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Experts Say Coronavirus Likely Not Spread by Foodborne Routes

The virus is generally spread person-to-person via respiratory droplets

Public health officials and academics agree that the coronavirus poses little danger from a foodborne illness perspective right now, but some are maintaining a slight level of vagueness about the situation.

“While it is theoretically possible the virus could be transmitted via food, based on everything we know, the risk of foodborne transmission is dramatically smaller — perhaps by millions of times — than the risk by airborne droplets,” Donald W. Schaffner, extension specialist in food science and Distinguished Professor at Rutgers University, told Food Safety News. 

Schaffner has done extensive research in quantitative microbial risk assessment, predictive food microbiology, handwashing and cross-contamination. He frequently works with Ben Chapman, professor and food safety specialist with the Department of Agricultural and Human Sciences at North Carolina State University.

Please select this link to read the complete article from Food Safety News.

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