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.

Acting U.S. Food and Drug Administration (FDA) Commissioner Dr. Janet Woodcock recently talked to the Alliance for a Stronger FDA about if budgets for food safety would be neglected during the COVID-19 pandemic.

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.

Everyone is using a lot of resources during the coronavirus pandemic to solve the same problems. There must be a better way.

Virtual education and training sessions have become imperative to maintaining and ensuring business continuity. Learn how this format can work for your food business.

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.

Can beating the pandemic also mean reducing major foodborne outbreaks?

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.

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.