Safe food hopefully. Beyond general reassurances, there is a clear need for good hygiene practices suitable for preventing Covid-19 contamination of food. With emphasis on raw and fresh foods.
Covid-19 and food safety
EFSA(European Food Safety Authority), based on experiences with previous viral outbreaks (SARS-CoV, MERS-CoV), tends to rule out their transmission by food. (1) Of the same opinion ECDC (European Center for Disease Control and Prevention), WHO (World Health Organization) and other risk assessment institutes at international and national levels.
Moreover, food safety is a responsibility shared by all players in the supply chain, from farm to fork, no one excluded. (2) And each person, in his or her own stage of food handling and management, has duty https://www.greatitalianfoodtrade.it/salute/sicurezza-alimentare-abc-responsabilità-operatori to prevent and mitigate risks that may affect their safety. In addition to the physical and chemical hazards, there is the microbiological one, related to contamination by pathogenic bacteria and viruses, which takes on particular topicality in the Covid-19 emergency.
Covid risk and sanitation self-control.
The biohazard(biohazard) of SARS-CoV-2 contamination must be carefully evaluated at this stage of emergency in view of the review and updating of self-control procedures (GAP, GMP, HACCP) that loom over every operator. Valuable guidance work on the revision of procedures was previewed by the Food Hygiene Veterinary Service of the Azienda ULSS No. 7 Pedemontana, dedicated to the conversion of public catering and public establishments to food delivery, with special Guidelines referred to.
The good hygiene practices outlined in the above guidelines – hand sanitization, use of masks, sanitization of surfaces, objects and
smartphones
first and foremost – must be scrupulously followed at all stages of food production and logistics. Without neglecting the so-called lastmile (the last mile)-i.e., delivery to the end consumer-which in turn underlies a peculiar criticality. Where food and its packaging is handled by people unprepared to deal with the risk of contamination.
The last mile, precautions in food delivery
All operators Of the food supply chain – farmers and traditional stores, supermarkets, public establishments (bakeries and pizzerias, delicatessens, pubs trattorias and restaurants) – which at this time are dedicated to home delivery of groceries and/or take-out food (food delivery) must comply with all sanitation measures to ensure their safety.
Therefore, appropriate consumer protection measures must be put in place. Also ensuring that cycle drivers(riders) and transporters have personal protective equipment (masks and gloves especially) and essential hygiene instructions.
Covid19, watch out for gastrointestinal symptoms
In case of fever or other symptoms of COVID-19 infection, even ‘self-employed’ workers, it is stressed, have a duty to inform the employer (or principal) immediately, in addition to the family doctor and/or health authority.
Symptoms of SARS-CoV-2, according to three recent scientific studies published in Gastroenterology journals, can also occur in the gastrointestinal tract, among other things. (3) Following transmission, which can also occur via the fecal-oral route, according to researchers.
Researchers recommend paying attention to early digestive symptoms (nausea, diarrhea).
Microbiological risk and viruses in the food supply chain
Microbiological risk in the food chain pertains to the possibility of causing illness in humans through the consumption of food caused by ingested bacteria, viruses and other pathogenic microorganisms.
Exposure of some foods to viruses implies the possibility of transmission of the viruses to the consumer, with possible infections of various kinds and possible health damage. The ability of viruses to multiply in food is generally low, as their reproduction requires live cells. But a low presence is sufficient to cause foodborne infections, leading to virosis. The presence of viruses in foods can have several causes:
– their presence in irrigation water (contaminated with sewage or other fluids from infected animals) and livestock farms. With subsequent transfer into plant and animal products,
– Virus transfer in food handling steps, through dirty hands or infected tools.
Most foodborne viral diseases are caused by a small number of viruses, including:
– norovirus (the most common foodborne viral disease causing gastroenteritis),
– Hepatitis A and E https://www.greatitalianfoodtrade.it/mercati/epatite-e-epidemia-da-salsicce,
– rotavirus (associated with gastroenteritis in children).
Foods associated with foodborne viral diseases are essentially:
– shellfish and crustaceans reared and/or harvested in waters adjacent to human sewage drains,
– fruits and vegetables harvested on land fertilized with animal manure or irrigated with water contaminated with sewage or other
– undercooked meats (e.g., pork).
Special attention should be paid to the preparation and consumption of raw foods, especially avoiding the consumption of fresh, raw (or undercooked) foods of animal origin. (4) The essential recommendations:
(1) Purchase fresh food (meat and fish products especially) from reliable suppliers who ensure compliance with current food safety regulations and are subject to public health service inspections,
2) Verify the effective maintenance of the cold chain on meat, fish products and highly perishable animal products,
3) Take care of personal hygiene and that of tools, surfaces and work surfaces. Particularly after handling raw foods,
4) Separate raw foods from cooked and ready-to-eat foods, as well as surfaces and utensils used for one another,
5) Cook meat and fish thoroughly and completely so that the insides can reach 70°C.
Alfonso Piscopo and Dario Dongo
Notes
(1)
Coronavirus: no evidence that food is a source or transmission route
. EFSA, 9.3.20,
(2) Dario Dongo (2016).
Food safety, mandatory rules and voluntary standards.
. ISBN: 978-88-942008-1-2 Free download at https://www.greatitalianfoodtrade.it/libri/sicurezza-alimentare-regole-cogenti-e-norme-volontarie-il-nuovo-libro-di-dario-dongo
(3) Gu J, Han B, Wang J.
COVID-19: Gastrointestinal manifestations and potential fecal-oral transmission.
Gastroenterology 2020, doi:10.1053/j.gastro.2020.02.054
(4)
Hygienic precautions of raw and cooked food separation.
, see example Campylobacter
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
Veterinary Director of the Provincial Health Authority of Agrigento and member of the scientific committee 'Eurocarni', he is the author and co-author of hundreds of scientific and non-scientific articles in national and international journals.
