COVID-19 (Novel Coronavirus)
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COVID-19, a highly infectitious respiratory disease in humans, caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). The virus probably emerged from an animal source in Wuhan (China) and spreaded globaly from person to person. Most people infected with COVID-19 have had mild to severe respiratory illness with symptoms of cough, fever, and shortness of breath. In some cases, patients had pneumonia in both lungs, multi-organ failure, and even death. The World Health Organization (WHO), on March 11, 2020, declared the novel COVID-19 outbreak a global pandemic. [NALT]
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Showing 7 of 7 Publications
Orange Juice Consumers' Response to the COVID-19 Pandemic
Yan Heng, Marisa Zansler, and Lisa House
Facts about Wildlife Diseases: Bats and Coronaviruses
Holly K. Ober and Samantha M. Wisely
Pandemic Impacts on Florida Farmworkers: Emerging Takeaways to Inform Outreach and Policymaking
Colby Silvert, Whitney A. Stone, John M. Diaz, and LaToya J. O’Neal
This publication aims to synthesize emerging takeaways from reporting and literature on the challenges experienced by US farmworkers during the COVID-19 pandemic, highlighting examples from Florida, when possible.
Facts about Wildlife Diseases: SARS-CoV-2 in White-Tailed Deer
Samantha M. Wisely
SARS Cov2, the virus that causes COVID-19, has been discovered in white-tailed deer. This publication provides information to the general public, hunters, and deer farmers as to what SARS CoV2 is, the evidence for COVID-19 in deer, and if people can get COVID-19 from deer.
COVID-19 and Nutrition
Farah Tadros, Susannah Folsom, andJeanette Andrade
The purpose of this new 4-page publication of the UF/IFAS Food Science and Human Nutrition Department is to discuss remaining hydrated, foods to consume, and programs and resources that are available as one battles and recovers from COVID. Written by Farah Tadros, Susannah Folsom, and Jeanette Andrade.
An Interview Guide for Assessing Change, Innovation, and Risk Management within the Food System in Response to COVID-19
David Outerbridge, Christa D. Court, Laura Birou, Catherine Campbell, Sebastian Galindo, Eyrika Orlando, Fritz Roka, and Kelly Wilson
Extension professionals were, and in many cases still are, heavily involved in assessing how the COVID-19 pandemic impacted agribusiness operations and the broader food system. This publication describes the process that a core project team of Extension professionals and researchers from the University of Florida and Florida Gulf Coast University followed to design and implement an interview guide to harmonize the collection of such information from food system businesses in Florida. We discuss benefits of this method, tools that improved efficiency during implementation, and considerations for others who might want to modify and use this interview guide in their own state or region.