Covid

SHAFFE has been closely monitoring the impact of the outbreak of the Covid-19 pandemic closely with regard to key elements of Southern Hemisphere Fresh Fruit Trade.

Background on COVID 19 transmission via food

Attached below is information collected from various international authorities in the field of food safety and health, regarding the possibility of Covid 19 being transmitted through food, such as fresh fruit.

 

What does the European Food Safety Authority (EFSA) say?

“Experiences from previous outbreaks of related coronaviruses, such as severe acute respiratory syndrome coronavirus (SARS-CoV) and Middle East respiratory syndrome coronavirus (MERS-CoV), show that no transmission occurred through food consumption. There is no evidence to suggest that the coronavirus is different in this regard. ”

Source:
https://www.efsa.europa.eu/en/news/coronavirus-no-evidence-food-source-or-transmission-route

 

What does the German Federal Institute for Risk Assessment (BfR) say?

“Due to the transmission methods recorded so far, and the relatively low environmental stability of coronaviruses, it is unlikely that imported products, such as imported food or consumer goods and toys, tools, computers, clothing or shoes, could be a source of infection with the new type of coronavirus, according to the current state of knowledge. This assessment is still valid after the most recent publication on the persistence of known coronaviruses by scientists from the universities of Greifswald and Bochum. ”

https://www.uni-greifswald.de/en/university/information/current-news/details/n/how-long-coronaviruses-persist-on-surfaces-and-how-to-inactivate-them-60255/

https://www.sciencedirect.com/science/article/pii/S0195670120300463?via%3Dihub

Source:
https://www.bfr.bund.de/en/can_the_new_type_of_coronavirus_be_transmitted_via_food_and_objects_-244090.html

 

What does the US Food and Drug Administration (FDA) say?

“There is currently no evidence that food or food packaging is associated with the transmission of COVID-19, unlike foodborne gastrointestinal (GI) viruses, such as norovirus and hepatitis A, which often make people sick through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illnesses. Foodborne exposure to this virus is not known to be a route of transmission. The virus is believed to spread primarily from person to person. This includes between people who are in close contact with each other (within about 6 feet), and through respiratory droplets produced when an infected person coughs or sneezes.

Source:
https://www.fda.gov/food/food-safety-during-emergencies/food-safety-and-coronavirus-disease-2019-covid-19