The International Poultry Council this week made available a new scientific assessment, SARS-CoV-2 Testing and Scientific Understanding, which was compiled from multiple science expert sources including the Food and Agriculture Organization (FAO), the World Organization for Animal Health (OIE), the World Health Organization (WHO) and Dennis Erpelding, Science Advisor to the International Poultry Council (IPC).
The paper explains why imported poultry is not a food safety risk as a result of COVID-19 transmission, and why there is no need for other countries to test or restrict food imports on that basis.
Among other things, the paper outlines current scientific understandings, including: COVID-19 is not a food safety issue.
- Although SARS-CoV-2 viral genetic material potentially may be present on food, and therefore a hazard, there is no evidence of the COVID-19 disease being caused from food consumption. So, it is not a food safety risk.
- There is no evidence to date that consumption of food potentially carrying the SARS-CoV-2 virus has resulted in an infectious human illness. There is no evidence the virus can survive the digestive process and acids via passage through the stomach.
- There is no evidence to date of viruses such as SARS-CoV-2 that cause respiratory illnesses being transmitted via food or food packaging.
- Research has indicated the SARS-CoV-2 virus only lasts up to 24 hours on cardboard and 72 hours on plastic and stainless steel.
- Data does indicate the SARS-CoV-2 virus can survive on refrigerated and frozen food and packaging for up to three weeks.
- Heat at 56 degrees Centigrade, or 133 degrees Fahrenheit, inactivates or kills the SARS coronavirus at around 10,000 units per 15 minutes (quick reduction).
- Viable virus on any surface diminishes over time depending on the surface, handling, and exposure to temperature and light.
- As findings of genetic material of SARS-CoV-2 on food is not a food safety or a public health risk, such should not be a basis for restricting trade.
The full paper is available by clicking here.
