With more than 1,800,000 confirmed cases globally, the World Health Organization (WHO) declared COVID-19 as a pandemic. At the time this article was written (mid-April), there has been over 500,000 confirmed cases and 20,000-plus deaths in the U.S. As the COVID-19 pandemic continues to evolve, universities and businesses are increasingly teaching and doing business online. Community organizations have canceled events and gatherings amidst news reports of stores “running out of hand sanitizer and toilet paper.” While some say people are overreacting, others say these precautionary measures should have been taken earlier. In a relative knowledge vacuum about the virus, it is understandable how paranoia and fear may spread throughout communities.
SARS-Cov-2, which is the virus causing COVID-19, is not a foodborne pathogen, but is transmitted through respiratory droplets produced when an infected person coughs, sneezes or talks. Currently there is no peer-reviewed article showing that coronavirus can be spread through food. Nothing may ever be the same again, and it is worth thinking about how those working along the food supply chain can adapt to the new challenges by re-examining their company’s food safety culture.