A group of food experts concluded an unlikely chance that COVID-19 could be transmitted through food.
In a detailed report, this “high likelihood that the virus cannot be transferred through edible stuff” was reported by The International Commission on Microbiological Specifications for Foods (ICMSF)
In a statement, they said that “The ICMSF believes that it is highly unlikely that the ingestion of SARS-CoV-2 will result in illness; there is no documented evidence that food is a significant source and/or vehicle for transmission of SARS-CoV-2.”
They also added that even if people could eat something contaminated with the virus and become infected that way, it’s never been seen to have happened, they said.
“To date, there has not been any evidence that food, food packaging, or food-handling is a source or important transmission route for SARS-CoV-2 resulting in COVID-19. There are no foods that should be considered a risk or warrant consideration as a vector for SARS-CoV-2,” they also added.
Evidence leading to the virus being present on food products, ingredients, and packaging materials is very weak, linking food or its packaging as a source of cross-contact infection. However, it is still prudent to emphasize acceptable food hygiene practices, the group said.
Some countries have restricted food imports, tested imported products, or asked companies to state their products are coronavirus-free, but none of this is necessary, the ICMSF said.
Besides, there were “focus for food businesses should be on protecting food workers, consumers and restaurant patrons from becoming infected by person-to-person SARS-CoV-2 spread.”
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