<strong>Foodborne Transmission of SARS-CoV-2 Is More Evident Than It Has Been Before</strong>

Abstract

Background:Although highly strict social distancing and viral spread protection guidelines are in force, the reported numbers of COVID-19 cases across the world are still increasing. This indicates that we are still unable to completely understand the transmission routes of SARS-CoV-2. One of the possible routes that can play a significant role is the fecal-oral transmission since SARS-CoV-2 can replicate in the intestines as demonstrated by isolation of infectious virus from fecal samples of COVID-19 cases. Scope and approach:In this review, we compare the characteristics of SARS-CoV-2 with the distinctive characteristics of enteric foodborne viruses. We also discuss and respond to the arguments given in some reports that downplay the importance of foodborne transmission route of SARS-CoV-2. Key findings and conclusions:Enteric viruses such as human noroviruses (HuNoVs) and hepatitis A virus (HAV) are known to transmit through foods such as fresh produce and berries, leading to frequent multistate foodborne disease outbreaks all over the world. SARS-CoV-2 was found to share four distinctive characteristics of foodborne viruses that allow them to transmit through foods. This similarity in characteristics, recent report of detecting SARS-CoV-2 particles from frozen food packages in China, and recent suspected foodborne COVID-19 case in New Zealand, indicate that foodborne transmission of SARS-CoV-2 is more evident than previously thought possible. To support or deny this route of transmission, urgent research needs to be undertaken to answer two primary questions and many secondary ones as described in this review.

Human Coronaviruses Do Not Transfer Efficiently between Surfaces in the Absence of Organic Materials

“…Direct transmission from person to person via aerosolized droplets and transmission from direct contact have been shown, and are widely regarded, as the main routes of transmission for SARS-CoV-2 [4,5]. Some concerns have arisen about potential virus transmission via food, food packaging and common food contact surfaces [6]. Fomitemediated transmission may represent an important secondary route of transmission for SARS-CoV-2, as it has been shown to be a mode of transmission for other viruses, including non-enveloped viruses such as norovirus [7] and rotavirus [8] as well as enveloped viruses including influenza virus [9,10].…”