A major concern that has emerged with SARS CoV-2 is the persistence of this virus on diverse surfaces and the ability to cross-contaminate and subsequently infect individuals as a result of persistence on these surfaces. This is of significant concern in a food processing environment where contact between food contact surfaces and workers can lead to an outbreak of disease. We have seen rapid spread of COVID-19 already in meat processing plants in the US. Similar to meat processing plants, risks exists in other key areas of food processing including packing houses for fresh produce as well as in the retail environment. In order to protect worker safety during the pandemic it is imperative to educate the industry on effective chemistries to utilize on non-food contact and food-contact surfaces to control SARS-CoV-2.  Most EPA N list chemicals listed as effective against SARS-CoV-2 have been tested for efficacy against the more stable food- and waterborne viruses including norovirus, hepatitis A virus, and rotavirus.  Previously we have shown the mechanisms of inactivation of norovirus by chlorine, surfactants, and organic acids.  This research and information gleaned from regulatory guidance documents has enabled us to provide in depth and targeted information to the produce industry on how to enhance sanitation during the COVID-19 pandemic.  Extension education efforts have shifted from traditional food safety training for growers to more tuned information related to COVID-19 transmission and control.  Consumers also have questions on the safety of produce related to SARS-CoV-2.  We conducted a nationwide survey and found that consumers purchasing of produce decreased by 30% due to the COVID-19 pandemic.  Recent reports indicate a 30% increase in calls to poison control centers since the March 2020 and a case study showed that misuse of chemicals to wash produce resulted in an emergency room visit.  Education with this stakeholder group on the appropriate use of chemicals in the home has been a key emphasis of ongoing extension education efforts during the pandemic.<br/>

Extension responses to food safety concerns for the food industry and consumers related to the COVID-19 pandemic

ACS Fall 2020 Virtual Meeting

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.