A recent study describes the safety risks associated with the COVID-19 virus in the cold foods supply chain, as well as explores prevention and detection strategies. The study’s researchers state that, while human-to-human transmission is still the main way that the COVID-19 virus (coronavirus) spreads, there is evidence of the cold foods supply chain contributing to the transmission of the virus over long distances.
According to the study, the COVID-19 virus can survive for long periods of time on fish, meat, poultry, and other foods or food packaging that are stored at temperatures below 4 degrees Celsius (39.2 degrees Fahrenheit). Additionally, China has reported several infections that were caused by imported, cold products. Live coronavirus has also been detected on and isolated from the packaging of imported, frozen cod. While the study calls for additional research into the frequency of coronavirus contamination on food packaging and the virus’ activity in the cold foods supply chain, the researchers state that, based on the current evidence, it may be sensible to employ quarantine measures for imported, cold foods.