Transmission of SARS-CoV-2 on Cold-Chain Food: Precautions Can Effectively Reduce the Risk

作者：Guo, Meiyue; Yan, Junfeng; Hu, Yuan; Xu, Lu; Song, Jinling; Yuan, Kun; Cheng, Xiangru; Ma, Sui; Liu, Jie; Wu, Xianbing; Liu, Liegang; Rong, Shuang; Wang, Di^*

来源：Food and Environmental Virology, 2022, 14(3): 295-303.

DOI：10.1007/s12560-022-09521-4

• COVID-19
• SARS-CoV-2
• Cold-chain food
• Transmission risk

The COVID-19 pandemic has generated a new era in the world, also in the food safety. Up to now, there is no evidence to suggest that people can infect COVID-19 via food contaminated by SARS-CoV-2. Here, we analyzed the results of regular SARS-CoV-2 nucleic acid testing of considerable cold-chain food practitioners, cold-chain food surfaces, and their internal or external packaging as well as their associated environments, aiming to explore the risk of cold-chain food being contaminated by SARS-CoV-2 and the probability of people infecting COVID-19 through contaminated cold-chain food in the context of COVID-19 epidemic. This study found that only two batches of cold-chain food were contaminated by SARS-CoV-2, none of the cold-chain food handler were infected due to effective regulatory measures for cold-chain food. Therefore, effective supervision and preventive methods could effectively reduce the transmission risk of SARS-CoV-2 on cold-chain food.

• 单位
  华中科技大学