‘Highly unlikely Covid-19 is a food-safety risk’
A SOUTH African food microbiologist is one of several authors of an international position paper on Covid-19 and food safety which posits that it is “highly unlikely” that the virus presents a food safety risk.
Dr Lucia Anelich contributed to the scientific paper which was recently released by the International Commission on the Microbiological Specifications for Foods (ICMSF), of which she is the only South African member.
The ICMSF Position Paper on Sars-CoV-2, the virus that causes Covid-19, and food safety was penned in response to global concerns that the virus had been detected on food packaging, leading businesses to raise questions about whether it could be transferred to people.
In the paper the ICMSF states that it believes that it is highly unlikely that the ingestion of Sars-CoV-2 will result in illness and that there is no documented evidence that food is a significant source or vehicle for transmission of Sars-CoV-2.
“In principle, the virus causes illness only when it gains access to the lungs and other body tissues through the respiratory tract and the surface mucosal tissues, for example, eyes and nose lining. While ingestion of the virus could potentially result in Covid-19 infection, oral transmission via food consumption has not been reported,” the ICMSF said.
However, the scientists said that the SARS-CoV-2 virus was an important occupational hazard that may affect the health of employees and their availability and ability to work.
When workers are affected by Covid- 19, they should not attend work for a period of time consistent with medical and government advice to prevent further spread of the virus.
Another less likely possibility is that the virus spreads indirectly via cross-contamination from surfaces.
Virus particles have been reported to survive for hours to days on surfaces.
However, the chance of transmission through inanimate surfaces appears to be very small. “The ICMSF believes that it is highly unlikely that the ingestion of Sars-CoV-2 will result in illness; there is no documented evidence that food is a significant source and/or vehicle for transmission of Sars-CoV-2,” the scientists said.
“Despite the many billions of meals consumed and food packages handled since the beginning of the Covid-19 pandemic, to date there has not been any evidence that food, food packaging or food handling is a source or important transmission route for Sars-CoV-2 resulting in Covid-19.
“Considering that there are to date, no proven cases or scientific associations between food consumption and Covid-19, it is highly unlikely that Sars-CoV-2 constitutes a food safety risk,” the scientists said.
“There are relatively few reports of Sars-CoV-2 virus being found on food ingredients, food products, and packaging materials. Viruses present on food or food packaging will also lose viability over time.
“Following a risk- based approach, it is very unlikely that such contamination would result in infection.”