Background
Questions have arisen about the potential transmission and infectivity of the SARS-CoV-2 virus responsible for the disease known as COVID-19 through food products.
This document will address the scientific evidence on the presence of SARS-CoV-2 in or on foods, food contact surfaces, and food packaging materials, and hence the potential for transmission to and subsequent infectivity in humans.
There are no scientifically validated methods available for the detection of SARS-CoV-2 in foods and hence any interpretation of reports indicating the presence of SARS-CoV-2 in food must be viewed with caution. Nucleic acid based analytical methods that are the gold-standard for SARS-CoV-2 viral detection cannot distinguish between infectious and non-infectious virus and hence should not be used in evaluating the potential risk of SARS-CoV-2 transmission and subsequent possible infection in humans.
IDFA Staff Expert
Joseph Scimeca, PhD
Former Senior Vice President, Regulatory & Scientific Affairs, International Dairy Foods Association
John Allan
Vice President, Regulatory Affairs and International Standards