In the landscape of SARS‐CoV‐2 and fresh fruits and vegetables: The fake and hidden transmission risks

Abstract

From the first notification reporting to the WHO a cluster of coronavirus in Wuhan City (China), over 114 million cases of SARS‐CoV‐2 have been confirmed, with more than 2,530,000 deaths, and over 400,000 new cases and 10,000 deaths daily. Numerous viruses are susceptible to contaminate crops during growth, harvesting, handling, marketing and minimally processing, and these steps share one common factor which is human. Different studies showed that viruses might persist on different crops for periods of 2 to 14 days under different conditions such as refrigeration, household and freezing. Little is known on SARS‐CoV‐2, but preliminary studies showed that this virus might survive 24 hr on cardboard and 72 hr on plastic, materials used in fruits and vegetables packaging. Based on preliminary data, there is no evidence of food or food packaging being associated with transmission of SARS‐CoV‐2. Certainly, to date there is no scientific evidence that SARS‐CoV‐2 might be transmitted by a contact with, or the ingestion of contaminated fresh or minimally processed fruits and vegetables. However, this risk even though being considered improbable, it cannot be “ completely and definitely ” discarded or ignored, particularly where the virus is spreading in the word. Some agencies indicated that in case some commodities and handlers are contaminated among the multiple people involved from the farm to the table, a cross‐contamination may occur, and the risk of the contamination of food, food contact materials, and packaging from infected but asymptomatic workers should not be discarded even though considered “ Very Low = meaning very rare but cannot be excluded .”

SARS-COV-2 RNA removal rates from fresh cabbage during fridge storage, disinfection with neutral electrolyzed water and calcium hypochlorite

“…Various factors can in uence SARS-CoV-2 survival on fresh produce, including produce type, surface structure, physiological state, and storage conditions like temperature, humidity and lighting (Benkeblia, 2021;Chin et al, 2020;Riddell et al, 2020). The waxy, hydrophobic surface of cabbage has the potential to protect SARS-CoV-2 from environmental stressors.…”

Epidemiological profiling of SARS-CoV-2 with focus on one-health approaches in mitigating COVID-19 pandemic

“…To mitigate the negative repercussions of any possible disease outbreak, it is critical to understand environmental variables which play vital roles in the spread of the disease. Innovative technology developments alongside current technologies, as well as forecasting hazards due to environmental interaction, can be employed to reduce the delirious consequences of environmental factors (Sanchez-Galan et al 2021, Benkeblia et al 2021. Moreover, government policies such as strict social distancing, import and export of goods can be adjusted in response to environmental conditions, which can aid in the preparation for post-pandemic concerns (Hawryluck et al 2004, Nez-Delgado A.…”

SARS-CoV-2 Detection on Artificially Contaminated Surfaces by Rapid Antigen Test

“…3 Although the contact with SARS-CoV-2 adhered on food, including fruits and vegetables, or food packaging materials is highly unlikely to cause COVID-19, such contaminations must always be tracked, particularly in the actual context where the virus is spreading in the countries. 4 Real-time reverse transcription polymerase chain reaction (RT-qPCR) is recognized as the gold standard method for the detection of SARS-CoV-2 in clinical and non-clinical samples. However, it is limited by a long turnaround time due to nucleic acid extraction and amplification and requires trained staff, expensive instruments, and a laboratory setting with adequate biosafety.…”