the CDC’s MMWR reports that contracting COVID-19 was twice as likely after eating in a restaurant. According to the CDC:
In this investigation, participants with and without COVID-19 reported generally similar community exposures, with the exception of going to locations with on-site eating and drinking options. Adults with confirmed COVID-19 (case-patients) were approximately twice as
Officials in the Chinese city of Shenzhen said on Thursday that a batch of frozen chicken wings imported from Brazil tested positive for coronavirus, sparking fresh concerns about contamination on frozen food packaging and following a scare in June surrounding salmon in Beijing, but World Health Organization officials said later in the day that there’s
In addition to well-established safety guarantees like social distancing and face mask use, hand hygiene is an integral component of the response to the emergence of COVID. Practicing hand hygiene by washing hands with soap and water for at least 20 seconds, is a simple and effective way to decrease the spread of pathogens and
The COVID-19 & Food Safety Global Summit, organized by the International Association for Food Protection (IAFP) and sponsored by Marler Clark LLP PS, is a two-hour virtual international event taking place on Wednesday, July 29, 2020.
The Summit is bringing together scientific experts, regulatory officials, academics, and industry executives worldwide to better understand
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
With many of us trying to stay at home as much as possible, ordering meal kits and other mail-order food is a popular alternative to going out. The CDC has published some tips to make sure these types of food are handled in a way to prevent bacteria growth. Although the CDC reiterates there is
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.
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