K A S H R U T . C O M_©

COVID-19 cannot be transmitted by either farm animals or domestic animals

March 11, 2020 - from French Agency for Food, Environmental and Occupational Health & Safety:

"When asked about potential transmission of the COVID-19 disease via contaminated domestic animals or food, ANSES urgently convened an expert group to answer this question. On the basis of their report, the Agency concluded that in light of the scientific knowledge available, there is no evidence that pets and livestock play a role in the spread of the SARS-CoV-2 virus causing this disease. Any transmission through food would therefore necessarily imply contamination of that food by a patient or person infected with the virus, during handling or meal preparation. This could concern all types of foods (animal or plant products). Furthermore, while there is no evidence to suggest that consumption of contaminated food can lead to infection of the digestive tract, the possibility of the respiratory tract becoming infected during chewing cannot be completely ruled out. The Agency reiterates that cooking food and observing good hygiene practices when handling and preparing food are effective at preventing contamination with the SARS-CoV-2 virus."

"Since the SARS-CoV-2 coronavirus – responsible for the COVID-19 disease – emerged in China in December 2019, the knowledge acquired has shown that its main route of transmission is human-to-human, through contact between people or inhalation of infectious droplets emitted by patients when they sneeze or cough."

"The expert group reached the following conclusions:

• Based on the current state of knowledge, transmission of the SARS-CoV-2 virus directly via the digestive tract can be ruled out. Indeed, while the virus has been observed in patients' faeces, it was probably due to circulation of the virus in blood following respiratory infection rather than through the digestive tract. However, the possibility of the respiratory tract becoming infected during chewing cannot be completely ruled out.
• As with other known coronaviruses, this virus is sensitive to cooking temperatures. Heat treatment at 63°C (145.4°F)for 4 minutes (temperature used when preparing hot food in mass catering) can therefore reduce contamination of a food product by a factor of 10,000.
• An infected person can contaminate food by preparing or handling it with dirty hands, or via infectious droplets produced when coughing or sneezing. Good hygiene practices, when properly applied, are an effective way to prevent food from being contaminated with the SARS-CoV-2 virus."