Question

Please provide details covering the current theory of the origin of the COVID-19 virus, how it is transmitted, what are the symptoms, preventative measures that should be taken to prevent contraction, high-risk populations and onset times.

Also concentrate on how the virus is impacting the foodservice industry and the steps that are being taken to protect society at large from a foodborne transmission.

Answer 1

The current COVID-19 outbreak is driven by a novel coronavirus (SARS CoV-2) that is spreading between people. The first human infections were reported at the end of December 2019 in Wuhan, Hubei province in China when a cluster of 41 pneumonia cases was identified. Deeper analysis showed that it was a novel coronavirus.

A third – 66% of the cases – had direct exposure to the Huanan Seafood market. Fish, shellfish, wildlife, snakes, birds and several different types of meat and carcasses were sold at this market. The market was closed immediately, and it has not reopened since.

Scientists around the world have been working around the clock to identify the pathogen behind the new illness. Informationt that gave the first clues was released in mid-January 2020 when the full viral genomic sequence of the new coronavirus from a patient sample was published. It showed a new coronavirus – SARS-CoV2 – belonging to the same group as the severe acute respiratory syndrome-related coronavirus (SARS-CoV) which caused the 2003 SARS outbreak.

But the new virus differed significantly, raising questions about its origin. The strongest speculation has been that the virus is somehow linked to the market given two thirds of the first batch of people infected had had ties with it. But even this hasn’t been proved yet. And subsequent investigations indicate that the first patient – who started experiencing symptoms as early as 1 December 2019 – had no reported link to the market, or the other patients.

How it is transmitted?

The disease can spread from person to person through small droplets from the nose or mouth which are spread when a person with COVID-19 coughs or exhales. These droplets land on objects and surfaces around the person. Other people then catch COVID-19 by touching these objects or surfaces, then touching their eyes, nose or mouth. People can also catch COVID-19 if they breathe in droplets from a person with COVID-19 who coughs out or exhales droplets.

Symptoms

common symptoms of COVID-19 are fever, tiredness, and dry cough. Some patients may have aches and pains, nasal congestion, runny nose, sore throat or diarrhea. These symptoms are usually mild and begin gradually. Some people become infected but don’t develop any symptoms and don't feel unwell. Around 1 out of every 6 people who gets COVID-19 becomes seriously ill and develops difficulty breathing. Older people, and those with underlying medical problems like high blood pressure, heart problems or diabetes, are more likely to develop serious illness.

Preventative measures

1. Regularly and thoroughly clean your hands with an alcohol-based hand rub or wash them with soap and water.

2. Maintain at least 1 metre (3 feet) distance between yourself and anyone who is coughing or sneezing.

3.Avoid touching eyes, nose and mouth.

4. Make sure you, and the people around you, follow good respiratory hygiene. This means covering your mouth and nose with your bent elbow or tissue when you cough or sneeze. Then dispose of the used tissue immediately.

5. Stay home if you feel unwell. If you have a fever, cough and difficulty breathing, seek medical attention and call in advance.

6. Keep up to date on the latest COVID-19 hotspots (cities or local areas where COVID-19 is spreading widely). If possible, avoid traveling to places.

High risk population and onset times

Older persons and persons with pre-existing medical conditions (such as high blood pressure, heart disease, lung disease, cancer or diabetes) appear to develop serious illness more often than others.

The time from exposure to symptom onset (known as the incubation period) is about five to six days.

Impact on food service industry

The global food & beverage industry includes various online food chains and offline food chains. The food & beverage industry includes the companies working in processing raw food materials, packaging, and distribution which include prepared foods and packaged foods, along with alcoholic and non-alcoholic beverages.

The primary factors for the growth of the food & beverages industry before COVID-19 pandemic includes the rise in the number of on the go consumers and increased adoption of ready to eat food. Further, steadily increasing population and per capital income and changing lifestyle were other growth-enhancing factors of the food & beverages industry. However, the key factors that affect the food & beverage industry after the pandemic include the shutdowns of the restaurants and other seating areas.

The global food & beverage industry report is segmented based on online food chains and offline food chains. The outbreak of COVID-19 had a dual impact on these segments. That includes the offline food chains that are restaurants and cafes that are entirely shut down in some regions, whereas, online food deliveries are available. In addition, packaged food and beverage industries are witnessing an upsurge in the demand, such as shelf-stable foods and beverages including milk products, as consumers rush to stock the pantries. The novel COVID-19 has impacted the food & beverage industry in almost all regions including North America, Europe, Asia-Pacific, and the Rest of the World.

It is highly unlikely that people can contract COVID-19 from food or food packaging. COVID-19 is a respiratory illness and the primary transmission route is through person-to-person contact and through direct contact with respiratory droplets generated when an infected person coughs or sneezes. There is no evidence to date of viruses that cause respiratory illnesses being transmitted via food or food packaging. Coronaviruses cannot multiply in food; they need an animal or human host to multiply.

It is imperative for the food industry to reinforce personal hygiene measures and provide refresher training on food hygiene principles to eliminate or reduce the risk of food surfaces and food packaging materials becoming contaminated with the virus from food workers. Personal protective equipment (PPE), such as masks and gloves, can be effective in reducing the spread of viruses and disease within the food industry, but only if used properly.