Scientific Review Shows Coronavirus Not Transmitted by Food

American Frozen Food Institute and North Carolina State University release study results

From April to August 2020, the American Frozen Food Institute (AFFI), in partnership with North Carolina State University (NC State) researchers, conducted a scientific literature review to understand the nature of survival and persistence of SARS-CoV-2, the virus that causes COVID-19, in foods and on food contact surfaces and food packaging materials, and the potential for foodborne transmission. Their work confirms that, although there is a slight chance for virus contamination, there is no evidence for the spread of SARS-CoV-2 through consumption of food or in association with food packaging, and no known cases of foodborne COVID-19. This conclusion substantiates similar statements made by the U.S. Centers for Disease Control and Prevention (CDC), U.S. Food and Drug Administration (FDA), U.S. Department of Agriculture (USDA) and the World Health Organization (WHO).

“There is just no scientific evidence in the currently available literature to support that SARS-CoV-2 can be spread by foodborne routes,” said AFFI Senior Vice President of Scientific Affairs Dr. Sanjay Gummalla. Dr. Lee-Ann Jaykus, William Neal Reynolds Distinguished Professor in the Department of Food, Bioprocessing, and Nutrition at NC State, and former NoroCORE™ Scientific Director added, “External contamination of food with the virus can only occur by direct exposure to relevant secretions from infected individuals, or indirectly were the food to come into contact with a surface or hands that were contaminated with SARS-CoV-2.”

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