Fresher Healthier Safer
Fresher Healthier Safer
Saving the world through microorganisms, microbiology can address today’s pressing global challenges … for example, food security, improving yield, reducing spoilage and food waste, farming marginal lands or combating foodborne disease.
Gastrointestinal symptoms, the virus in stools and wasterwater and its ability to survival in a range of environment including frozen human milk. These are some of the facts leading to increased speculation that COVID-19 may be a foodborne disease.
There is a growing body of evidence (particularly the gastrointestinal symptoms of COVID-19) to suggest a faecal-oral route of transmission of SARS-CoV-2, which typically means a foodborne disease.
How likely is SARS-CoV-2 to be transmitted through food? If you consider communal eating practices and contamination of ready-to-eat (RTE) food in a food service environment as foodborne disease (which fits the WHO definition of such), then transmission through food is quite likely.
Give yourself the best chance of avoiding COVID-19 … observe these hygienic food safety practices to save your immune system to fight of SARS-CoV-2.
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