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Source: COVID-19 Transmission  Nov 25, 2020  3 years, 4 months, 3 weeks, 1 day, 21 hours ago

COVID-19 Transmission: Research Finds That Food Products Are Potential SARS-CoV-2 Carriers

COVID-19 Transmission: Research Finds That Food Products Are Potential SARS-CoV-2 Carriers
Source: COVID-19 Transmission  Nov 25, 2020  3 years, 4 months, 3 weeks, 1 day, 21 hours ago
COVID-19 Transmission: Despite constant denials by the WHO and also the  U.S. CDC due to lobbying from powerful food conglomerates and interest groups, more emerging studies are showing that food products including frozen seafood and meat supplies can be potential carriers of the SARS-CoV-2 coronavirus.


 
The study findings were published in the peer reviewed journal: Food Control. https://www.sciencedirect.com/science/article/pii/S0956713520306708
 
To date, the various transmission modes of SARS-CoV-2 have not been completely determined. SARS-CoV-2, the causative agent that causes the COVID-19 disease, spreads primarily through respiratory droplets. In some cases, airborne transmission is possible. Now however some scientists believe that the SARS-CoV-2 coronavirus can spread through food products.
 
Research scientists from the Shahid Beheshti University of Medical Sciences and the Food Safety Research Center in Iran has emphasized the risk of various staple food products, including meat, dairy, fruits, vegetables, and ready-to-eat foods, as potential carriers of SARS-CoV-2 transmission.
 
The presence of the SARS-CoV-2 RNA in feces of several patients shows the possibility of their fecal-oral route spread. Besides, people with gastric problems, including gastric intestinal metaplasia and atrophic gastritis, may be susceptible to this kind of COVID-19 infection.
 
Food may act as a potential vehicle of SARS-CoV-2 due to whether carry-through or carry-over contaminations. Considering carry-over, SARS-CoV-2 spread from personnel to food products or food surfaces is feasible. Beyond that, some shreds of evidence showed that pigs, rabbits and certain seafood can be infected by SARS-CoV-2. https://www.sciencedirect.com/science/article/pii/S2666524720300045
 
Thus, viral transmission through meat and seafood products may be conceivable, indicating carry-through contamination. As the spread rate of SARS-CoV-2 is high and its stability in different environments, especially food processing surfaces, is also remarkable, it may enter foods in whether industrialized processing or the traditional one. Therefore, established precautious acts are suggested to be applied in food processing units. The present review elucidates the risk of various staple food products, including meat and meat products, dairy products, bread, fruits, vegetables, and ready-to-eat foods as potential carriers for transmission of SARS-CoV-2.
 
This study investigates the risk of various staple food products as potential vehicles for SARS-CoV-2 transmission.
 
In the initial days of the pandemic, scientists discovered that the virus also affects the gastrointestinal tract, including the stomach, small intestine, and colon. Hence, the fecal-oral route for SARS-CoV-2 transmission is possible.
 
Individuals with gastric problems such as atrophic gastritis and gastric intestinal metaplasia may be vulnerable to severe COVID-19 infection. https://www.gastrojournal.org/article/S0016-5085(20)30469-8/abstract