Covid-19 is not a food-borne virus. However, foods can become secondary sources of contamination, as can other surfaces. And therefore, their careful management by operators is essential. Focus on risk analysis, preventive and corrective actions. In an acronym, HACCP.
SARS-CoV-2. No evidence on food transmission, permanence on surfaces
The Ministry of Health Italian-as well as the German risk assessment agency (BfR, Bundesinstitut für Risikobewertung), EFSA (European Food Safety Authority), WHO (World Health Organization) and various other authorities – clarified how at present there is no scientific evidence regarding the transmission of SARS-CoV-2 through food consumption (1,2,3).
Recent experimental studies already referred to, after all, show the persistence of the new coronavirus for a long time on cardboard (24 hours), stainless steel (48 hours), plastic (72 hours = 3 days). The application of enhanced good hygiene practices — aimed at preventing contamination of food packaging and food itself with droplets (droplets of respiratory secretions) from infected, albeit asymptomatic, persons — is therefore reiterated in the FAO and WHO recommendations. On these premises, the writers’ (De Stefani, Journal) guidelines on the conversion of restaurants to food delivery ‘Covid-proof’ public establishments were developed. (4)
Food safety, raw and cooked foods
Scientific research to date has shown that respiratory viruses selectively infect precisely the cells of the respiratory system. Transmission of infection could then occur not so much through ingestion of contaminated food but rather through mucous membrane contact (eyes, nose, mouth) with hands not washed thoroughly after touching contaminated surfaces or food.
Risk analysis-that is, the likelihood that the contamination hazard of food and/or its packaging could cause a foodborne illness-focuses on products intended for consumption as-is(ready-to-eat). Both in the case of raw foods and also in the stages following the cooking of cooked foods. In fact, the inactivation of the virus (as well as other pathogens) through heat does not exclude the possibility of later contamination of the foods themselves, for example during packaging and/or delivery.
Bacteria vs. viruses
Given the same environmental conditions (temperature, humidity, more or less oxygen, pH, aW, organic residues) the fundamental difference between a bacterium and a virus is that bacteria, by binary cleavage, have exponential replicative capacity. Whereas viruses require a living organism to use as a host in order to live and multiply. And it is therefore that viruses are considered to be non-independent opportunistic organisms.
Food, even if fresh, consists of dead cells, which have lost their multiplicative capacity. As a result, viruses cannot take advantage of their energy and reproductive metabolism to keep themselves alive and spread in the environment. Thus, food can only be a passive vector, an amorphous vehicle of possible virus transmission but not also of hazard amplification.
HACCP, preventive and corrective actions
Risk analysis should always be applied to the specific conditions of the food handling processes in each individual organization, albeit referring to industry and compartment guidelines (which still, however, have not been updated to coronavirus risk. 5,6). The risk of SARS-CoV-2 contamination of any Ready-to-Eat food-i.e., not intended to be cooked following sale or serving and before consumption-and its packaging invariably entails a duty to update self-control procedures.
All organizations in the farm-to-fork food supply chain must therefore check-and where appropriate update-their HACCP manuals (i.e., contamination prevention measures, at the primary agriculture stage) against Covid risk. (7) Focusing on preventive actions, which must materialize in the effective adoption and reinforcement of good hygienic practices (GAP, GHP, GMP) at every stage of handling food and materials in contact with it. To be considered all, in this respect, on a par with any contact surface on which the virus could adhere and persist (up to 3 days, potentially) following contamination by droplets.
Memento
It is worth mentioning that:
– Covid-19 transmission can also occur from asymptomatic and paucisymptomatic individuals,
– symptoms of infection are not only respiratory but also gastrointestinal, (8)
– Enhanced hygienic precautions must also be considered for the safety and health of workers (9, 10).
Exclude promiscuity between raw and cooked foods as well as of different matrices (vegetable and animal), deferred processing, use of dedicated rooms and/or equipment, sanitization, proper and scrupulous use of personal protective equipment (PPE). Gloves and earmuffs, gowns and overshoes, but above all, masks and respirators whose concrete methods of use are still unfortunately poorly understood. Refers to the requirements to cover the face (nose, mouth and chin) well, never move the PPE until it is removed, discard in closed container after use, replace or sanitize before new use.
