AFFI and NC State University released study results, confirming 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 food-borne COVID-19. This conclusion substantiates similar statements made by the U.S. Centers for Disease Control and Prevention, U.S. Food and Drug Administration (FDA), U.S. Department of Agriculture (USDA) and the WHO.
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.
AFFI Senior Vice President of Scientific Affairs, Dr. Sanjay Gummalla said, “There is just no scientific evidence in the currently available literature to support that SARS-CoV-2 can be spread by foodborne routes.” He 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.
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.
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 if the food to come into contact with a surface or hands that were contaminated with SARS-CoV-2.” He concluded saying that 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.
