Transmission of novel coronavirus (2019-nCoV) through food is unlikely, and there is no evidence of this occurring till date.

Take a look the following link.

https://www.cdc.gov/coronavirus/2019-ncov/about/transmission.html

Dear Arvind Singh there is no answer to my question in your shared link.

@ Duried Alwazeer

Will you please clarify your question?

Thanks!

Dear, Duried Alwazeer ...

Do you mean that Coronavirus can spreads by food? If you mean that, I think that the virus cant spreads by food chain.

Best greetings.

Arvind Singh

Are there health hazards of the transmission of coronavirus to humans by food consumption? If we consume a coronavirus- contaminated food, can this virus form a risk for our health? it means the digestive way vs the respiratory way.

Dear Yehya A. Salih

you mean if we consume a coronavirus -contaminated food or drink, this will form a risk for our health and it can reach our respiratory system. Do you have information about the effect of different sterilization techniques on this virus? Are the traditional heat, chlorination, sun and microwave treatments effective in destruction of this enzyme?

Transmission of novel coronavirus (2019-nCoV) through food is unlikely, and there is no evidence of this occurring till date.

Unfortunately, the China researchers have recently proved the possibility of coronavirus transmission by digestive system.

For more information please watch the following video:

https://youtu.be/B_N61tUmQT4

Hi dear, Duried Alwazeer

I have said, that this virus can not spread by food. So this transmission method is unlikely. The virus prefers the cool conditions, therefore the raise of room temperature above than 20 C will prevent the infection.

Dear yehya,

What do you think about the today news of China television about the transmission of coronavirus by digestive system?

Dear, Duried,,,

Indeed, I dont know if the transmission of this virus by digestive system is scientifically proved?

That's right, it needs a deep and extended research to prove this possibility.

Do you think the coronavirus could spread by the food products imported from China? Could the fresh, high moisture or dried foods be a source or mean for transmission of this virus? Can this virus stay active in a wet or dry environment? How much time can stay?

There are no concrete facts regarding this at the moment. Although the first patients were operating dealers or vendors in the Huanan seafood market, it is highly unlikely that the imported food from China has been responsible for the spread of this virus to other countries. You may find further information in this recent review on 2019-nCoV:

Article The Novel Coronavirus: A Bird’s Eye View

Hope this helps,

Parham

Parham Habibzadeh and Yehya A. Salih thanks a lot

Hi everyone,

What is the environment favourable to viruses for staying active?

Does the traditional antibacterial and disinfection methods effective against viruses?

Usefull link:

https://www.sciencefocus.com/nature/do-viruses-die/

An important report about coronavirus you can find in this link:

https://www.bbc.com/news/world-asia-china-51403795

A part of a good report published in the Washington post journal:

How do you protect yourself from getting infected?

There is currently no vaccine to prevent infection. The best way to protect yourself is to use the same common-sense actions experts recommend for preventing the spread of other respiratory viruses, such as flu and cold. Stay away from people who are sick. Wash your hands often with soap and water for at least 20 seconds, especially after going to the bathroom, before eating and after blowing your nose, coughing or sneezing.

If you don’t have access to soap and water, use an alcohol-based hand sanitizer with at least 60 percent alcohol. Avoid touching your eyes, nose and mouth with unwashed hands.

Stay home when you are sick. Cover your cough or sneeze with a tissue and throw the tissue in the trash. Or sneeze like a vampire, into your elbow rather than your hand.

Clean and disinfect frequently touched objects and surfaces using a regular household cleaning spray or wipe.

The full-text article is found in the following link:

https://www.washingtonpost.com/health/2020/02/07/biggest-questions-about-new-coronavirus-what-we-know-so-far/

