China has linked seven outbreaks of COVID-19 and nearly 700 cases to contaminated imported frozen food packaging materials.
The scientists said the work supports speculation that cold-chain foods act as a route for SARS-CoV-2 and could present a risk for virus transmission between countries and regions.
They added that managers and processors of imported frozen foods should be effectively protected, monitored daily for COVID-19 symptoms, and tested for SARS-CoV-2 nucleic acid at regular intervals.
Seven epidemics and 689 cases have been linked to imported cold chain foods from June 2020 to mid-July 2021, according to the study in China CDC Weekly.
Investigations of a fire at the Xinfadi Market in Beijing in June 2020 found five samples of salmon in the original sealed package in the company’s cold store were positive for SARS-CoV-2.
A fire in Dalian, in July 2020, has been associated with imported food from the cold chain. The vessel was infected by contact with the outer packaging of frozen cod contaminated with SARS-CoV-2. Active and infectious viruses were not isolated from food samples in Beijing and Dalian.
Two infected workers who were carrying imported frozen cod for 10 hours in two separate storage warehouses on the same warehouse in Qingdao were reportedly infected with the virus. An active SARS-CoV-2 sample was isolated from a contaminated outer packaging sample of the frozen neck.
The first infected cases of two epidemics in Tianjin municipality in November 2020 were carriers that were in close contact with contaminated outer packaging of imported frozen food, or exposed to the environment contaminated by virus during the handling of frozen food.
The virus sequence that led to Yingkou City, Liaoning Province, and Liuan City, Anhui Province, COVID-19 outbreaks in May 2021 has been linked to COVID-19 outbreaks in May 2021. Dalian in July 2020.
The frozen cod contaminated with SARS-CoV-2 has been kept in a cold warehouse for 11 months in Dalian since July 2020, but they still infected workers during handling. The researchers said that this shows that SARS-CoV-2 can maintain its infectivity for at least 11 months at a low temperature of minus 18 degrees C (minus 0.4 F).
The study supports speculation that cases of COVID-19 infection between cold-chain food handling groups and operating groups are likely linked to occupational risk.
Another survey, published in the same journal, analyzed nearly 56 million frozen food samples between July 2020 and 2021.
Of the 56 million samples, 1,455 were positive for SARS-CoV-2 nucleic acid. Of 1,398 SARS-CoV-2-positive foods and packaging materials, all but seven were imported.
The researchers said the results support speculation that cold-chain foods could act as the SARS-CoV-2 carrier, and that food handlers or operators were at high risk of exposure to and virus.
The Coronavirus pandemic has impacted the global food system with direct and indirect consequences, causing widespread concern and economic hardship for consumers, businesses and communities, even if it is neither a food security problem nor a foodborne illness. .
In Hong Kong, more than 34,000 food samples and their packaging were tested for the virus and less than 10 were positive.
China has launched a national screening program for SARS-CoV-2 contamination on packaged frozen foods produced, both at home and abroad, in July 2020.
Positive buffers come from seafood, poultry and other foods. Contamination of the outer packaging by SARS-CoV-2 nucleic acid was much more common than the inner packaging or the food itself.
The positive samples came from 11 European countries, six South American nations, nine Asian countries, two North American countries and two African countries.
“The survival and recovery of SARS-CoV-2 in certain foods has highlighted the importance of safe food handling practices in mitigating any public health concerns related to foods contaminated with SARS-CoV-2. , ”the researchers said.
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Which of the following are included in the Cdcs five common risk factors for food borne illness?
Prevention (CDC) has identified the top 5 factors that contribute to foodborne illnesses:
- Poor Personal Hygiene. See the article : To Continually Improve Health Equality for New Yorkers Living With and At Risk Of Hiv, State Department Of Health Announces New Solicitation Request (RFA). Poor personal hygiene practices serve as the leading cause of foodborne illness. …
- Improper holding temperatures. …
- Improper Cooking Temperatures. …
- Power supply from insecure sources. …
- Equipment contaminated / Cross-Contamination.
What are the 5 common causes for eating disorders according to the CDC? According to CDC estimates, the most common foodborne illnesses are caused by norovirus, Salmonella, Clostridium perfringens, Campylobacter and Staphylococcus aureus.
What is the most important food safety issue?
Good hand hygiene is the first line of defense for the prevention of foodborne illness. 2. Improper Sanitation Keep food service equipment and surfaces clean with proper washing and sanitation procedures.
What causes the largest number of food safety problems? Biological contaminants are grain the biggest cause of disease. Read also : Many Alaskans are struggling to afford food now. This is how you can help.. Many of the risks associated with biological contaminants can be controlled or eliminated by effective food handling practices, so it is critical that procedures for the prevention and safe handling of food be outlined in the rest of the book.
What are the most important food safety?
1. The Temperature Danger Zone. The temperature danger zone is probably the most important concept in food security. To see also : The US is urging countries to reach out if they have problems with Russian food, exporting fertilizer. It is between 4 ° C (40 ° F) and 60 ° C (140 ° F), which is the temperature zone in which food bacteria multiply rapidly.
What are 4 common food safety issues?
Four Steps to Food Safety: Clean, Separate, Cook, Chill.
Why is food safety a global issue?
Foodborne diseases associated with microbial pathogens or other food contaminants are a serious threat to health in developing and developing countries. The outbreak of such diseases can spread rapidly and transnationally, and disproportionately affect children and the elderly.
Why is food security important now? Why is Food Security Important? Foodborne illnesses are a public health problem that can be prevented and little reported. These diseases are a burden to public health and contribute significantly to the cost of health care. They also present a major challenge to certain groups of people.
Why is food safety a problem?
New challenges to food security continue to emerge, largely due to: Changes in our food production and supply, including more imported foods. Changes in the environment that lead to food contamination. Better detection of multistate epidemics.
How does food safety relate to global health?
When food is contaminated, germs and infection can spread rapidly through communities, even across continents. Acting around the world means sharing solutions and resources around the world to make food safer for everyone.
What are the problems that affect food safety?
Factors contributing to potential hazards in foods include improper farming practices; poor hygiene at all stages of the food chain; lack of preventive controls in food processing and preparation operations; chemical abuse; contaminated raw materials, ingredients and water; inadequate or improper storage, …
What are the 5 most common risk factors for preventing foodborne illnesses quizlet?
The CDC has determined five common risk factors for foodborne illness. Do they buy food from unsafe sources, fail to cook food properly, keep food at the wrong temperatures, practice poor personal hygiene and use it? What is the first step in developing a HACCP plan?
