Episode 2 - Interview with Dr. Emily Campbell on COVID-19, food microbiology, and the industry (11/29/20)

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Citation Needed Podcast

Citation Needed

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3 days ago

Citation Needed was founded by students studying Food Science and Technology at The Ohio State University. Today, we are a group of students from multiple majors throughout the university. Our goal is to provide our members with opportunities to communicate and share their science. New Podcast episodes will be released at the end of each month. Please like, comment and subscribe to stay tuned for our newest releases.

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Episode 2 - Interview with Dr. Emily Campbell on COVID-19, food microbiology, and the industry (11/29/20)

Citation Needed Podcast

29 minutes 3 seconds

4 years ago

Episode 2 - Interview with Dr. Emily Campbell on COVID-19, food microbiology, and the industry (11/29/20)

*Note: This episode was recorded on 11/29/20

Questions:

1. As someone who was in the final stages of getting their PhD at the time when COVID initially hit, what was your experience like? How did your colleagues and supervisors in academia respond to the pandemic? (1:18)

2. How has your experience working in industry been shaped by COVID? How is your day-to-day work life affected by it? (5:45)

3. Some of the more prominent food borne viruses that we are aware of are those like norovirus or Hepatitis A. Early on in the pandemic, the FDA released a statement saying that there was “no evidence” that SARS-CoV-2 was being transmitted by food and or food packaging. As someone with an extensive background in food microbiology, what is your take on this statement? Do you personally feel that food could serve as a likely transmission vehicle for COVID? (9:00)

4. How do you think scientists can better communicate concepts like mask wearing and vaccines to the general public? (13:30)

5. Research shows that the COVID pandemic beginnings are linked to a Seafood Wholesale market, and suggest it was an animal to human transmission (read in a review article published in Frontiers in Microbiology) Is this a common occurrence for a virus to be transferred to humans and in the future, should this be a concern for consumers of animal products? (16:19)

6. How does the food industry control the risk for bacterial and viral transmission in their facilities? Both from the employees and from the environment? (19:41)

7. To kill bacteria in food samples, we are taught to cook it, such as cooking chicken to above 165°F to kill Salmonella, would this type of heat treatment work with a virus? (23:12)

8. What sources of websites would you suggest to individuals who are looking for trustworthy advice about food safety or about the COVID pandemic? (25:36)

Sources:

--This was a nice review article talking about background and current research on COVID-19 and food; it was used to formulate questions 5-7. It’s a trustworthy journal with high impact factor and they provide the original sources for all their work too.

Olaimat, A.N., Shahbaz, H.M., Fatima, N., Munir, S., Holley, R.A. (2020). Food safety during and after the era of COVID-19 pandemic. Frontiers in Microbiology. 4. https://www.frontiersin.org/articles/10.3389/fmicb.2020.01854/full#B5