Articles Tagged with ''coronavirus and food safety''

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.

This episode features our discussion with Phil Kafarakis, president of the Specialty Food Association, about how politics, public health, and regulatory stringency can all impact food safety as well as a Food Safety Insights column update from Bob Ferguson of Strategic Consulting.

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.

Food Safety Matters sits down for a far-reaching discussion with Will Daniels, IEH Laboratories and Consulting Group, that covers public health, drivers for food safety programs, where we go from here, and much more.

In the last Food Safety Insights, we surveyed and interviewed 240 processors in the United States, Canada, and around the world on the impact of coronavirus disease (COVID-19) on their supply chains. In Part 2, we will look closer at how what they learned is guiding how they adapt and change. We especially looked at the changes that processors say are here to stay. 

Naturally occurring, relatively safe, and effective in fighting bacteria, lactic acid has a wide range of applications in a number of industries, from food to pharmaceuticals to chemical.

Harpak-ULMA has announced it is working with multiple medical device manufacturers commissioned to supply high volume syringe supplies as part of BARDA’s rapidly expanding COVID-19 Medical Countermeasure Portfolio.