Hellenic Food Authority: Risk profile of the SARS Coronavirus 2 (SARS-CoV-2) in Food Businesses
Creators: name: Naska Androniki
name: Gaitis Fragiskos
name: Gamvros Rodios
name: Koutsoumanis Konstantinos
name: Lagiou Pagona
name: Ladikos Dimitrios
name: Benetou Vassiliki
name: Nychas George
name: Panagiotakos Demosthenes
name: Panou Christine
name: Paraskevis Dimitrios
name: Skandamis Panagiotis
name: Tsigarida Eirini
Publisher: name: Zenodo
Year: 2020

description: Scientists and authorities around the world are monitoring the spread of the Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2), which causes the coronavirus disease (COVID-19) and point out that, according to current data, the virus cannot be transmitted through food consumption. According to the European Food Safety Authority (EFSA), there is no evidencethat food poses a risk to public health in relation to the COVID-19 disease.The European Authority further indicates that according to data concerning previous outbreaks of similar coronavirus infections (SARS-CoV, MERS-CoV) transmission through food consumption has not been reported andthere is no evidence that the new coronavirus (SARS-CoV-2) is different from its predecessors in terms of transmission through food intake. The European Centre for Disease Control and Prevention (ECDC) has also stated that the virus can be transmitted from human to human mainly through the respiratory tract. According to the German Agency for Risk Assessment (BfR), there are no known reports concerning infections by other coronaviruses due to food consumption or contact with dry surfaces.Virus transmission via recently contaminated surfaces, is possible by touch, as pathogens found in human hands can enter thebody via the mucous membranes of the nose, mouth or eyes and lead to infection.However, this is possible only shortly after the surface has been contaminated due to the relatively low stability of the coronaviruses in the environment. The French National Food and Safety Authority (ANSES) stated that, based on current knowledge, the immediate transmission of the SARS-CoV-2 virus through the digestive tract is not possible. Since there are no indications that the virus can be transmitted through food consumption, this Scientific Opinion aims at the analysis of the SARS-CoV-2 risk profile in a food business environment and concerns the direct (from person to person) or indirect (after contact with contaminated surfaces) transmission.The Opinion provides a detailed mapping of stages and processes of the food supply, processing &amp; disposal chain, as well as food business premises with a clear distinction between the food industry and mass catering services.It furtherpresents in detail the available control measures of transmission and concludes by assessing the possibility of exposure to the virus per stage or process operation and proposes measures and interventions to control possible transmission per stage or process. It should however be noted that the choice and intensity of measures’ implementation may vary between companies or units within the same company and may be based on criteria of the company’s functional characteristics and risk of virus transmission.