Coronavirus and food safety: what the studies say

By Lucia Anelich, Adjunct Professor, Food Sustainability, Central University of Technology
Jeffrey M. Farber, Professor of Food Safety, University of Guelph
Ryk Lues, Professor and Director: Centre for Applied Food Sustainability and Biotechnology , Central University of Technology
Valeria R Parreira, Researcher and Adjunct Professor, Food Science , University of Guelph

Food safety agencies have assessed the risk of acquiring COVID-19 from contaminated food or food packaging. They found that currently, there's no evidence that the virus is a food safety risk.

Read complete article

~	Exploring New Zealand’s unique wildlife and learning about conservation efforts

~	Uzbekistan’s new vehicle import regulations risk strengthening its most notorious monopoly

~	Reporters Without Borders releases 10 facts about media repression in Hong Kong

~	What’s the job of a company chair? South Africa’s rules aren’t clear and need fixing

~	Four major threats to press freedom in the UK

~	Five tales of violent, ambitious, brilliant women – what you should watch and read this week

~	How one 18th-century sermon triggered England’s first celebrity crush – with merchandise

~	The EU’s new ecocide law may still let environmental criminals get away with it

~	Supermarket Iceland is producing a manifesto on behalf of customers – but should retailers meddle in politics?

~	Gut microbiome: meet E coli – the infamous bacteria with an unfair reputation