March 18, 2020 — In a March 17 statement, Maine Department of Marine Resources Commissioner Patrick Keliher addressed the state’s lobster industry, as the impact of the coronavirus is beginning to be felt.
Keliher opened by shutting down rumors about a potential closure of the lobster fishery.
March 18, 2020 — Diversified Communications, the organizer of Seafood Expo Global/Seafood Processing Global, is considering 23 to 25 June, 2020, as the new dates for the seafood exhibition, which had been scheduled for 21 to 23 April.
Seafood Expo Global was postponed on 10 March due to public health and safety issues posed by the global COVID-19 coronavirus pandemic. Travel and mass gathering restrictions also played a role, Diversified Communications Group Vice President Liz Plizga said. In its original announcement, Diversified said it would provide new dates for the expo on 18 March.
March 18, 2020 — The topic of food security has been on the mind of forward thinkers for years now, who primarily have focused on access to food as affected by natural disasters. As Covid-19 closes ports, markets and distributors, and social distancing practices threaten the supply chain for goods and services, many of us are discovering how valuable local products are.
Some of my Maine-based social media groups have been filled with posts from the staff of locally owned stores, detailing the products they have for sale, and from local farmers hoping to find new distribution points for their goods and to remind local buyers that not everything is sold out, despite the popularity of Empty Shelf Shots.
I’m feeling lucky to live in a state with small-scale farmers and fishermen. The products being delivered locally are made, grown and caught right here. On Friday, as my office was closing for the foreseeable future, I hauled home 20 pounds of Maine blueberries and 10 pounds of Gulf of Maine scallops for the freezer.
This pandemic is a reminder that a global marketplace can satisfy our worldly desires, but it cannot sustain us through deeply troubled times when our access is limited. Diversification of markets would ideally include expanding local distribution points, as well as global ones. And if we as consumers want access to our local products in times of trouble, then we have to keep buying them even when the world opens up to us again.
March 18, 2020 — Restaurants are calling on the U.S. government to provide aid in the wake of closures and limited-capacity requirements for foodservice in most states due to coronavirus.
More than nine million jobs in the leisure and hospitality sector are threatened, while 3,634 jobs have already been cut due to the COVID-19 outbreak, according to Challenger, Gray & Christmas, an executive outplacement firm.
March 18, 2020 — HONOLULU — The following was released by the American Tunaboat Association, StarKist Samoa, and the Western Pacific Regional Fishery Management Council:
Consumers bracing against Covid-19 have raised demands not only for health and safety products but also for many food staples, including tuna. According to an NPR report yesterday, tuna sales were up more than 31 percent last week compared to the same time last year.
StarKist Samoa, located in the US Territory of American Samoa, supplies tuna for the US market.
“The StarKist Samoa operation relies on the US tuna fishermen, and direct fish deliveries to the cannery are a major component of our business model,” said StarKist Samoa in a statement today. “We have seen an increase in sales that has been attributed to the Covid-19 impact, and we are doing our best to keep up with the demand. It’s important to note that the global impact of Covid-19 highlights the importance of keeping US suppliers and producers in business to ensure we can sustain the tuna supply for US consumers. It continues to be a struggle for the US tuna fisherman to stay in business. The Pacific Remote Islands Marine National Monument, as well as the continued burdens of the international fishing restrictions, has had a detrimental impact on both our US tuna fishermen and the American Samoan economy. In addition, these measures have had little or no impact on tuna conservation or the protection of sensitive marine habitats. Any interruption to the StarKist Samoa supply chain impacts our company’s ability to provide healthy seafood products to our US customers.”
Under US law, American tuna purse-seiners are stringently managed under regulations and enforcement regimes that are far more robust than those of other nations. Among the regulations for US purse-seiners is the requirement for vessels to carry fishery observers.
“The current situation poses critical problems for the operation of the US tuna purse-seine fleet on almost every level,” notes Bill Gibbons-Fly, executive director of the American Tunaboat Association (ATA). The nonprofit organization, established in 1917, represents the owners and operators of the US Pacific tuna purse-seine fleet and is the last true distant-water fishing fleet operating under US flag. “Most Pacific Island countries that provide observers have pulled those observers off boats and called them home,” Gibbons-Fly adds. “We expect others to follow. The increasing travel constraints throughout the Pacific are complicating efforts to get crew, repair parts, technicians and supplies to boats in a timely fashion. And some ports where the boats would offload or transship fish are simply closed to them. This combination of factors not only puts the immediate operations of the fleet at risk, but also raises questions about the ability of this industry, along with many others, to overcome the broader economic and social disruption caused by the current pandemic.”
For further information contact Gibbons-Fly at (410) 940-9385 or wgibbons-fly@atatuna.com; Archie Soliai, government and community relations manager, StarKist Samoa, and chair of the Western Pacific Regional Fishery Management Council (WPRFMC) at Archie.Soliai@StarKist.com; or Sylvia Spalding of the WPRFMC at (808) 383-1069 or sylvia.spalding@wpcouncil.org.
March 18, 2020 — The following was released by the Food and Drug Administration:
Q: Is the U.S. food supply safe?
Currently there is no evidence of food or food packaging being associated with transmission of COVID-19.
Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission.
The virus is thought to spread mainly from person-to-person. This includes between people who are in close contact with one another (within about 6 feet), and through respiratory droplets produced when an infected person coughs or sneezes. These droplets can land in the mouths or noses of people who are nearby or possibly be inhaled into the lungs. It may be possible that a person can get COVID-19 by touching a surface or object that has the virus on it and then touching their mouth, nose, or possibly their eyes, but this is not thought to be the main way the virus spreads. However, it’s always critical to follow the 4 key steps of food safety—clean, separate, cook, and chill – to prevent foodborne illness.
