In your place I'd have reversed the question...

Yes, a challenge and a chance for the dependent countries to design and implement their own strategies to overcome these situations.

Of course , we are in dangerous situations all over the world.A big challenge face each country to protect their people and many ways are followed to stop contacts among people and disinfection. I think foods also must be careful also. I think nucleotide analoge will be availabe ,but takes time to be checked on animal modle.

...medical research first, please, as long as virus is not shown up in food and beverages yet.

I am sure there will be an impact on food safety and security, therefore packaging technology is needed to protect processed foods that can kill the virus

Usual rules help:

low pH, acetic acid, lactic acid, CO2

alcohol,small amounts >0,5% already surpresses most pathogenic germs,

no oxygen, evacuation, aeration with nitrogen

heat during packaging process - and before

pateurisation, flash pasteurisation,

- UV light (if not artificial: sunlight) for air, surfaces, package material and water (not possible for turbid fluids or solid food - will effect aroma components).

- refrigeration ao even freezing (may not kill the virus, but stop metabolism for a while). If the supply chain for your food is not refrigerated - define the shelf life, - pasteurise, salt, acidify, besmoke (don´t know, if this helps against virus, as Smokers suffer more from corona, than non smokers)

hygenic education of the employees, hygienic design of the equipment - even in the surrounding of the food production, ethic values,

- Cleaning, precleaning Cleaning in place (CIP), manual cleaning - and again ! Education of the employees how and whre to clean! - to avoid organic matter as a substrate for biofilms. Virus needs livin cells to populate. If there are no, virus has a problem.....As long as we do not know more about virus in food - employees in contact with the food should wear masks.

- Clean water as rinsing agent, filtered by membrane filtration (

Mark Strobl Thanks for your detailed response. It is well appreciated. I believe the impact can not be quantified until after the pandemic has faded off. It has halted global trade in food products and ingredients, paralyzed farm activities such as harvesting with the resultant food waste and spoilage. Viruses before now seem to be relegated when creating a food safety management strategy.

I believe this moment offers both its challenges as well as opportunities in food safety and security.

the food is not the problem, it is still there, but employees & craftsman, logistics not... tWe have too much monocultures, monopols, not enough compensating from other regions with a different infection status.

I think the problem is much more complex. Because all systems are integrated with each other: health, economy, human resources, personal insecurity, food security. Panic led the rich to make the most provisions and the poor to make less. If this pandemic is to continue, the poor will deplete their reserves and the rich will be insecure because the poor will be hungry; solidarity would be our weapon.

We must not forget the damage caused by the rains of the past year but also the invasions of locusts which destroyed crops (I cannot control the estimate of these losses). Minimizing post-harvest losses is becoming a very important issue.

If doctors are very important today, the other sectors of the link must prepare and anticipate future situations; psychologists, sociologists, artists, food scientists, business, MPs, government officials. If at home, you can produce a dozen tomatoes, do it and avoid unnecessary expenses. If we let the doctors alone and other health officials deal with the problem alone, they will end up exhausted. And after the outbreak, we could face hunger because few products were produced; we have to find a way to continue foods production.

Everybody have to find a problem and resolve it as he can.

We have no evidence that foods can transmit this virus, but living cells of meat could contain this virus.We must be careful

Gamal Enan Does this mean minimally processed foods might stand a risk? This is because they contain active cells that the virus can utilize for active replication.

Ahotondji Mechak Gbaguidi the situations differ from country to country. Most African countries (except South Africa and few others) have little or no value chain within the food system unlike in Western countries where there are more middle-income earners who readily purchase processed food off the shelf.

The average citizen in Nigeria, for example, depends on the daily income that comes from goods s/he sells daily which is about $2. Such people can not survive the stay at home order without government interventions which may never come.

Yes

James

Yes James. You're right.

For those who might be interested, I believe this webinar will provide deeper insight:

https://iafp.cmail20.com/t/ViewEmail/d/971949F10C800FBD2540EF23F30FEDED/8453E0DA1CD3C098D8E2A916412CAE5B

Thanks James for the webinar link. Inasmuch as the impact is global, i believe the effect on developing economies would be huge.

1. lack of storage and logistics is going to lead to huge losses of perishable goods, Farmers are going to lose, food is going to be scarce and expensive after this pandemic

Thanks, dear..i believe that pandemic effects on economics, human health.. and food expensive

http://www.fao.org/2019-ncov/q-and-a/food-safety/en/

https://jamanetwork.com/journals/jama/fullarticle/2764560

https://www.health.state.mn.us/people/foodsafety/emergency/covid.html

https://www.ift.org/news-and-publications/news/2020/april/09/who-ec-publish-covid-19-food-safety-advice

https://ucfoodsafety.ucdavis.edu/covid19-food-safety-resources

Healthy, safe and happy World Food Safety Day! 🍒🍇🥑

It must always be an habit washing carefully the food, not only for Covid19!

Thanks for sharing that perspective. Personal hygiene can not be over emphasised.