AFFI and NC State study finds coronavirus not transmitted by food

Researchers from North Carolina State University (NC State) and the American Frozen Food Institute (AFFI) have confirmed that there is no evidence that the SARS-CoV-2, the virus that causes Covid-19, spreads via food consumption or related packaging.

NC State researchers and the AFFI carried out a study from April to August this year.

As part of this, they conducted a scientific literature review to gain a better understanding about the nature of survival and persistence of SARS-CoV-2 in foods and food contact surfaces, as well as packaging materials and the potential for foodborne transmission.

AFFI scientific affairs senior vice-president 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.”

However, researchers have affirmed that although there is a slight chance for virus contamination.

The conclusion made by the NC State researchers and AFFI confirms similar statements made by the US Centers for Disease Control and Prevention (CDC), the US Food and Drug Administration (FDA), the US Department of Agriculture (USDA) and the World Health Organization (WHO).

The study confirmed that surface contamination can occur and the virus is unlikely to be inactivated by freezing.

It also explained that the virus could persist at refrigeration and ambient temperatures for hours or days, depending upon the environmental conditions and the state of the virus.

NC State Department of Food Bioprocessing and Nutrition William Neal Reynolds Distinguished Professor Dr Lee-Ann Jaykus said: “External contamination of food with the virus can only occur by direct exposure to relevant secretions from infected individuals, or indirectly, was the food to come into contact with a surface or hands that were contaminated with SARS-CoV-2.”