species are indigenous to the marine and estuarine environments around the world and are the leading cause of water- and seafood-borne illnesses due to conditions favoring the transmission and growth of the species. Horizontal gene transfer, recombination, and mutation enable spp. to adapt rapidly to environmental challenges from biotic and abiotic parameters, including temperature, salinity, and nutrient status of the coastal waters. This surveillance study provides evidence of emerging in the temperate estuaries of Canada, thereby redefining the diversity and dynamics of its coastal population. The presence of the pathogenic context in was also detected with an increasing trend during the study period. Proliferation and abundance of the harmful biotypes of spp. in the estuaries of Canada indicate the possibility of producing contaminated seafood for human consumption. The findings of this surveillance study may lead to awareness which may help efforts to reduce the occurrence of illnesses or outbreaks caused by spp. in seafood.

A new coronavirus strain known as SARS-CoV-2 has spread throughout the world. This virus is the causative agent for the Coronavirus Disease 2019 (COVID-19) and spreads primarily through human-to-human transmission via infected droplets and aerosols generated by infected persons. While COVID-19 is a respiratory virus, the potential for transmission of SARS-CoV-2 via food is considered theoretically possible and remains a concern for Canadian consumers. We have conducted an exposure assessment of the likelihood of exposure of SARS-CoV-2 in Canadian food sources at the time of consumption. This article describes the exposure routes considered most relevant in the context of food contamination with SARS-CoV-2, including contaminated food of animal origin, other contaminated fresh foods, fomites and SARS-CoV-2 contaminated feces. The likelihood of foodborne infection of SARS-CoV-2 via the human digestive tract was also considered. Our analysis indicates that there is no evidence that foodborne transmission of SARS-CoV-2 has occurred and we consider the likelihood of contracting COVID-19 via food and food packaging in Canada as low to remote. Adherence to safe food practices and cleaning procedures would in any case prevent a potential foodborne infection with SARS-CoV-2.

A new coronavirus strain known as SARS-CoV-2 has spread throughout the world. This virus is the causative agent for the Coronavirus Disease 2019 (COVID-19) and spreads primarily through human-to-human transmission via infected droplets and aerosols generated by infected persons. While COVID-19 is a respiratory virus, the potential for transmission of SARS-CoV-2 via food is considered theoretically possible and remains a concern for Canadian consumers. We have conducted a rapid exposure assessment of the likelihood of exposure of SARS-CoV-2 in Canadian food sources at the time of consumption. This article describes the exposure routes considered most relevant in the context of food contamination with SARS-CoV-2 in Canada, including contaminated food of animal origin, contaminated fresh foods, fomites and SARS-CoV-2 contaminated feces. The likelihood of foodborne infection of SARS-CoV-2 via the human digestive tract is also considered. Our analysis indicates that there is no indication of foodborne transmission of SARS-CoV-2 in Canadian food sources and we consider the concern of contracting COVID-19 via food and food packaging in Canada as low to remote. Adherence to safe food practices and disinfection procedures, including the thorough cooking of food, would in any case prevent a potential foodborne infection with SARS-CoV-2.