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You Probably Won’t Catch the Coronavirus From Frozen Food - The New York Times

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You Probably Won’t Catch the Coronavirus From Frozen Food - The New York Times

You Probably Won’t Catch the Coronavirus From Frozen Food - The New York Times

Posted: 13 Aug 2020 03:30 PM PDT

Amid a flurry of concern over reports that frozen chicken wings imported to China from Brazil had tested positive for the coronavirus, experts said on Thursday that the likelihood of catching the virus from food — especially frozen, packaged food — is exceedingly low.

"This means somebody probably handled those chicken wings who might have had the virus," said Angela Rasmussen, a virologist at Columbia University. "But it doesn't mean, 'Oh my god, nobody buy any chicken wings because they're contaminated.'"

Guidelines from the Centers for Disease Control and Prevention maintain that "there is no evidence to suggest that handling food or consuming food is associated with Covid-19." The main route the virus is known to take from person to person is through spray from sneezing, coughing, speaking or even breathing.

"I make no connection between this and any fear that this is the cause of any long-distance transmission events," said C. Brandon Ogbunu, a disease ecologist at Yale University. When the virus crosses international boundaries, it's almost certainly chauffeured by people, rather than the commercial products they ship.

The chicken wings were screened on Wednesday in Shenzhen's Longgang district, where officials have been testing imports for the presence of coronavirus genetic material, or RNA. Several samples taken from the outer packaging of frozen seafood, some of which had been shipped in from Ecuador, recently tested positive for virus RNA in China's Anhui, Shaanxi and Shandong provinces as well.

Updated

Laboratory procedures that search for RNA also form the basis of most of the coronavirus tests performed in people. But RNA is only a proxy for the presence of the virus, which can leave behind bits of its genetic material even after it has been destroyed, Dr. Ogbunu said. "This is just detecting the signature that the virus has been there at some point," he said.

To prove that a dangerous, viable virus persists on food or packaging, researchers would need to isolate the microbe and show in a lab that it can still replicate. These experiments are logistically challenging and require specially trained personnel, and aren't a part of the typical testing pipeline.

After samples taken from the surface of the meat came up positive, officials performed similar tests on several people whom they suspected had come into contact with the product. They also tested a slew of other packaged goods. All samples analyzed so far have been negative for coronavirus RNA, according to a statement released by the Shenzhen Epidemic Prevention and Control Headquarters Office.

But the same statement cautioned consumers about imported frozen products, and early reports of the news sparked alarm on social media.

Both Dr. Ogbunu and Dr. Rasmussen said that an extraordinarily unusual series of events would need to occur for the virus to be transmitted via a frozen meat product. Depending on where the virus originated, it would need to endure a potentially cross-continental journey in a frozen state — likely melting and refreezing at least once along the way — then find its way onto someone's bare hands, en route to the nose or mouth.

Even more unlikely is the scenario that a virus could linger on food after being heated, survive being swallowed into the ultra-acidic human digestive tract, then set up shop in the airway.

"The risks of that happening are incredibly small," Dr. Rasmussen said.

Some viruses might be able to weather such an onerous pilgrimage. But the coronavirus probably isn't one of them because it's a so-called enveloped virus, shrouded in a fragile outer shell that's vulnerable to all sorts of environmental disturbances, including extreme changes in temperature.

Viruses are often frozen in laboratories that maintain stocks of pathogens for experiments. But virologists must monitor that process carefully to avoid destroying the vulnerable bugs.

"The act of freezing and unfreezing is a kind of violent thermodynamic process," Dr. Ogbunu said. "A virus, for all its toughness and robustness, is a very delicate instrument of infection."

The C.D.C. has noted that "it is possible" that the coronavirus can spread through contaminated surfaces, including food or food packaging. But that's not known to be among the main ways the virus gets around.

If you don't want get infected, avoiding direct contact with other people is probably a better use of your time, Dr. Ogbunu said.

