TRANSMISSION OF THE VIRUS THROUGH FOOD - WHAT DOES THE STATE DEPARTMENT SAY?

 Filenews 8 November 2020

Scientists and authorities around the world are monitoring the spread of the SARS-CoV-2 virus and point out that according to data so far, transmission of the virus through food consumption is unlikely, the Ministry of Health says, after 92 cases were detected in a Slaughterhouse.

In particular, according to the European Food Safety Authority there is no evidence that food poses a risk to public health in relation to COVID-19. The European Authority further notes that scientific data on previous outbreaks of similar coronavirus infections (SARS-CoV, MERS-CoV) show that there has been no transmission through food consumption and that, on the basis of the data available to date, it does not appear that the new coronavirus is different from the previous ones in terms of its transmission through food intake.

The European Centre for Disease Prevention and Control (ECDC) has also stated that the virus spreads from person to person, mainly through the respiratory tract. In addition, according to the German Risk Assessment Agency (BfR) there are no known reports of infections from other coronaviruses due to food consumption or contact with dry surfaces.

Transmission through surfaces recently infected with viruses is however possible by touch, as pathogens found in the hands can enter through the mucous membrane of the nose, mouth or eyes and lead to infection.

However, this is likely to occur only in a short period of time after the surface is infected by a diseased person, due to the relatively low stability of the coronaviruses in the environment. Finally, the French National Food Health and Safety Authority (ANSES) also states, on the basis of the knowledge to date, that direct transmission of SARS-CoV-2 through the digestive tract is excluded.

Consumers are therefore required to observe simple hygiene rules when making food such as:

• Basic hygiene and safety rule in the kitchen,

• Good washing of hands with soap,

• Good cooking of food (meat),

• Proper storage of food susceptible food at refrigerator temperature,

• Cleaning the meat cutting surface after each use,

• Avoid infections by using different cutting surfaces for fish, meat, vegetables and bread, and it is recommended not to leave other foods next to raw meat.