Exposure Profile of Severe Acute Respiratory Syndrome Coronavirus 2 in Canadian Food Sources

Rose-Martel, Megan; Tompkins, Elizabeth; Rutley, Rebecca; Romero-Barrios, Pablo; Buenaventura, Enrico

doi:10.4315/jfp-20-492

Cited by 9 publications

(5 citation statements)

References 67 publications

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“…It is important to note that the mere presence of genetic material of the virus in shellfish does not mean that an infection could take place. To date, no evidences for transmission linked to the ingestion of food exist, and the recent cases associated with frozen food imports reported in China (Han et al, 2021;Liu et al, 2020) are related to the presence of SARS-CoV-2 in the outer food package's surface, which would act as any other fomite (Rose-Martel et al, 2021). The international consensus indicated that it is highly unlikely that the ingestion of SARS-CoV-2 will lead to the disease so shellfish should not be considered a risk or a vector of SARS-CoV-2.…”

Section: Datementioning

confidence: 99%

Detection of SARS-CoV-2 RNA in bivalve mollusks and marine sediments

Polo

Lois

Fernández-Núñez³

et al. 2021

Science of The Total Environment

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The presence of SARS-CoV-2 in wastewater pose the question of whether this new pandemic virus could be released into watercourses and potentially continue to finally reach coastal waters. In this study, we employed two bivalve molluscan species from the genus Ruditapes as sentinel organisms to investigate the presence of SARS-CoV-2 signals in the marine coastal environment. Estuarine sediments from the natural clam banks were also analyzed. Viral RNA was detected by RT-qPCR, targeting IP4, E and N1 genomic regions. Positive samples were also subjected to a PMAxx-triton viability RT-qPCR assay in order to discriminate between intact and altered capsids, obtaining indirect information about the viability of the virus. SARS-CoV-2 RNA traces were detected in 9/12 clam samples by RT-qPCR, from which 4 were positive for two different target regions. Viral quantification ranged from

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Section: Datementioning

confidence: 99%

Detection of SARS-CoV-2 RNA in bivalve mollusks and marine sediments

Polo

Lois

Fernández-Núñez³

et al. 2021

Science of The Total Environment

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“…Consequently, there is a hypothetical route of transmission that the contaminated cold food or food packaging material can transmit the virus, and an infected worker will spread the virus through “person-to-thing-to-person” (Han & Liu, 2021 ). However, it should be noted that SARS-CoV-2 identification is often achieved by rapid and sensitive molecular methods to detect viral RNA, but does not necessarily give any information on its infectivity (Rose-Martel et al, 2021 ). Moreover, the infectivity potency on food and food packaging of CoVs declines as time goes by (Li et al, 2021 ) and the chance of transmission through inanimate surfaces are very small (Goldman, 2020 ).…”

Section: Resultsmentioning

confidence: 99%

Transmission of SARS-CoV-2 on Cold-Chain Food: Precautions Can Effectively Reduce the Risk

Guo

Yan

et al. 2022

Food Environ Virol

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The COVID-19 pandemic has generated a new era in the world, also in the food safety. Up to now, there is no evidence to suggest that people can infect COVID-19 via food contaminated by SARS-CoV-2. Here, we analyzed the results of regular SARS-CoV-2 nucleic acid testing of considerable cold-chain food practitioners, cold-chain food surfaces, and their internal or external packaging as well as their associated environments, aiming to explore the risk of cold-chain food being contaminated by SARS-CoV-2 and the probability of people infecting COVID-19 through contaminated cold-chain food in the context of COVID-19 epidemic. This study found that only two batches of cold-chain food were contaminated by SARS-CoV-2, none of the cold-chain food handler were infected due to effective regulatory measures for cold-chain food. Therefore, effective supervision and preventive methods could effectively reduce the transmission risk of SARS-CoV-2 on cold-chain food.

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“…While foodborne transmission of SARS‐CoV‐2 has not been shown, and is not predicted to be a likely cause of transmission (Rose‐Martel, et al 2021), food surfaces and food packaging may be able to act as fomites (O'Brien, et al 2020). In high‐activity areas where food is present, such as in grocery stores and restaurants, there is a possibility that SARS‐CoV‐2 from an infected individual or a food handler could be deposited onto food surfaces.…”

Section: Introductionmentioning

confidence: 99%

Efficacy of washing produce in removing human coronavirus OC43 and murine norovirus

Dallner

Harlow

Nasheri

2022

Journal of Applied Microbiology

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Aims: Fresh produce is often a vehicle for the transmission of foodborne pathogens such as human norovirus. Thus, it is recommended to wash the surface of produce before consumption, and one of the most common ways to wash produce is by rinsing under running tap water. This study determined the effectiveness of removal of human coronavirus-OC43 (HCoV-OC43), as a surrogate for severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2) and murine norovirus-1 (MNV-1), as a surrogate for human norovirus, from contaminated lettuce, apples and cucumbers. Methods and Results:The produce surfaces were artificially inoculated in conjunction with faecal material to represent natural contamination. Rinsing under tap water for 10 s at 40 ml/s removed 1.94 ± 0.44, 1.42 ± 0.00 and 1.42 ± 0.42 log of HCoV-OC43 from apple, cucumber and lettuce respectively. The same washing technique removed 1.77 ± 0.17, 1.42 ± 0.07 and 1.79 ± 0.14 log of MNV-1 from apple, cucumber and lettuce respectively. This washing technique was effective at reducing a significant amount of viral contamination, however, it was not enough to eliminate the entire contamination. There was no significant difference in the reduction of viral load between the two viruses, nor between the three surfaces tested in this study. Conclusions:Our data suggest that washing under tap water would be an efficient way of reducing the risk of foodborne viral transmission only if the level of contamination is less than 2 log PFU. Significance and Impact of Study:This study demonstrates that running tap water was effective at reducing the amount of infectious HCoV-OC43 and MNV on produce surfaces, and washing produce continues to be an important task to perform prior to consumption to avoid infection by foodborne viruses, particularly for foods which are eaten raw.

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Exposure Profile of Severe Acute Respiratory Syndrome Coronavirus 2 in Canadian Food Sources

Cited by 9 publications

References 67 publications

Detection of SARS-CoV-2 RNA in bivalve mollusks and marine sediments

Detection of SARS-CoV-2 RNA in bivalve mollusks and marine sediments

Transmission of SARS-CoV-2 on Cold-Chain Food: Precautions Can Effectively Reduce the Risk

Efficacy of washing produce in removing human coronavirus OC43 and murine norovirus

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