"Yes, we should continue to wash our hands and be mindful of surfaces where a lot of individuals are," he said. "But it's close proximity to others that can really facilitate transmission."

CPMA Pledges Support For Canada's Surplus Food Rescue Program Deliveries - Southeast Produce Weekly

Posted: 13 Aug 2020 11:02 AM PDT

The Canadian Produce Marketing Association and its allied partners across the food system are have been selected to support the delivery of the Surplus Food Rescue Program developed by the government of Canada.

CPMA is committed to reducing food waste and helping individuals and communities across Canada. Over its 95-year history, CPMA has been supporting charities, community organizations, foodbanks and others through donations and initiatives like the Half Your Plate campaign to help provide healthy food to Canadians.

"The project will focus on the distribution of a wide range products including fresh produce, processed potatoes, fish, seafood, meat products and eggs. The total volume of food to be distributed is estimated at 13 million pounds. The immediate focus will be on the most perishable food products and those that require immediate processing," CPMA President Ron Lemaire said.

CPMA is part of a multi-stakeholder network with national and regional representation working to execute this project. This collaboration across industry, charity and indigenous organizations will carry out the distribution of identified surplus food in Canada's supply chain and match it through CPMA's partner Second Harvest and FoodRescue.ca to support Canada's most vulnerable populations, as well as others who, unfortunately, are now in a position to require emergency food donations.

"Historically, our industry has stepped forward when asked to support our community, and this year we have increased our efforts to support those in need, from our frontline workers to indigenous groups" CPMA Chairman Davis Yung said. "I am very pleased that 10% of the product in this program will be targeting northern communities to ensure all Canadians are supported in these unique times."

Second Harvest CEO Lori Nikkel added, "Food waste is a real issue in our country. During this crisis in particular, when so many people risk going hungry, we can't afford to let good food go to waste. So many of our Canadian farmers are facing food surpluses right now — and this initiative will ensure perishable food is matched and distributed to local community groups that directly feed countless Canadians."

Charitable organizations, community groups, food banks and other food hubs that service Canadians in need can register at FoodRescue.ca to be identified as a distribution point.

Why you shouldn't be worried about getting the coronavirus from food - CNN

Posted: 13 Aug 2020 09:40 AM PDT

Tamale Guy Opens Restaurant, Sells Out of Food in Less Than an Hour - Eater Chicago

Posted: 13 Aug 2020 11:33 AM PDT

The line began to form before 11 a.m. down Chicago Avenue in and front of Tamale Guy Chicago, the new restaurant from Claudio Velez and partners Pierre and Kristin Vega. The tamales were sold out as of noon; if customers didn't order online they were out of luck. Still, the line stretched to more than 40 people outside waiting to pick up their food from one of Chicago's most beloved chefs.

As of 12:30 p.m., Velez says he had made about 1,000 tamales. He was out of breath, and expects Friday to be even busier. He was comfortable inside his new kitchen, a change from the home operation where he was assisted by his family for more than 20 years. Tamales have been a family operation for Velez where his sister, Magda, and other family helped him make food which he would deliver to customers at bars across the city. Those patrons often say Velez saved their lives as they'd be drunk and in need of sustenance. A chance appearance of the Tamale Guy — who would appear almost at random — brought them salvation and made their nights memorable.

Velez's traditional tamales — pork, chicken, and queso con rajas — are available. Velez normally uses lard in the recipes, but Pierre Vega says he wants to eventually eliminate the ingredient. Only the "snack tamales" made with corn are vegan now. They want to serve vegan food to expand their customer base. Those tamales are wrapped in corn husks. They are also available wrapped in banana leaves to make the dish more Oaxacan style. Velez is from Acapulco.

There's a little pressure on Pierre Vega. Velez's tamales are well known in Chicago. Vega, who's worked at restaurants like Same Day Cafe in Logan Square and Three Aces in Little Italy, is a veteran chef. He may tinker with some ingredients, but he doesn't want to ruin the integrity of Velez's recipes. He's got more freedom with the desserts. Vega has concocted a strawberry tamale filled with the fruit and strawberry masa. It comes with an agave crema for dipping. Chocolate, vanilla, and guava iterations on their ways.

