Source of infection: coronavirus can survive for a week on certain foods
While the Centers for Disease Control and Prevention and the FDA said there was no evidence of coronavirus infection through food or food packaging, new research suggests salmon could potentially carry traces of COVID-19. Fox News.
A new study by Chinese scientists suggests that traces of COVID-19 on salmon could remain a source of infection for more than a week.
Scientists at the South China Agricultural University and the Guangdong Academy of Agricultural Sciences in Guangzhou collected virus samples from salmon and noted that the coronavirus can survive up to eight days at 39 degrees Fahrenheit (3,8 Celsius). The report, released last week, is still awaiting peer review and publication.
“Fish contaminated with SARS-CoV-2 from one country can easily be transported to another country within one week, which is one of the potential sources of international transmission,” the researchers write in the article.
The findings contradict the recommendations of the health authorities regarding the transmission of COVID-19 through food. In August, the CDC stated on its website, "There is currently no evidence that food handling or consumption is associated with COVID-19."
The health agency recommends washing hands with soap and water for at least 20 seconds after handling food bags or before preparing or eating food.
The CDC also said that the most common way COVID-19 spreads is through face-to-face contact, including airborne droplets following a sneeze or cough.
“Unlike foodborne gastrointestinal (GI) viruses such as norovirus and hepatitis A, which often cause illness in humans due to contaminated food, SARS-CoV-2, which causes COVID-19, is a virus leading to respiratory infections. diseases, - the FDA said - Cases of foodborne transmission of this virus are unknown.
The FDA also said the virus cannot live on imported food packaging and, depending on the surface, can only survive on it for a short period of time - from a few hours to a few days.
However, according to the Harvard Medical School Coronavirus Resource Center, an infected food service worker can spread the virus if he does not wash his hands properly after using the toilet.
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