Human pathogen Coronaviruses (MERS-CoV, SARS-CoV, and likely the "new" Covid-19 ) have many routes of transmission, which can at least partially explain the rapid spread of this species. Fecal-oral Transmission is one of the routes which some of Coronaviruses use to colonize their hosts. In Principally, the transmission via contaminated food is possible, and is certainly more frequent if raw food is ingested. Besides, this virus can be transmitted by inhalation of infectious virus ontaining droplets and exposure of unprotected eyes to infectious Coronaviruses can lead to successful transmission and infection. But Coronaviruses are speciffically, thermolabile species. The consumption of raw or undercooked animal products should be avoided , althought it is to date not documented, that the transmissionoccured via raw food. In the case of the SARS-causing Coronavirus (2003) some Inactivation Experiments were made. In lab- experiments, Infectivity of tested SARS-causing Coronavirus strain was lost after heating at 56°C for 15 minutes . But , SARS-causing Coronavirus can survive at least two weeks after drying (on various surfaces) at temperature and humidity conditions found in an air-conditioned environment. The virus is stable for 3 weeks at room temperature in a liquid environment. This facts lead in China to desinfestions of different environmental surfaces . In actual situation it is difficult to protect yourself against the "novel" Coronavirus, if there are many infected people in your environment. Masks could reduce the risk of transmission but can not eliminate it. Some drugs showed a level of activity against Covid-19 and are currently used as off target chemotherapeutica to treat infected people. About 100 substances (of at least 5000 candidates) will be currently tested in trials against Covid-19. To date, the well known substances like Sofosbuvir , Lopinavir/Ritonavir , but alos Camostat or Remdesivir are -in theory- "promising candidates ". If you look at the chemistry of some other substances, they could work better-but again, it is only in theory.

The fact that infections is spreading rapidly in South Korea, Iran, Italy, demonstrated that the world is not/insufficient prepared for a major outbreak . Thanks for the questions.

Dear Dr Drazen Margetic thanks a lot for your detailed answer

Thank you Janet Lane

Many questions are needing a response.

Most of the understanding of the physicochemical properties of coronavirus comes from the research of SARS-CoV and MERS-CoV. The virus is sensitive to ultraviolet rays and heat, exposure to 56 °C for 30 minutes, ether solvents, 75% ethanol, chlorine-containing disinfectants, peracetic acid, and chloroform can effectively inactivate the virus. Chlorhexidine cannot effectively inactivate the virus.

Source: General Office of the National Health of China.

Commissionhttps://www.chinalawtranslate.com/coronavirus-treatment-plan-7/

Operational Guide for Venue Sanitation against covid-19:

(1) Cleaning and disinfection.

1. Do a good of of cleaning and disinfecting the exterior of items. The environment should be kept tidy and clean, regularly disinfecting it each day and doing a good job of keeping records of cleaning and disinfecting. Surfaces of items that have a high rate of contact (like elevator buttons, handrails, door handles, etc.) may be sprayed or wiped with a disinfectant containing 250 mg/L to 500 mg/L of chlorine, or may be wiped with disinfectant cloths.

2. When vomiting occurs, the vomitus shall be immediately covered and disinfected with disposable absorbent material with sufficient disinfectant (such as disinfectant containing chlorine) or an effective disinfectant dry towel; and after the vomitus is removed, the surface of the object shall be disinfected with quaternary ammonium salt disinfectant or chlorine-containing disinfectant.

3. Strengthen the disinfection of utensils for eating (drinking), removing food residue from and cleaning them, then boiling or steam disinfecting them for 15 minutes; use thermal disinfection cabinet and other such methods of disinfection methods; or soak and disinfect for 30 minute in a solution with an effective chlorine content of 250mg/L and rinse the residual disinfectant after disinfection.

4. Keep clothes, bedding, seat covers, and other fabrics clean, they may be periodically cleaned and disinfected. Steaming or boiling for 30 minutes may be used, or soak in a 500mg/L chlorine disinfectant for 30 minutes, and then wash normally.

5. Sanitary ware can be soaked or wiped with a disinfectant containing chlorine with an effective chlorine content of 500 mg/L, and after 30 minutes, the sanitary ware is to be rinsed with clean water and dried for later use.

6. When suspected or confirmed cases manifest, carry out disinfectant and disposal with the guidance of professionals.

(2) Ventilation. Ventilation should be strengthened in venues to maintain indoor air circulation; natural ventilation is preferred, and doors and windows should be opened as much as possible for ventilation, but mechanical ventilation can also be used. If air conditioning is used, the safety of the air conditioning system's air supply should be ensured, ensuring adequate fresh air input, and that all exhaust is discharged directly outside. When air-conditioning is not in use, the air passage should be closed.

