PETALING JAYA: The risk of Covid-19 spreading through food packages containing frozen or other items, is considered extremely low.
Nonetheless, food wholesalers and retailers have to ensure an optimal level of hygiene and cleanliness.
Epidemiologist Prof Datuk Dr Awang Bulgiba said, “the main route for infection by Covid-19 is through the respiratory system. If food is properly cooked, the virus will be killed just like any other virus. Foods such as meat, poultry and eggs should always be cooked to at least 70°C.”
He said while there have been reports of people working in food production plants getting Covid-19, there is no evidence of the virus being transmitted to consumers via packages they had handled.
Awang was commenting on reports that coronavirus had been detected on packages of frozen chicken wings sent from Brazil to China and seafood imported from Ecuador.
However, the US Centers for Disease Control and Prevention gave an assurance that the risk of contracting the virus from food packaging is slim as long as the right precautions are practised.
The Food Standards Australia New Zealand (FSANZ), in a recent statement, also debunked the possibility of Covid-19 being contracted through food or food packaging.
The FSANZ said coronavirus spreads from person to person, and it is not a food-borne disease and there is no evidence that people will get infected by swallowing the virus via food or drinks.
Navin Karu, founder of The Food Company, a speciality meat and seafood supplier, said food production hygiene has been stepped up.
“We make sure that only relevant staff handle food like burger patties and sausages,” he told theSun yesterday.
“We also ensure that our staff live in one location, thus limiting their contact with other people. They are advised not to go out unless it is essential.”
The Food Company, which has been in operation for over eight years, ensures every part of its premises, including door handles and railings, are constantly sanitised.
“One pivotal step to prevent food from going bad or people contracting the virus, is to never leave it at room temperature.
“We make sure that hot food stays hot, cold stays cold. We do not want to break the cold chain process.”