Last but not least.
, please note that all contaminants related to raw materials and environment, equipment and operators did not go into quarantine. On E.coli, staphylococcal enterotoxins, Salmonella and Listeria monocytogenes, eyes always open.
Dario Dongo, Fabrizio De Stefani, Andrea Gazzetta
Notes
(1) BfR.
Can the new type of coronavirus be transmitted via food and objects?
Updated FAQ 23.4.20, https://www.bfr.bund.de/en/can_the_new_type_of_coronavirus_be_transmitted_via_food_and_objects_-244090.html
(2) European Commission, Directorate-General for Health and Food Safety.
COVID-19 and food safety Questions and Answers.
. 8.4.20, https://ec.europa.eu/food/sites/food/files/safety/docs/biosafety_crisis_covid19_qandas_en.pdf
(3) Piedmont Region.
COVID-19 and food safety: answers to frequently asked questions.
.
(4) Alfonso Piscopo, Dario Dongo.
Raw and fresh foods, good anti-Covid practices.
. GIFT (Great Italian Food Trade). 8.4.20, https://www.greatitalianfoodtrade.it/sicurezza/alimenti-crudi-e-freschi-buone-prassi-anti-covid
(5) Giulia Torre, Dario Dongo.
Food safety, ABC operator responsibilities.
. GIFT (Great Italian Food Trade). 6.4.18, https://www.greatitalianfoodtrade.it/salute/sicurezza-alimentare-abc-responsabilità-operatori
(6) Dario Dongo.
Hygiene in restaurants, the ABC’s.
. GIFT (Great Italian Food Trade). 12/27/17, https://www.greatitalianfoodtrade.it/idee/igiene-nei-ristoranti-l-abc
(7) Dario Dongo.
Food safety and traceability, mandatory rules and voluntary standards.
. Free download ebook FARE(Food and Agriculture Requirements), Rome, 2016. https://www. greatitalianfoodtrade.it/libri/sicurezza-alimentare-regole-cogenti-e-norme-volontarie-il-nuovo-libro-di-dario-dongo
(8) Gu J, Han B, Wang J.
COVID-19: Gastrointestinal Manifestations and Potential Fecal-Oral Transmission.
. Gastroenterology. 2020;. doi:10.1053/j.gastro.2020.02.054
(9) Amaranta Traversa et al. Covid-19 and occupational safety. Protocol 24.4.20. GIFT (Great Italian Food Trade). 1.4.20, https://www.greatitalianfoodtrade.it/sicurezza/covid-19-e-sicurezza-sul-lavoro-protocollo-24-4-20-l-abc
(10) Dario Dongo.
Covid-19, worker safety and liability.
. GIFT (Great Italian Food Trade). 1.5 .20 , https://www.greatitalianfoodtrade.it/sicurezza/covid-19-e-sicurezza-sul-lavoro-protocollo-24-4-20-l-abc
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
Veterinarian at the University of Padova, specializing in the inspection of food of animal origin and specializing in breeding, hygiene, pathology of aquatic species and control of derived products. After various experiences as quality manager in the collective catering sector and management of an accredited laboratory for agro-food analysis, he is a manager at the Veterinary Service of Food Hygiene (SVIA) of ULSS 7 Pedemontana (Veneto)
Irreverent veterinarian. Specialist in Hygiene of food of animal origin, master in Lean Health Care Management, Veterinary Public Health, Business Intelligence and Knowledge Management. AGENAS Area 4 Expert (Clinical, Organizational, Epidemiological, Social), Quality Management Systems Evaluator of the competent Authority for Food Safety (ASL, Regions), Head of the audit group (RGA) on Operators in the Food and Feed sector. Currently Director of the Food Hygiene Veterinary Service of ULSS N. 7 Pedemontana (Veneto)
