ID

SPES-217NP

Authors as Published

Authored by Joell Eifert, Extension Specialist and Director Food Innovations Program, Department of Food Science and Technology, Virginia Tech; Rob Williams, Professor and Extension Food Microbiologist Specialist, Department of Food Science and Technology, Virginia Tech; Amber Vallotton, Extension Specialist and Fresh Produce Food Safety Team Coordinator, School of Plant and Environmental Sciences, Virginia Tech; Melissa Chase, Extension Consumer Food Safety Specialist, Department of Food Science and Technology, Virginia Tech; and Laura Strawn, Associate Professor and Extension Produce Safety Specialist, Department Food Science and Technology, Virginia Tech.

This publication is available in a PDF file format only.

On April 9, 2020, a webinar was presented on how the novel coronavirus, SARS-CoV2, impacts food safety practices along the farm to fork continuum, focusing primarily on production and processing practices (Chase et al., 2020a,b,c,d). This factsheet provides answers to questions discussed and posed during the webinar. We will briefly look at what we know about SARS-CoV2 behavior, such as how it is transmitted, its viability, its inactivation, and then provide recommendations for food-based businesses.

More COVID-19 resources can be found at COVID-19.


Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Virginia Cooperative Extension is a partnership of Virginia Tech, Virginia State University, the U.S. Department of Agriculture, and local governments. Its programs and employment are open to all, regardless of age, color, disability, gender, gender identity, gender expression, national origin, political affiliation, race, religion, sexual orientation, genetic information, military status, or any other basis protected by law.

Publication Date

May 28, 2020