Covid-19 and food transmission: Meat, dairy, nuts, fruit and veg potential carriers, but may not spread virus - Review More studies are emerging of food products as a potential carrier for SARS-CoV-2, the coronavirus causing COVID-19, according to new review of the research, but there is no evidence of it leading to transmissions. hort te. China finding t le of transmitting om some 20 countries, 8 up checks on incoming food imports and tightening its cold chain management inMeat and meat products Most recently, China tested the presence of SARS-CoV-2 n salmon from Europe, poultry from US, and frozen chicken wings fram Brazil ‘These could have been contaminated anywhere along the food supply chain. from slaughter, manufacturing, storage and distribution, through infected surfaces, equipment and personnel. In general, seafood, beef, poultry, and pork are highly contaminable due to its optimal nutrient conditions (protein, fat. iron, vitamins) for pathogens as wel as its poor hygiene conditions during processing. Researchers recommend that raw meat be properly heat treated at more than 60°C for atleast 30 minutes before consumption tokill pathogens (One study suggested that heat treatment at 70°C for S minutes would decrease SARS-CoV-2 viral load from about 6 log TADSO/ML to an undetectable number in sausages, tis safer for wholesale meat distributors and retolers to provide raw meat from units possessing good manufacturing practices. good hygiene proctces. and good agricultural practices (GAP) certificates as carry-through contamination of meat by SARS-CoV-2 can be possible.” Dairy Dairy products like milk are good sources of protein, calcium and vitamin O, although its also highly susceptible to Foodborne pathogens. Heat treatment of milk such as pasteurisation is mandatory in most countries during industrial processing. Between two common pasteurisation methods - high-temperature short-time (HTST) pasteurisation and ultra-high temperature (UHT) treatment, researchers explained HTST (71°C, 15s) may not offer ample time to destroy SARS. cova They recommended the UHT treatment (130-150"C. 3 t0 55) on milk to be mare effective in reducing viral load because of the higher temperature, and lower detrimental effects on milk nutritional value, In terms of yoshurt, they added: “It is expected that the SARS-Co¥-2 viral load will decrease to @ non-detectable value uring the heat treatment of yogurt milk (90°C. 15 mins) before the fermentation stage." researchers said. “However the risk of cross-contomination after heat treatment should be considered.” By the end of fermentation. the final pH of yoghurt reaches a value of about 45. has been observed that SARS- CoV-2is stable in 2 wide pH range from 3 up to 10. Thus, there was a risk of SARS-CoV-2 survival during refrigerated storage.Fruits and vegetables Researchers said incidents of contaminated fruits and vegetables were often due to iigation with sewage ‘ss evidence showed that COvID-19 infected patients can excrete viral particles, there were concerns about the presence and stability of SARS-CoV-2 in sewage, which may end up in agriculture. Researchers suggest peeling the skin for items like potato before consumption, and washing those that cannot be peeled such as parsley, basil, chives, and berries with appropriate disinfectants like chlorinated water. Nuts Nuts may be another potential carrier of SARS-CoV.2. ‘Often, nuts such as almond, walnut, peanut, pistachio, and hazelnut are considered microbiologically safe due to their low moisture content. However, cross-contemination may occur at any point in production, from harvest, manufacturing, to retailing ina crowded gracery store with infected persons. ‘As SARS.CoV-2 possess high stability in environmental conditions, the carry-over contamination of nuts may happen. SARS-Cov-2 have been found in feces, surfaces such as copper. cardboard. plastic and stainless indicating. its high stability. 4s the nuts are usually not further processed at home, the risk of viral spread through nuts may increase Researchers said food handlers should be trained to carefully process foods in a way that avert any chances of cross-contamination during processing, “They added that the same precautions should be established for dried fruits, date palms, and other RTE food products. ‘They wrote: “More studies are suggested to be conducted considering the food as a possible vehicle for SARS-CoV-2 to Shed light on the exact transmission modes of this virus.”