El nexo de COVID-19 y la seguridad alimentaria
Since the beginning of the pandemic, consumers as well as producers and processors have been concerned about the possibility of food causing coronavirus disease 2019 (COVID-19). To date, there has been no known transmission of COVID-19 through food, and various factors continue to make this scenario unlikely.
First, it has been determined that contact surfaces play a smaller role in the transmission of the virus than previously thought, and very few clusters or illness have been related to this source of transmission.
In addition, we have seen several superspreader events related to meat workers in processing plants, yet we have seen no illnesses from foods produced in those plants. If it were possible for so many infected individuals to contaminate the food produced in these plants with enough infective viral particles to in turn infect consumers, we have yet to see it. These superspreader events are caused by person-to-person contact between workers and the wider community, not the food produced in plants with infected workers.
Most importantly, food safety standards are already designed to reduce transmission of enteric viruses. These standards also serve as procedures and precautions to reduce risk when it comes to COVID-19. It is more important than ever that processors ensure their employees are following and enforcing these standards.