A recent study aiming to describe the impact of the COVID-19 pandemic on cases of foodborne enteric diseases in Canada found a considerable reduction in cases in 2020 compared to pre-pandemic levels.

With the COVID-19 pandemic’s classification as a Public Health Emergency comes to an end, temporary flexibilities granted by the U.S. Food and Drug Administration (FDA) to aid the food industry through the pandemic are set to expire. FDA has also issued a guidance for industry intended to help qualified exempt farms subject to the Produce Safety Rule with transitioning away from the temporary allowances.

In Canada, reported cases of foodborne illness caused by certain pathogens decreased during the COVID-19 pandemic, according to a recent study.

The UK Food Standards Agency (FSA) published the results of a survey it conducted to ascertain the views of food business operators (FBOs) in the dairy, meat, and wine sectors.

In 2021–2022, the UK Food Standards Agency (FSA) focused on recovering from the COVID-19 pandemic, adapting to Britain’s exit from the EU, and working to ensure the safety of the UK’s food supply, according to a recently released annual report.

After conducting new research on the survival of the COVID-19 virus on food and food packaging, the UK Food Standards Agency (FSA) has determined that, while the likelihood of catching the virus from food varies by surface type, the risk is “very low” overall.

A recent review provides insight into the challenges of conducting retail food inspections during the COVID-19 pandemic, and summarizes lessons that can be learned for future unprecedented public health events.

The COVID-19 pandemic has begun to ease, but supply chain challenges have not. This article examines these ongoing supply chain challenges, what we can expect of the supply chain in the future, and guidance for how to respond to these disruptions.

A study led by University of Georgia (UGA) researchers found that SARS-CoV-2 can persist and remain infectious on the surface of frozen berries for at least 28 days.

A recent study suggests that the cold foods supply chain is the optimal environment for the COVID-19 virus to spread over long distances. The study explores various prevention and testing methods that could be used to mitigate the pathogen’s spread through cold-chain foods.