COVID-19 and Food Safety: Fact and Fiction for Food Production

Consumers are being bombarded with tips for what to do with their groceries during the coronavirus crisis. Leave them in the garage for three days? Wash the produce with soapy water? Wipe all packaging down with disinfectant wipes? 

Listen to the science, say University of Florida Institute of Food and Agricultural Sciences Food Science and Human Nutrition faculty. Food production safety measures secure the food supply. 

“There is consistent agreement among the Centers for Disease Control, the Food and Drug Administration and the U.S. Department of Agriculture that there is no evidence of food or food packaging being associated with the transmission of COVID-19,” explained Michelle Danyluk, UF/IFAS professor of food microbiology. “The FDA has also issued guidance that if an employee tests positive for COVID-19 they do not anticipate those food products would need to be recalled or be withdrawn from the market.” 

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