Recent reports indicate that traces of COVID-19 have been detected on the packaging of imported seafood in the Chinese mainland. Specifically, shrimp from Ecuador and frozen chicken wings from Brazil tested positive for the virus.
Since July, at least eight locations within the Chinese mainland have identified the presence of COVID-19 on surfaces or packaging of various imported food items, predominantly seafood. This development has sparked concerns among consumers about the potential for virus transmission through food.
However, experts like Martin Wiedmann, Gellert Family Professor of Food Safety at Cornell University, urge the public not to worry. He clarifies that the detected traces are likely remnants of the virus's genetic material, rather than live, infectious particles.
Wiedmann emphasizes the importance of understanding the nature of the tests conducted. Most tests identify genetic material (DNA) rather than active viruses, which cannot cause infection. Additionally, scientists at the U.S. Centers for Disease Control and Prevention (CDC) have stated that transmission of COVID-19 through food is not a concern.
Despite the unsettling headlines, the presence of viral DNA on food packaging does not pose a significant risk to consumers. Proper handling and hygiene practices remain effective in preventing any potential spread of the virus.
Reference(s):
cgtn.com
