The various transmission modes of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) have not been completely determined.
SARS-CoV-2, the causative agent that causes the coronavirus disease (COVID-19), spreads primarily through respiratory droplets. In some cases, airborne transmission is possible.
Apart from these, some scientists believe that the virus can spread through food products.
A team of scientists at the Shahid Beheshti University of Medical Sciences and the Food Safety Research Center in Iran has emphasized the risk of various staple food products, including meat, dairy, fruits, vegetables, and ready-to-eat foods, as potential carriers of SARS-CoV-2 transmission.
COVID-19 and food products
The study, which appeared in the journal Food Control, investigates the risk of various staple food products as potential vehicles for SARS-CoV-2 transmission.
Early in the pandemic, scientists discovered that the virus also affects the gastrointestinal tract, including the stomach, small intestine, and colon. Hence, the fecal-oral route for SARS-CoV-2 transmission is possible.
People with gastric problems such as atrophic gastritis and gastric intestinal metaplasia may be vulnerable to severe COVID-19 infection.
The researchers believe that adding precautionary measures to prevent contamination by infectious people to established food products known to carry SARS-CoV-2 transmission could help mitigate the virus’s