A number of news items in the last few days have raised again, questions about the role of food as a vector in the spread of the SARS-CoV-2 virus:
So, we have a reinstated lockdown of Auckland in New Zealand after a family, one of whom works at a cold store, tested positive for the virus, and; import suspensions imposed by Chinese Authorities after the virus was isolated from outer packaging and from frozen food. So lets put it back into perspective and take a look at the science and associated risk assessment.
‘There is currently no evidence that people can catch COVID-19 from food or food packaging. COVID-19 is a respiratory illness and the transmission route is through person-to-person contact and through direct contact with respiratory droplets generated when an infected person coughs or sneezes.’
Whilst there is still much we don’t know, we do know that to multiply the virus requires a live animal or human host. We also know that the virus can survive on surfaces and that this can be a transmission route via touching eyes, nose or mouth.
The role of food in transmission is limited then to its packaging or the food itself as a vector on which the virus can survive without growth. Earlier this year the Food Standards Agency commissioned the Advisory Committee on the Microbiological Safety of Food, (ACMSF) – Specifically the Scientific Advisory Committee, to review existing research and conduct a Qualitative Risk Assessment to address the question: What is the risk of food or food contact materials and surfaces being a source or transmission route of SARS-CoV-2 for UK consumers?
The report, published in June reveals the probability that UK consumers will receive potentially infectious exposures of SARS-CoV-2 via the consumption of food or the handling of food contact materials or packaging as Negligible for food of animal origin and Very Low for other food.
Negligible being so rare that it doesn’t merit being considered and Very Low being very rare but cannot be excluded. I have to mention that there is a significant degree of uncertainty around the risk assessment as there are many unknown variables and gaps in data, with assumptions made using research from closely related coronavirus’s SARS-CoV and MERS-CoV. However with the right precautions in place overall the risk for the UK consumer is still very low.
The report states that virus present in chilled and frozen foods can survive for a period of weeks, with some research showing negligible loss of titre on frozen products, even after defrosting. However, when considered in the round ACMSF concludes that this is unlikely to significantly alter the likelihood of exposure for the consumer. That means the risk is still Very Low.
For the frozen food sector in particular it’s important to keep these news reports in perspective. Frozen represents the vast majority of temperature controlled global trade and is therefore more likely to be sampled for testing on import and it’s in the supply chain for much longer. Overreaction would be devastating to parts of the industry and food chain already working very hard to avoid food waste.
So, keep a cool head (no pun intended). The advice remains the same, these are manageable risks for the food industry:
‘BFFF are aware of reports circulating in the media regarding New Zealand investigating freight as the possible transmission route for a recent Covid-19 outbreak. BFFF are monitoring the situation’
So watch this space for updates; establish the facts and assess the real risks before taking action. In the meantime the key is to have disciplined use of good control processes.
I’m always very happy to receive comments and feedback. Feel free to start a conversation or mail me direct at su@sudakinconsulting.com
1 Comment
Useful article especially in the present stage of still learning about this virus.
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