One speaker was Dr Lee-Ann Jaykus, a food virologist (she studies viruses in food) at North Carolina State University. According to the US Centers for Disease Control and Prevention (CDC), the US Food and Drug Administration (FDA) and the World Health Organization (WHO), there is currently no credible evidence that Covid-19 is transported to us from food or food packaging. That does not mean that we can forget general food safety recommendations, however. This pandemic has caused them to expand their food safety measures many steps farther. One last thing: Dr Jaykus reminded us that cooking a food for four minutes at 63°C can inactivate the SARS-CoV-2 virus that causes Covid-19.

Source: The Star August 18, 2020 04:52 UTC