After the Spreading of Coronavirus Worldwide, In society, there is several myths and FAQs are generated. We have analyzed from various authenticated websites and find below FAQ and Myths buster for the relation between Coronavirus and Food.
Key points:
There is no evidence that COVID-19 is transmitted through food.
Anyone with suspected symptoms of respiratory illness should avoid preparing food for other people.
1. Is the food supply safe?
Currently, there is no evidence of food or food packaging being associated with the transmission of COVID-19.
Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission.
The virus is thought to spread mainly from person-to-person. This includes between people who are in close contact with one another (within about 6 feet), and through respiratory droplets produced when an infected person coughs or sneezes. These droplets can land in the mouths or noses of people who are nearby or possibly be inhaled into the lungs. It may be possible that a person can get COVID-19 by touching a surface or object that has the virus on it and then touching their mouth, nose, or possibly their eyes, but this is not thought to be the main way the virus spreads.
However, it’s always critical to follow the 4 key steps of food safety—
Clean, separate, cook, and chill – to prevent foodborne illness.
2. A worker in my food processing facility/farm has tested positive for COVID-19. What steps do I need to take to ensure that the foods I produce are safe?
Coronaviruses are generally thought to be spread from person-to-person through respiratory droplets. Currently, there is no evidence to support the transmission of COVID-19 by food. Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission.
3. Is there a risk with food products or ingredients which are imported from an affected country/region?
No, COVID-19 is not transmitted through food or ingredients. Even if surfaces or packaging have been contaminated, the virus will only survive on such surfaces for a short period, therefore there is no risk of contamination.
4. Can eating garlic help prevent infection with the new coronavirus?
Garlic is healthy but there is NO evidence from the current outbreak that eating garlic has protected people from the CoronaVirus.
Source:
U.S. Food & Drug Administration
European Food Safety Authority
Food Safety Authority of Ireland
Food Standards Australia and Newzealand
World Health Organization
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