The CDC released an interesting analysis of a case study of a COVID-19 outbreak among 10 people from three families whose only common denominator was that they all ate at the same air-conditioned restaurant on January 23, 2020, in Guangzhou, China. Spoiler alert: It wasn’t the food.

Family A, who had just been in

The COVID-19 pandemic continues to reveal numerous unique and unaddressed issues each day.  While we as individuals are becoming more intimately acquainted with nuances we previously took for granted, many others—especially businesses—are confronting a myriad of problems and obstacles that would have seemed improbable just a few short months ago. Specifically, many restaurants have been

The coronavirus and COVID-19 have instigated a new normal for us all, affecting almost every aspect of life. We are all aware of the everyday preventive actions the Centers for Disease Control and Prevention (CDC) recommends.

  • Avoid close contact with others.
  • Avoid touching your eyes, nose and mouth with unwashed hands.
  • Clean your hands often,

Chicken with Salmonella can make you sick. So can romaine lettuce with E. coli and buffets with lurking norovirus. So why aren’t health officials warning people about eating food contaminated with the new coronavirus?

The answer has to do with the varying paths organisms take to make people sick.

Respiratory viruses like the new coronavirus

The Food Safety Information Council today released information about coronaviruses, COVID-19 and food safety.

Cathy Moir, Council Chair, said that consumers have been in contact asking questions about food safety during the pandemic.

“The good news is that Food Standards Australia New Zealand states that there is no international evidence so far that the virus

A food safety expert released an informative YouTube video (that you can watch here: to correct inaccurate information that has been circulating about proper protocol when buying groceries and taking them home.

Generally, the same cleanliness rules apply that food safety experts would recommend for common foodborne pathogens like Salmonella, E. coli, and

SARS-CoV-2 is primarily transmitted by droplets, via coughing or sneezing, as opposed to transfer from surfaces, according to the CDC. The virus can be active on hard surfaces such as plastic or stainless steel for 2-3 days and cardboard for 1 day. While the virus may potentially be aerosolized via droplets for several hours (<