriculture (USDA) Secretary Kevin Shea and Acting U.S. Food & Drug Administration (FDA) Commissioner Janet Woodcock, M.D., recently released a statement on the transmission of SARS-CoV-2, the virus that causes COVID-19.