(3) Hand washing facilities. Ensure that hand-washing facilities are operating normally, equip hand sanitizer, and where there is the capacity, induction-style hand sanitizers may be used.

(4) Garbage disposal. Strengthen garbage sorting, prompt collection, and removal. Increase the cleaning of garbage cans and other garbage containers, and they may be disinfected regularly. They may be sprayed or wiped with a disinfectant containing 250 mg/L to 500 mg/L of chlorine or may be wiped with disinfectant cloths

(5) Set up emergency response areas. It is recommended that emergency response areas be set up in public venues and that when suspected or confirmed cases arise, they are promptly brought to these areas for temporary isolation and then addressed in accordance with other relevant standardized requirements.

(6) Health education. In conspicuous areas on-site, use methods such as broadcasting videos or educational drawings to carry out health education on prevention and control.

Source: Chinese Council Novel Coronavirus Pneumonia Epidemic Joint Prevention and Control Response Mechanism.

I thing there is no risk, if the food is cleaned and boiled properly. Specially Non-veg items must be boiled as good as possible.

Dear Nasir Mustafa,

Thanks for sharing. Very informative.

Interesting and useful information related to the relationship between foods and covid-19 entitled "Food Safety and the Coronavirus Disease 2019 (COVID-19)" is recently published by the FDA.

Many resources are available to industry members and consumers on Coronavirus Disease 2019 (COVID-19) and food safety.

The concerned link is below:

https://www.fda.gov/food/food-safety-during-emergencies/food-safety-and-coronavirus-disease-2019-covid-19.

Till now there are lots of information hidden

Hitherto, there is no evidence of transmission of novel Coronavirus through foods and drinks. It is advised that all vegetables and fruits should be thoroughly washed in running tap water. Further, milk should be boiled before consumption. These measures are important from food safety point of view as there are many infections transmitted through a variety of foods.

are corona virus pass by raw food to human or not ?

Human-to-human transmission of COVID-19 is authenticated but the possibility of other routes such as food-borne transmission yet not proved.

No evidence yet by consumption of food but it can be a source of contact.

Still now there is no report of transmission of novel corona virus through food. But if people eat contaminated food with novel corona virus then what will happen? I think this will be another area of research. We can perform it an animal model. In general if we follow five basic tips of food safety such as clean, separate, cook, chill and use of safe water, then we can prevent food borne illness.

A new review has recently published on the effects of the COVID-19 pandemic crisis on global food security and food safety. The article describes also the role of some bioactive ingredients of foods in supporting the human immune system against COVID-19.

Source:

Article The Food Systems in the Era of the Coronavirus (COVID-19) Pa...

Arvind Singh ,

One of the assertions made in the article to which you provide a LINK is as follows:

"Respiratory droplets cause infection when they are inhaled or deposited on mucous membranes, such as those that line the inside of the nose and mouth."

When this assertion is combined with the fact that the novel COVID-19 virus has been found to be spread among people who are still going to restaurants, coffee houses, bars, and other places where ingestion of food and beverages occurs, it seems that there is a very strong possibility, or high probability, that the disease can, indeed, be transmitted from person to person when airborne drops and droplets are expelled from one infected person to another person because the virus contained in the drops or droplets lands on the food that they are eating, which is, therefore, transmitted from the "mucous membranes" of one person to the "mucous membranes" of another person who are sharing a meal in a restaurant in close proximity to each other, such as that they are seated opposite each other at the same table.

Thus, your two "most popular replies" to this Research Gate discussion thread question appear to contradict each other. In one of your replies (see above), you state that " Transmission of novel coronavirus (2019-nCoV) through food is unlikely, and there is no evidence of this occurring till date. However, in the passage I cite here from the LINK you provide in the other one of your replies (see above), suggests the opposite view, which is that the coronavirus can, in fact, be spread on food, when food containing droplets from the mucous membranes of one person land on the food being eaten by another person, who then chews the contaminated food, which causes the droplets from the first person's mucous membranes to be in direct contact with the mucous membranes of the second person.

Your circumspect observation that you know of no scientific studies about these matters suggests also that there are no scientific studies to support your observation that "it is unlikely" that the corona virus is spread through eating contaminated food, such as might be eaten in a restaurant!

