The global COVID-19 pandemic is having an impact on us all. To ensure the continued provision of key products and services at this time, governments around the world have identified ‘key workers’ whose activities are critical to the COVID-19 response. These included those involved in food production, food processing, and food distribution, sale and delivery. It also includes those providing products and services essential to the maintenance of good hygiene in the food industry.

The decision to designate these workers as ‘key’ reflects the importance of maintaining the continuous supply of safe, quality food to the population. At a recent World Health Organisation webinar on coronavirus it was said that, after those working in the health care sector, key workers in the food sector were the second most critical. Consequently, ensuring the health and wellbeing of the individuals that deliver these goods and services is essential.

What is COVID-19?

COVID-19^1,2 is the disease-associated a new strain of coronavirus SARS-CoV-2, that was discovered in Wuhan, China, in 2019. SARS is the acronym for Severe Acute Respiratory Syndrome, and CoV is that for Coronavirus. This blog/article uses the terms SARS-CoV-2 in reference to the virus, and COVID-19 in reference to the viral infection.

How is it spread?

We know that the primary transmission route for SARS-CoV-2 is via inhalation of the aerosols and droplets created when infected individual coughs or sneezes.

A single cough can produce up to 3,000 droplets. These droplets can land on the surrounding people, textiles and surfaces.

Transmission of the virus can then also occur through touching of the contaminated item, and subsequent touching of the mucous membranes of the mouth, nose or eyes.

A recent study³ has shown that SARS-CoV-2 (specifically) can remain viable on cardboard for up to 24 hours, and for 2-3 days on plastic and stainless-steel surfaces. However, copper surfaces inactivate the virus in about four hours. Survival on clothing and hair it is not yet known. However, virus viability on surfaces will depend on several factors, including the type of surface; the presence of organic material (biological fluids, biofilm, food debris); temperature; relative humidity; and the specific strain of the virus. 

The European Food Safety Authority (EFSA⁴) has stated that there is currently no evidence that food is a likely source or route of transmission of COVID-19. Experiences from previous outbreaks of related coronaviruses show that transmission through food consumption did not occur.

However, droplet and aerosols, created when infected individual coughs or sneezes will settle on to the surface of unwrapped, ready to eat products, like fruit, vegetables and baked goods, and on to the surfaces that these foods are in contact with. Equally, goods like these could have virus transferred to them via contaminated hands when handled. At a recent World Health Organisation (www.who.int) webinar on coronavirus, it was suggested, as a precaution,

• to wash or peel fresh fruit and vegetables prior to consumption; and
• that baked products be wrapped prior to display and sale.

If the products are hand packed, the hands should be thoroughly washed and dried before handling.

Are key food industry workers at greater risk?

Many of those involved in the production, processing, distribution, sale and delivery of food and hygiene products and services are required to work in close contact with other people, in enclosed areas, for extended periods of time. This puts them at greater risk of infection through aerosol transmission.

These individuals are also likely to frequently touch surfaces and equipment potentially infected (via touch, aerosols and droplets) by other workers or the public. These would include door handles; handrails; door push plates; turnstiles; trolley and bucket handles; hoses; instrument panels; taps; cleaning tools and utensils; money; payment/loyalty cards; and shopping bags. These surfaces will also extend into non-food handling areas such as toilets, changing rooms, offices, canteens and vehicles. Given the recent scientific findings on SARS-CoV-2 survival on surfaces, these could also significantly increase key food industry workers risk of COVID-19 infection.