There is currently no evidence that food is a likely source or route of transmission of COVID-19, the European Food Safety Authority (EFSA) said on Monday 9 March.
"Experiences from previous outbreaks of related coronaviruses, such as severe acute respiratory syndrome coronavirus (SARS-CoV) and Middle East respiratory syndrome coronavirus (MERS-CoV), show that transmission through food consumption did not occur. At the moment, there is no evidence to suggest that coronavirus is any different in this respect", according to Marta Hugas, EFSA’s chief scientist, who was quoted in a press release.
EFSA says it is closely monitoring the situation regarding the outbreak, which has become a serious health emergency in Europe (see other news). It recalled that the WHO has issued precautionary recommendations, including advice on following good hygiene practices during food handling and preparation, such as washing hands, cooking meat thoroughly and avoiding potential cross-contamination between cooked and uncooked foods.
EFSA also points out that, according to the European Centre for Disease Prevention and Control (ECDC), although animals in China were the likely source of the initial infection, the virus is now spreading from person to person - mainly via respiratory droplets that people sneeze, cough or exhale. (Original version in French by Aminata Niang)