Returning back to the savory side, eventually the menu will feature specials. Shrimp tamales, for example. They also plan on adding tacos. Chamorro (beef shank) tacos are popular in LA. Velez wants to bring them to Chicago and put them in a crispy tortilla. As fall approaches, coffee will also play a bigger role at the restaurant. So will champurrado, which is a Mexican drink with chocolate and vanilla notes made with masa.

Although there is a back patio, the restaurant is only carryout — a table blocked the dining room covered with bags filled with food. But there are also stylish T-shirts featuring the Tamale Guy's signature red cooler. A few customers picking up their orders were enticed by the shirt worn by Kristin Vega. While the food was sold, T-shirts were still available. Tamale Guy is a brand, too.

a line outside a restaurant
The line was about 40 deep as customers waited for an hour.
Ashok Selvam/Eater Chicago

Pierre Vega plans on making regular tamale runs with Velez after the restaurant closes, to supply bars with food so they can remain open during the pandemic and adhere to the city's regulations. Velez is excited about returning to the bar scene. Patrons have been the source of his income for more than 20 years.

Velez's friendly demeanor has made him a beloved figure in Chicago. He's grateful to the bouncers, customers, and industry workers that have looked after him: "Everyone's good to me," he says.

One of his sons, Osmar Abad Cruz, says his father has "dreamed of opening a restaurant for as long as I can remember." It took some luck. Pierre Vega says the building's landlord fielded a richer offer for the space from Nini's Deli, the Noble Square Cuban restaurant that closed under a cloud of racism and homophobia. But Velez's story hooked the landlords, Vega says. The landlords seem to have a pattern. The space's previous tenants at WHISK, were DACA recipients.

The Tamale Guy, who had his source of income squashed when bars closed, was due for a win. His dream is now a reality as Tamale Guy Chicago is now open.

Tamale Guy Chicago, open 11 a.m. to 7 p.m. on Tuesday through Friday; 9 a.m. to 5 p.m. on weekends. Order online.

WHO says there's 'no evidence' the coronavirus is being transmitted by food - CNBC

Posted: 13 Aug 2020 09:28 AM PDT

The World Health Organization said Thursday there is "no evidence" the coronavirus is being transmitted through food.

Researchers in China are studying the issue, and the international agency is tracking their findings, Dr. Mike Ryan, executive director of the WHO's emergencies program, said during a press conference at the agency's Geneva headquarters. But right now "there is no evidence that food or the food chain is participating in the transmission of this virus," he said.

"People should not fear food, or food packaging or processing or delivery of food. Food is very important. And I would hate to think that we would create an impression that there's a problem with our food or there's a problem with our food chain. We're under enough pressure as it is," he said.

Three cities in China have reported finding the virus on the surface of imported frozen food over the last four days, raising concerns that the virus could be passed through food and lead to new outbreaks, according to NBC News. 

WHO officials said Chinese health authorities have tested a "few hundred thousand" samples of frozen food and found "very, very few" tests come back positive. The officials said they have issued guidance with the United Nations' Food and Agriculture Organization on how food handlers can work with food safely.

Even if the virus did transmit through food, which evidence does not suggest, it can be killed before eating it, Maria Van Kerkhove, head of the WHO's emerging diseases and zoonosis unit, said.

"If the virus is actually in food, and we have no examples of where this virus has been transmitted as a foodborne, whereas someone has consumed a food product, the viruses can be killed like other virus as well, can be killed if the meat is cooked," she said. 

"People are already scared enough, fearful enough in the Covid pandemic," Ryan said. It's important that we track findings like this and it's important that we don't discount scientific evidence where we find it. But it's also important that people can go about their daily lives without fear."

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