The New Zealand Food Safety Science & Research Centre (FSSRC) has produced a further literature review update on the potential relationship between foodborne transmissions and SARS-CoV-2 (COVID-19). The full report is available here.
FSSRC states in summary that: “There is currently no evidence of foodborne transmission of COVID-19, and there is negligible risk of spread from food products or packaging.”
The report concludes: “In our opinion the best practice for reducing the risk of contamination of food products or packaging continues to be managing the risk of SARS-CoV-2 infection amongst workers. This includes workers informing their employer, self-isolating, seeking medical advice and getting a COVID-19 test if they have any symptoms of COVID-19 and/or respiratory illness. Employers can promote and implement good personal hygiene practices for all workers. A NZFSSRC review on their website also provides information on the use of personal protective equipment (PPE) to reduce the potential for COVID-19 transmission to and from people, fomites and food.”
FSSRC will continue to monitor international and national literature, and provide further updates, as they come to hand.