Q: Will there be food shortages?
There are no nationwide shortages of food, although in some cases the inventory of certain foods at your grocery store might be temporarily low before stores can restock. Food production and manufacturing are widely dispersed throughout the United States and no widespread disruptions have been reported in the supply chain.
FDA is closely monitoring the food supply chain for any shortages in collaboration with industry and our federal and state partners. We are in regular contact with food manufacturers and grocery stores.
Q: Where should the food industry go for guidance about business operations?
Food facilities, like other work establishments, need to follow protocols set by local and state health departments, which may vary depending on the amount of community spread of COVID-19 in a particular area. We encourage coordination with local health officials for all businesses so that timely and accurate information can guide appropriate responses in each location where they have operations.
Q: A worker in my food processing facility/farm has tested positive for COVID-19. What steps do I need to take to ensure that the foods I produce are safe?
Coronaviruses are generally thought to be spread from person-to-person through respiratory droplets. Currently, there is no evidence to support transmission of COVID-19 by food. Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission.
If an employee is confirmed to have COVID-19, employers should inform fellow employees of their possible exposure to COVID-19 in the workplace but maintain confidentiality. Sick employees should follow the CDC’s What to do if you are sick with coronavirus disease 2019 (COVID-19). Employers should consult with the local health department for additional guidance.
While the primary responsibility in this instance is to take appropriate actions to protect other workers and people who might have come in contact with the ill employee, facilities should re-double their cleaning and sanitation efforts to control any risks that might be associated with workers who are ill regardless of the type of virus or bacteria. For example, facilities are required to maintain clean and sanitized facilities and food contact surfaces.
See: FSMA Final Rule for Preventive Controls for Human Food.
Q: Do I need to recall food products produced in the facility during the time that the worker was potentially shedding virus while working?
We do not anticipate that food products would need to be recalled or be withdrawn from the market because of COVID-19, as there is currently no evidence to support the transmission of COVID-19 associated with food or food packaging.
Additionally, facilities are required to control any risks that might be associated with workers who are ill regardless of the type of virus or bacteria. For example, facilities are required to maintain clean and sanitized facilities and food contact surfaces.
Q: If a worker in my food processing facility/farm has tested positive for COVID-19, Should I close the facility? If so, for how long?
Food facilities need to follow protocols set by local and state health departments, which may vary depending on the amount of community spread of COVID-19 in a given area. These decisions will be based on public health risk of person-to-person transmission – not based on food safety.
March 17, 2020 — The full financial effects of the coronavirus outbreak are starting to become apparent in seafood markets across the globe, reports American Shipper.
In Australia, for instance, a fisheries and aquaculture sector very dependent on Chinese seafood demand is likely to see a decline in earnings of $389 million due to the excess product that traders are unable to send to the country.
It’s a similar issue in Canada, where the previously booming trade of live Atlantic lobsters to China has ground to a halt after both China and other nearby Asian countries stopped accepting deliveries from seafood shipping companies.
Likewise, the trade of baby eels, or elvers, from Maine in the US to China is also at a standstill — bad news for a $168m industry nearly entirely dependent on the trade route for its custom.
March 17, 2020 — Around Bristol Bay, community leaders, health facilities and local entities are working to coordinate their preparations for the coronavirus.
Thousands of fishermen, processors, and cannery workers will travel to Bristol Bay in the coming months to participate in the commercial fishery. As of Thursday afternoon, no one in the region had been tested for COVID-19, the disease caused by the coronavirus. Alaska’s first known case of the disease was announced Thursday afternoon.
The Bristol Bay Area Health Corporation can now send Q-tip swabs to commercial labs to test for the disease. Dr. Cathy Hyndman is the clinical director for BBAHC.
“Once again, you still have to get the Q-tip in the viral juice to keep it alive until it gets down to the testing center,” Hyndman said. “And there are time limits on how quickly the thing must get there. It seems to be within 72 hours of obtaining the sample. Which is a challenge in the bush.”
Hyndman said they are discussing ways to get the swabbing materials needed for testing out to village clinics if necessary. BBAHC is holding continual education meetings with health aides on prevention, who needs to get tested, and how to administer the test.
March 17, 2020 — Crowds have thinned at Seattle’s famed Pike Place Fish Market, as fears of the spread of coronavirus are keeping more and more consumers home.
The normal scrum of phone-wielding tourists surrounding the typically boisterous fish market was practically absent over the weekend, but Anders Miller, one of the market’s four co-owners, said the drop in foot traffic has coincided with a spike in online orders.
March 17, 2020 — The following was released by the Pacific Fishery Management Council:
Due to public health concerns related to COVID19 the Pacific Fishery Management Council will be conducting the following Salmon hearings via webinar only.
We recognize these meetings are typically held in person, but given the circumstances we feel the webinar platform is the best way to proceed. We appreciate your patience and flexibility.
The links below will take you to the specific meeting information participation:
Attendee instructions:
A few days in advance of the meeting, please reference the following materials and video to practice joining the meeting. This is to ensure your ability to participate, as troubleshooting moments before the meeting will be difficult.
Alternative ways to provide public comment:
Public comment is also being accepted through March 27th at 5pm via our E-Portal. Agenda Item E.1 is the most appropriate for Salmon alternatives adopted in March.