COVID traces found on salmon and chicken wings in Norway and Brazil. Does it mean food can get carry the virus too?

As per the Center for Disease Control and Prevention, the risk of getting sick with COVID-19 from eating or handling food (including frozen food and produce) and food packages is very low.

As per the CDC's report, there is yet no evidence that suggests that handling food or consuming foods is associated with COVID-19. No cases have yet been reported where infection occurred by touching food, food packaging or shopping bags.

So, while CDC and even FDA (Food Drug Association) have been consistently firm that foodborne transmission of COVID-19 infection is non-existent, there is some new evidence, which claims otherwise.

Recently the traces of the virus were found on several imported foods and their packaging, like salmon from Norway and Chicken wings from Brazil. Thus, Chinese authorities have been trying to investigate the viability of virus on food items since June.

According to the new study by South China Agricultural University and Guangdong Academy of Agricultural Sciences in Guangzhou, the traces of virus on salmon were not only detectable but also remained infectious for more than a week.

To find out how long coronavirus can stay viable at low temperature, similar to ones used in commercial food transportation, scientists found that the virus can be viable a lot longer than it was previously believed.

The virus sample collected from salmon for the study survived up to eight days at 39 degrees Fahrenheit.

The research paper claimed that the contaminated fish can be transported from one country to another within a week and thus can be a source of International transmission.

The study has been published a week before and is pending for peer review and publication.

But the study is a stark contrast to all the claims made by the CDC and FDA that claim there is no cause for concern around coronavirus transmission through food.

It is important to follow good food and safety practices to reduce risk.

Handling packaged foods

- Do not use disinfectants like bleach or ammonia on food (packaged or unpackaged).

- Refrigerate frozen meat, eggs, seafood and poultry and other perishable items within two hours of purchasing.

- Wash the grocery bags and dry them properly.

Handling and cleaning fresh produce

- Do not wash the fresh produce with soap, sanitizer, bleach, alcohol, disinfectant or any other chemical.

- Rinse the fruits and vegetables under cold running tap water.

- Scrub melons, cucumber and potatoes with a clean brush, even if you do not plan to eat the skin.