When the COVID-19 pandemic started, not much was known about SARS-CoV-2 (the coronavirus) and its survival in food, on different materials and on surfaces. Since then, various food safety agencies have assessed the risk that the virus may be acquired through contaminated food or food packaging. The consensus is that there is currently no evidence that it is a risk to food safety.
The main route of infection is from person to person via contact with each other, breathing drops and aerosols of coughing, sneezing and talking. Therefore, it is not considered a foodborne virus.
We researched the scientific literature to see what it says about food safety and SARS-CoV-2. These included the survival of the virus, how it is transmitted and how it can be activated in food and on surfaces.
In general, the evidence suggests that the virus does not pose a risk to food safety. But it has caused disruptions in the global food supply chain.
One research question was whether the virus is transmitted via the fecal-oral route. The question arose because a study found viral genetic material in anal swabs and blood taken from patients. This was an important point because diarrhea is one of the symptoms of COVID-19. However, to date there are no reports indicating the transmission of the virus through fecal oral.
Furthermore, several studies have concluded that diarrhea in COVID-19 patients is unlikely to occur due to ingestion of contaminated food. Rather, it comes from the virus pathway, from the respiratory system to the digestive tract.
Where the coronavirus survives
Viruses usually survive well at low temperatures. Freezing can actually preserve it. It is therefore likely that SARS-CoV-2 will survive the freezing of food. But several studies have shown that this virus and similar viruses are inactivated by cooking food at frequently used temperatures.
The coronavirus appears to be stable at different pH values (3–10) at room temperature. It seems that more alkaline and acidic conditions outside this range inactivate the virus. This means that it is unlikely to survive the acidic environment of the stomach.
It is also likely that the virus will be present in foods in low concentrations. It is important that the coronavirus, like other viruses, cannot multiply outside their hosts. Therefore, it can not multiply in food.
It is well known that viruses that cause respiratory infections can be transmitted through the environment through indirect contact. It happens when someone touches infected surfaces and then touches his mouth, nose or eyes without first washing his hands.
Several experimental studies on the survival of the coronavirus on different types of surfaces under different conditions have been performed. The virus was found to survive on different surfaces for different periods of time, depending on environmental conditions and initial viral load.
Nevertheless, one should be aware that survival other than these studies, in a more realistic environment, may be outside the laboratory. The U.S. Centers for Disease Control and Prevention and other similar agencies and organizations do not consider infected areas to be the mainstay of SARS-CoV-2 transmission.
The current consensus is therefore that SARS-CoV-2 is not transmitted through food and that it is not likely to be transmitted through food packaging materials, but it can be spread by touching contaminated surfaces and then touching your mouth, nose or eyes. . It is therefore very important to thoroughly clean and disinfect food contact surfaces and especially surfaces and fittings with a lot of contact in a food environment.
Disinfection and prevention
SARS-CoV-2 belongs to the coronavirus family of enveloped viruses, making them susceptible to detergents and a variety of other microbial agents, even more so than fungi, vegetative bacteria and yeasts.
Studies have shown that the fatty layer around the virus is disrupted, leading to the inactivation of the virus when 0.1% sodium hypochlorite (dilute household bleach), 0.5% hydrogen peroxide and 62% –71% ethanol are used. These solutions significantly reduce SARS-CoV-2 on surfaces, after one minute of exposure.
Several agencies have published a list of approved disinfectants for use against SARS-CoV-2 in industrial environments, namely the United States Environmental Protection Agency, Canada Health and the European Union.
Finally, the greatest risks associated with COVID-19, person-to-person transmission and aerosolized transmission remain in the food environment, including manufacturing, retail and food service. In fact, there have been several COVID-19 outbreaks between farm workers and in food processing plants.
Dusan Petkovic / shutterstock
This is why it is important to observe the proper hygienic measures by wearing appropriate personal protective equipment (such as masks) and practicing proper hand hygiene and physical distance. Food companies – like everyone else – must ensure that their employees are vigilant in wearing masks, hand washing, maintaining a physical distance and regular cleaning and disinfection of surfaces and tools with high contact.
In summary, the discovery of SARS-CoV-2 on food or food packaging may raise concerns about food safety, but it does not indicate a risk to public health. Therefore, it should not be a basis to restrict food trade or to initiate a food recall. Reflecting on the food supply chain in a connected way – integrating health, food security and sustainability – will be an important part of controlling future pandemics.