SARS-COV-2 virus and food

Italian National Committee for Food Safety (CNSA) opinion of 9 MARCH 2021 on SARS-COV-2 virus and food In the light of the importance and topicality of the subject, and considering the specific requests for clarification made by the Advisory Section of Consumer and Producer Associations and by other stakeholders, the Food Safety Section deemed it appropriate to carry out an analysis of current knowledge concerning the relationship between viruses and food. Based on the existing international studies, pending possible subsequent modifications and/or clarifications, it can be concluded that there is no scientific evidence to suggest that the SARS-CoV-2 virus is transmitted via food through raw or cooked food. Under normal conditions, there is no evidence yet that contaminated packaging transmits the infection, and the risk of SARS-CoV-2 infection through food contact materials, packaging and surfaces appears negligible. The most important preventive measures to be applied by workers involved in food distribution and sales are physical distancing, good personal hygiene with frequent hand washing and the application of general food hygiene rules. Consumers should be reminded that when shopping, it is good practice to keep a distance of at least 1.5 metres from one another, sanitise the shopping cart or basket, sanitise their hands before and after using the shopping cart or basket and/or protect hands with gloves to be disposed of in special containers after shopping, as well as to use a properly worn mask for all the time spent in the supermarket. At home, there is no need to sanitise food packaging, but it is necessary to wash hands after handling packages. While temperatures used for cooking are sufficient to inactivate the coronavirus, refrigeration and freezing temperatures do not appear to cause a reduction in the viability of the virus. Washing with only drinking water appears to be sufficient to sanitise fruit and vegetables.IT; it; pdf; o.pinto@sanita.i