Alimentos, Sars-CoV-2 e Covid-19: contato possível, transmissão improvável

Abstract

resumo O combate à Covid-19 impulsionou enormes avanços na pesquisa científica, mas também a veiculação de informações de baixa qualidade, com pouca ou nenhuma fundamentação científica. Infelizmente, os alimentos aparecem de forma recorrente nos meios de comunicação acessíveis ao grande público como possíveis disseminadores da doença, trazendo inquietudes para a população, órgãos reguladores e cadeia produtiva de alimentos. Neste artigo, preparado com base na literatura científica disponível, são respondidas as seguintes questões: Os alimentos ou suas embalagens são transmissores do vírus Sars-CoV-2? Os alimentos podem causar Covid-19? O setor de alimentação e a indústria de alimentos são responsáveis pela propagação do Sars-CoV-2? Quais as medidas preventivas que os consumidores podem adotar para proteger sua saúde?

Adherence to food hygiene and personal protection recommendations for prevention of COVID-19

“…Common food hygiene and disinfecting procedures are effective at reducing spoilage organisms, eliminating foodborne pathogens and are also effective against SARS-CoV2 ( Franco et al, 2020 ). This survey revealed that nearly 50% of the participants wash their fruits and vegetables as recommended by the Brazilian Health Authority, i.e., rinsing with running water, dipping in water with chlorine solution and then rinsing again with running water to remove chlorine residues ( Brasil, 2014 ).…”

“…Despite the lack of enough evidence that foods can transmit SARS-CoV-2, proper food hygiene practices are crucial for preventing foodborne diseases caused by a variety of pathogens ( Finger et al, 2019 ; Franco et al, 2020 ). International experts on food safety agree that it is highly unlikely that food consumption or touching food packages will result in the spread of SARS-CoV-2 ( ICMSF, 2020 ; FDA, 2021 ).…”

“…International experts on food safety agree that it is highly unlikely that food consumption or touching food packages will result in the spread of SARS-CoV-2 ( ICMSF, 2020 ; FDA, 2021 ). Besides, it is unknown whether the virus resists passage through the gastrointestinal tract and the fecal-oral transmission still needs to be investigated ( Bogler et al, 2020 ; Franco et al, 2020 ). Moreover, during an ongoing and devastating pandemic, food and personal hygiene measures should continue to be reinforced to reduce the risk of viral transmission.…”

“…At the beginning of the pandemic, some organizations have suggested, as an extra precaution, to wash food packages with soap and water or to spray 70% alcohol or a chlorinated solution before usage or storage ( ASBRAN, 2020 ; FDA 2020 ). It has become commonly accepted that foods, packages, and food contact surfaces play an insignificant role in transmitting SARS-CoV-2 and proper hand washing with potable running water and soap after handling packages and raw foods are sufficient to eliminate the virus and other common foodborne pathogens from the hands (FAO & WHO 2020 FAO & WHO, 2020 ; Franco et al, 2020 ; Rizou et al, 2020 ).…”

“…Additionally, the fear of contracting COVID-19 may cause overreaction, with people going beyond sound recommendations, originating new health risks. Moreover, as pointed out by Franco, Landgraf, and Pinto (2020) , the dissemination of low-quality information has placed foods as possible disseminators of the disease, raising concerns in the food production chain, consumers, and governments. Thus, a proper risk communication strategy is essential.…”