AN INTEGRATED APPROACH TO ADDRESS COVID-19 CONCERNS IN FOOD SUPPLY CHAIN

Objective

Aim 1: Assess survival of SARS-CoV-2 on different foods, food contact surfaces, and packaging materials under different conditions.Aim 2: Determine the efficacy of different conventionally used and novel sanitizers against SARS-CoV-2 on food and food contact surfaces.Aim 3: Measure the transfer rate from hands to foods and food contact surfaces to best mimic the fate of virus.Aim 4: Develop education materials for food supply chain stakeholders, including farmers, food production workers, food retailers and consumers.

Investigators

Ovissipour, Ma, .; Boyer, Renee; Villalba, Ab, .; Strawn, Laura; Schwarz, Mi, H.; Drape, Ti, .; Bertke, An, .

Institution

Virginia Polytechnic Institute and State University

Start date

2020

End date

2022

Funding Source

Nat'l. Inst. of Food and Agriculture

Project number

VA-Ovissipour

Accession number

1024248