Covid-19 and food consumption

This article is dedicated to all health professionals who are at the forefront, those who during confinement did not stop for essential goods to reach everyone’s home and who, in some way, try to alleviate the losses that this pandemic caused to many! Thank you Heroes!

Unfortunately, these days, the entire planet faces a general pandemic (Covid-19) caused by the SARS-CoV-2 virus.

There are many infections that we can acquire through food, some more severe than others. This is not the case with Covid-19.

The fact that Covid-19 is not a foodborne disease does not avoid the need for an extra care in terms of food handling. We must not forget, that food is eaten, but some will have to be handled before eating, which, if the food contains enough viral loads to cause infection, can be a risk when handling it. Contact between food and handlers can cause transmission.

Although contact with surfaces and objects can be a risk, most transmissions by SARS-CoV-2 occur through person-to-person contact and contact with droplets released by infected individuals, who expel them when they speak, shout, sneeze or cough.

In order to prevent Covid-19 from being transmitted through food handling, certain behaviours are needed such as:

– Cleaning and disinfecting surfaces, equipment and dishes in contact with raw and unprepared food;

– Hand hygiene shall be done more frequently during food handling, before and after handling food and before meals;

– Washing all fruits and vegetables under running water and avoid the use of chemical agents;

– Having a respiratory hygiene, avoiding coughing, sneezing, talking and chewing gum on food;

– Cooking food at temperatures above 65 ° C.

Do not forget that, although Covid-19 is not a foodborne disease, it can be transmitted through contact with food!

Reference:

World Health Organization and Food and Agriculture Organization: WHO/2019-nCoV/Food_Safety/2020.1

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