In addition, there are in the United States of America national television news reports of family members who reside in the same household being infected with the novel COVID-19 virus, first the husband and then his wife, or vice versa.

Also, family members who do not live in the same household are meeting altogether at one residence, and then, about a week, more or less, each family member or relative who attended the gathering, one by one, is diagnosed with the corona virus. This is a recurrent occurrence. Several husbands who were interviewed by television news reporters have lost their wives, and several wives have lost their husbands. And this is just the "tip of the ice berg." This scenario is typical. These national news broadcasts suggest that hundreds of thousands of fatalities in America are being traced to persons who live in the same residence being infected by one another. Children are being diagnosed with the disease, but, for some inexplicable reason, their symptoms are mild; however, there are indications that they are "carriers" who transmit the viral infection to their parents and grandparenths, who are equally susceptible to the disease but suffer more from the symptoms and have a greater risk of not surviving. In my perspective, it seems almost "obvious" that sharing meals at the same dinner table is one of the easiest ways for the corona virus to be transmitted from one family member to another.

It might be but don't know know how and the mechanism of transmission.

@ Nancy Ann Watanabe

I have replied to this query in early February 2020, when there was no evidence of SARS-CoV-2 transmission through food. Food transmission evidence was disclosed in China early July 2020. Please see the RG link below.

Article Can the coronavirus disease be transmitted from food? A revi...

Thanks!

@ Nancy Ann Watanabe

According to World Health Organization (WHO) "there is currently no evidence that people can catch COVID-19 from food". Please see the link below.

https://www.who.int/news-room/q-a-detail/coronavirus-disease-covid-19-food-safety-and-nutrition

Thanks!

Nancy Ann Watanabe and Readers,

Transmission of a virus occurs primarily through a broad spectrum of droplets ranging from very large respiratory droplets to very small particles created by the evaporation and breaking of the primary droplets followed by the coagulation and secondary condensation of moisture. The whole process can be described by the stochastic coagulation equation with rather complicated source and sink terms.

The virus-laden droplets can be deposited on all surfaces, including food, creating the complementary mechanism of transmission.

The main problem with the transmission of a virus is related to the small droplets that can be suspended in the air for many hours, especially indoors.

In conclusion, transmission through food (prepared observing all sanitary constraints) is rather unlikely and with proper distancing and dividing screens can most likely be avoided.

The main pathways remain direct transmission through respiratory droplets and small airborne particles created by aerosol dynamics processes.

To date, there’s ‘No Evidence’ Of Foodborne Transmission Of COVID-19.

https://healthpolicy-watch.news/theres-no-evidence-of-food-borne-transmission-of-covid-19-says-who/

Janusz Pudykiewicz , Arvind Singh ,

Thank you kindly for your response to my observations that the novel COVID-19 virus can, in fact, be transmitted from one person to another person while the two persons are enjoying a meal together while they are seated in close proximity, such as across the table from each other, whether they are located in a private residence or a public restaurant.

My point does not have to do with the preparation of food. I am addressing the act of consuming food while you are in the presence of another individual or of other individuals who are located in close proximity to you while you are eating, and, presumably, conversing.

It is a widely known fact that when you are talking to another person, small virtually invisible droplets are released into the air. The novel COVID-19 virus loves to be transported through the air with the greatest of ease, which enables it to invade the body of its new host, that is, a human being who is unaware of the fact that a tiny submicroscopic virus has entered its body with the aim of destroying its body's healthy cells.

In point of fact, the novel COVID-19 virus catapults via its airborne trajectory into your body in droplets transmitted from the person with whom you are conversing, or dining, or conversing and dining, then commences to penetrate healthy cells, and it prefers major organs, including the lungs, which it prioritizes, as well as the heart, kidneys, and brain. It uses your healthy cells as an incubator which provides it with optimal conditions for reproduction.

Exponentially, the novel COVID-19 virus effects a fusion with your cells in your major organs, where it multiplies itself, replicates itself, in a manner that has been identified by scientists as following the reproductive processes of genetics.

