The impact of COVID‐19 on food systems, safety, and security—a symposium report

Author:

Cable Jennifer1,Jaykus Lee‐Ann2,Hoelzer Karin3,Newton John4,Torero Maximo5

Affiliation:

1. PhD Science Writer New York New York

2. Department of Food, Bioprocessing and Nutrition Sciences North Carolina State University Raleigh North Carolina

3. Pew Charitable Trusts Washington DC

4. American Farm Bureau Federation Washington DC

5. Food and Agriculture Organization, United Nations Rome Italy

Publisher

Wiley

Subject

History and Philosophy of Science,General Biochemistry, Genetics and Molecular Biology,General Neuroscience

Reference27 articles.

1. French Agency for Food Environmental & and Occupational Health & Safety.2020.OPINION of the French Agency for Food Environmental and Occupational Health & Safety on an urgent request to assess certain risks associated with COVID‐19.

2. Qian H. T.Miao L.Liu et al.2020.Indoor transmission of SARS‐CoV‐2.https://doi.org/10.1101/2020.04.04.20053058.

3. Turbulent Gas Clouds and Respiratory Pathogen Emissions

4. Detection of SARS‐CoV‐2 in different types of clinical specimens;Wang W.;JAMA,2020

5. Testing the Efficacy of Homemade Masks: Would They Protect in an Influenza Pandemic?

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