Prof. Jeffrey Farber, Department of Food Science, was interviewed by the Hamilton Spectator for an article on whether it’s safe to order takeout during the pandemic.

Farber, a food microbiologist, noted that when this virus lands on surfaces, its potency begins to degrade by 50 per cent for each seven-hour period, losing its ability to be infectious with each passing hour.

“To date, there have been no reports of any illnesses linked to food or food packaging and the COVID-19 virus,” he said.

Farber is the director of the Canadian Research Institute for Food Safety at U of G.

He recently created a video to explain how to cook safely for others during the pandemic, as well as a second video offering tips for safe grocery shopping.