South African COVID-19 Resource Portal – sacoronavirus.co.za

ICMSF on SARS-CoV-2 and Food Safety

ICMSF Position Paper on SARS-CoV-2 and food safety.

The internationally-renowned and gobally influential group, the International Commission on the Microbiological Specifications for Food (ICMSF), has produced a Position Paper on SARS-CoV-2 and food safety.  This was done in light of recent reports on detection of the virus on food and food packaging. As a member of ICMSF, Prof Lucia Anelich is proud to have been one of several authors compiling this paper.

NEW – Retainer Packages! Due to a high number of enquiries received and continuous developments regarding the COVID-19 virus, Anelich Consulting is now offering a variety of retainer packages. 

Disinfection / spray tunnel advisory
01 June 2020

Update on SARS-CoV-2 which causes Covid-19
07 September 2020 – Frequently Asked Questions with verified answers, including whether the virus is foodborne.

Webinar: SARS-CoV-2: Is it a food safety risk?
Watch a webinar presented by Prof Anelich on 30 March-02 April 2020.

Advice for Food Workers infographic
Download an A3 poster and 2-page information sheet available in English, Zulu and French.

Safe Grocery Shopping during COVID-19
Tips on conducting safe grocery shopping in the light of this pandemic.

Disclaimer: The advice related to COVID-19 is voluntary and provided in good faith to guide persons in the food industry and other stakeholders.    Advice is based on information published by public health and food safety authorities as well as scientific research.  Advice is not designed to replace medical assistance or care. Anelich Consulting cannot be held liable in any way, for omissions, errors or interpretations, whether in contract, delict, negligence, or otherwise, arising out of any advisory information.

South Africa is experiencing regular load shedding. The duration and frequency of load shedding will potentially affect the safety of food in a refrigerator. Refrigerated food should be safe as long as the power is out for no more than 4 hours, the refrigerator door is kept shut AND the fridge was running at 4 °C at the time of load shedding. Perishable foods are the most susceptible to spoilage and food safety concerns.

Prof Lucia Anelich authored a portion of a powerful South African position paper on “Priority Setting for Interventions in Pre- and Post- Pandemic Management: The Case of COVID-19” that was published last week by the South African Technology Network (SATN). She co-wrote the section on Food Security, Food Safety and the Food Supply Chain, together with Prof Ryk Lues from CUT.