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COVID-19 Resources

Food Industry FAQs

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COVID-19 Video FAQs International Series

  • COVID-19 is Not Foodborne (English) – How do we know for sure COVID-19 is not transmitted through food? Learn why COVID-19 is not a foodborne illness and how it spreads from person to person.
  • COVID-19 is Not Foodborne (Swahili) – Je! Tunajuaje hakika COVID-19 haipatikani kupitia chakula? Jifunze kwa nini COVID-19 sio ugonjwa wa chakula na jinsi inavyoenea kutoka kwa mtu hadi mtu.

COVID-19 Rapid Response Project

The Feed the Future Innovation Lab for Food Safety (FSIL) is working to address COVID-19 related food safety and food security challenges in five target countries (Bangladesh, Cambodia, Kenya, Nepal, and Senegal). There is no evidence that COVID-19 is transmitted through food or food packaging, but the food industry must implement technical, organizational and personnel measures to manage risks associated with COVID-19. It is particularly important to reduce person-to-person transmission in all parts of the food system (e.g., farming, harvest, slaughter, processing) thereby reducing disruptions in the supply chain, preventing shutdowns of processing facilities and sustaining a safe food supply.

Learn more about the project here.

Subject Matter Expert

Dr. George Ooko Abong'Dr. George Ooko Abong'

Department of Food Science, Nutrition and Technology
University of Nairobi, Kenya

Dr. Abong’ holds a bachelors, masters and doctorate degrees in Food Science and Technology. He currently lectures at the Department of Food Science, Nutrition and Technology at the University of Nairobi, Kenya, one of the premier University in East and Central Africa. Dr. Abong has worked at the University of Nairobi for the last twelve years with major roles being teaching, research, tutorials and consultancy. He is currently working as a senior lecturer and chairman of the Department and also chairs Food Science and Technology Platform of Kenya (FoSTeP-K), a professional body in Kenya. He has been involved in several consultancies including practical training on food handling and hygiene; milk processing; aflatoxin management in groundnuts and cereals; expert/professional member in ASARECA and Kenya Bureau of Standards (Kebs) technical committee towards harmonization of the East African Standards for Cassava, sweetpotato, fats and oils, cereals and pulses, meat and poultry products and potato products. He is a trained food safety expert with vast knowledge in quality assurance and risk analysis from the University of Ghent, Belgium. He has a wealth of experience in managing students and linking the University with industrial world and currently manages pilot plant, value addition platform at the University of Nairobi.

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University of Nairobi

College of Agriculture and Veterinary Sciences
Department of Food Science, Nutrition and Technology

Contact Information

Department of Food Science, Nutrition and Technology, University of Nairobi (UoN)
P.O. Box 29053, 00625, Kangemi, Kenya

Tel. (Office): +254-3592734-9, Extension 27093
Mobile: +254-735-508558/7000-73386
Email Addresses: /
Profile Link: Dr. George Ooko Abong’
Departmental Website: Department of Food Science, Nutrition and Technology
University Website: University of Nairobi, Kenya

This website is made possible by the generous support of the American people through the United States Agency of International Development (USAID). The contents are the responsibility of the authors and do not necessarily reflect the views of USAID or the United States Government. Program activities are funded by USAID under Cooperative Agreement No. 7200AA19LE00003.