Article from 'Food in Canada'
October 24, 2020

“Our knowledge about SARS-CoV-2 virus’ survival on foods and food contact surfaces, and in response to different disinfection methods, is very limited,” said Reza Ovissipour, primary investigator on the project and an assistant professor in food science and technology and the Virginia Seafood Agricultural Research and Experiment Center and a Virginia Cooperative Extension specialist. “The fate of the virus and how it can be transferred through the food supply chain has not been addressed yet. Thus, these significant limitations highlighted the unmet needs to develop systematic research approaches and training materials for industry. Based on this systematic approach, adaptable strategies will be developed across the food and agriculture industry to rapidly respond to the COVID-19 pandemic.”