INTERNATIONAL NEWS
INCORPORATING COLD CHAIN
Scientific review shows coronavirus
not transmitted by food
By the American Frozen Food Institute (AFFI)
Although there is a slight chance for
virus contamination, there is no
evidence for the spread of SARS-
CoV-2 through consumption of food, or in
association with food packaging.
From April to August 2020, the American
Frozen Food Institute (AFFI), in partnership
with North Carolina State University (NC
State) researchers, conducted a scientific
literature review to understand the nature
of survival and persistence of SARS-CoV-2,
the virus that causes COVID-19, in foods
and on food contact surfaces and food
packaging materials, and the potential for
foodborne transmission.
Their work confirms that, although
there is a slight chance for virus
contamination, there is no evidence
for the spread of SARS-CoV-2 through
consumption of food or in association
with food packaging, and no known
cases of foodborne Covid-19.
This conclusion substantiates similar
statements made by the US Centers for
Disease Control and Prevention (CDC), US
Food and Drug Administration (FDA), US
Department of Agriculture (USDA) and the
World Health Organisation (WHO).
“There is just no scientific evidence in the
currently available literature to support that
SARS-CoV-2 can be spread by foodborne
routes,” says AFFI Senior Vice President of
Scientific Affairs, Dr Sanjay Gummalla.
Dr Lee-Ann Jaykus, William Neal
Reynolds Distinguished Professor in the
Department of Food, Bioprocessing,
and Nutrition at NC State, and former
NoroCORE Scientific Director added,
“External contamination of food with the
virus can only occur by direct exposure
to relevant secretions from infected
individuals, or indirectly were the food to
come into contact with a surface or hands
that were contaminated with SARS-CoV-2.”
The scientific literature confirms that
surface contamination can occur,
and that SARS-CoV-2 is unlikely to be
inactivated by freezing. The virus can
persist at refrigeration and ambient
temperatures for a matter of hours to
days, depending upon a variety of
environmental conditions and the state
of the virus (aerosol vs surface-deposited),
among other factors.
However, Dr Gummalla reiterates,
“It is highly unlikely that the virus could
be transmitted from consumption of,
or contact with, frozen foods. For that
to happen, a person would need to
consume food contaminated with viral
particles, then the virus would have to
reach the respiratory tract, and infection
would result only if an amount equal to
the infective dose happened to come
into contact with the right cells to initiate
virus infection. Alternatively, a person
would have to handle contaminated
food with their hands, then transfer the
virus by touching the nasal region or eyes,
and again infection would result only if a
sufficient amount of virus gained entry to
the individual’s respiratory tract. Frankly,
all the stars would have to align for such a
sequence of events to occur.”
Dr Jaykus explains, “The
overwhelmingly higher and most
significant mode of disease transmission
is through exchange or release of
respiratory droplets laden with the
virus, with transmission facilitated by
close contact to an infected individual
actively shedding the virus. Expending
resources on unsubstantiated foodborne
routes threatens our efforts to focus on
control strategies we know work against
respiratory spread.”
Relative to recent reports of SARS CoV-2
detection in some high protein foods or on
food packaging materials, it is important
to note that there are not yet scientifically
vetted protocols available for detection of
SARS-CoV-2 in these sample types.
This is especially important since the
methods used are unlikely to be able to
discriminate between virus that can cause
infection versus remnants of infectious
virus. “While there has been media
reporting on samples testing positive, it’s
not clear exactly what the methods are
or if the decisions to implicate foods are
based on the best available science,”
said Dr Ben Chapman, professor and
food safety extension specialist at North
Carolina State University.
Dr Jaykus concluded, “We are currently
relying on unsubstantiated reporting to
implicate foods in SARS CoV-2 transmission.
The international scientific community must
come together to assure that any future
implications are based on sound science
that is universally accepted for making risk
management decisions.” CLA
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www.coldlinkafrica.co.za COLD LINK AFRICA • October 2020