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Assessing SARS-CoV-2 Transmission Risks and Mitigation Practices in Food Production Environments
About This Webinar
The past year you have likely mandated mask wearing, social distancing, washing hands protocols etc. Are these strategies still enough? The American Frozen Food Institute (AFFI) is collaborating with experts in the field of virology and risk modeling to better understand the potential pathways of SARS-CoV-2 transmission in food facilities and evaluate the strategies and interventions aimed at risk reduction. In this webinar, Emory University and North Carolina State University researchers will present their key findings and share actionable information to help our industry prioritize and advance appropriate mitigatory measures.
Who can view: Everyone
Webinar Price: Free
Featured Presenters
Associate Professor, Emory University
Dr. Leon’s area of research focuses on developing effective interventions to parasitic and enteric viral pathogens, especially those involved in foodborne and waterborne disease, by understanding the immune response of vulnerable individuals and the epidemiology of vulnerable populations to these pathogens. His areas of interest include preventing outbreaks and illness from fresh produce by improving grower health and the microbial safety of fresh produce and worldwide. He is particularly interested in the US-Mexico border.
Food Virologist, NC State University
Dr. Jaykus’s research is in food microbiology, with a specific interest in microbial food safety. She directs the USDA-NIFA Food Virology Collaborative, also called NoroCORE, a five-year, $25 million project. Dr. Jaykus’s students and staff also work in the development of pre-analytical sample processing methods to facilitate molecular-based detection of pathogens in foods, as well as the application of quantitative risk assessment in food safety.
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