I am contending that the novel COVID-19 virus is transmitted when it makes contact with your mucous membranes inside of your mouth while you are masticating food on which droplets from your interlocutor or your dinner companion(s) when they emit from the mucous membrane(s) which are located in their mouths are transported by landing on the food which you are in the process of putting into your mouth with a fork and knife or a spoon, or your hands if you are eating a "finger food," such as a sandwich, carrot or celery stick, or a piece of candy, cake, or some cookies.

If as you are suggesting, the novel COVID-19 virus is killed by food, then I simply ask that you provide scientific evidence in this Research Gate discussion thread.

until now, there is no explanation about this matter.

Nancy Ann Watanabe

Thank you for your comments. I have just one remark;

we must avoid confusing airborne transmission combined with resuspension from surfaces with transmission occurring directly through food.

Please consult the following classification of particles involved in the transmission process

https://www.ohcow.on.ca/edit/files/events/2020/occ-covid/sars-cov-2__aerosolization_final.pdf

The recent article: Airborne Transmission of COVID-19: Aerosol Dispersion, Lung Deposition, and Virus-Receptor Interactions

Article Airborne Transmission of COVID-19: Aerosol Dispersion, Lung ...

provides some additional information that links the scale of dispersion with the nanoscale at which the virus interacts with the cell membranes. I’m sure that this paper is very relevant to clarify some issues raised in our discussion.

Janusz Pudykiewicz ,

Thank you very much for the two LINKS, which only tend to corroborate what Dr. Arvind Singh observed earlier, which is that there is no scientific research on how the novel COVID-19 virus is transmitted when individuals share a meal together in a social situation, and thus, are standing or sitting in close proximity to each other, whether in an indoor or in an outdoor social setting. There is a great deal of scientific research being published in order to provide scientific evidence that the novel COVID-19 virus is airborne and is readily transmitted when one person coughs or sneezes or talks to another person and droplets are transported through the air. Perhaps scientists do not want to cause further panic by performing experiements that might prove without a shadow of a doubt that the novel COVID-19 virus is most frequently and effectively transmitted when the air transports aerosol droplets to the surface of foods as they are being eaten, which would certainly account for the high infection and mortality rates that are generally being reported in the television news media as being the result of (1) thousands of people falling ill after they have been going to bars and restaurants; and (2) after they have been enjoying summertime social gatherings, and, more recently, holiday dinners and family gatherings in restaurants and in their homes. For this reason, mayors and governors have been, for a while now, ordering that restaurants, cafes, coffee shops, and even barbershops, beauty salons, and, in addition churches where religious services and choirs sing at the top of their lungs, all of these places of social gathering, be closed down. Authorities have been assessing hundreds, and, more recently, thousands of dollars to be paid as penalties for bars and restaurants being kept open by their proprietors. There is no confusion about the novel COVID-19 virus being transmitted through the air. Is there any doubt in anybody's mind that this is true? My issue is that if droplets containing the novel COVID-19 virus can transmit the infection (1) directly from one person to another person in normal conversation; (2) indirectly, when droplets fall on kitchen counters, supermarket grocery carts, and other flat surfaces; and (3) when droplets containing the novel COVID-19 virus fall on the cement pavement and then cling to the soles of your shoes, which means that the virus can be tracked into your home, where you children or small toddler crawls, then why can't the novel COVID-19 virus be transmitted when the virally contaminated droplets fall on the food that is being shared by an asymptomatic individual, who then contaminates the food that is being eaten by a well individual?

Janusz Pudykiewicz ,

Of the following two statements you make, I agree with (1), but I am strongly of the opinion that the burden of proof, in view of the infection and mortality rates amassing as a direct result of individuals and families sharing an intimate meal together, should not be on my side of this discussion, but, instead, the burden of proof should be to scientifically demonstrate (2), as follows:

(1) "The main problem with the transmission of a virus is related to the small droplets that can be suspended in the air for many hours, especially indoors.

In conclusion, transmission through food (prepared observing all sanitary constraints) is rather unlikely and with proper distancing and dividing screens can most likely be avoided."

(2) " In conclusion, transmission through food (prepared observing all sanitary constraints) is rather unlikely and with proper distancing and dividing screens can most likely be avoided. "

How would you define "proper distancing" when you and your companion are enjoying a meal together in a restaurant or residential setting?

Your mention of "dividing screens" makes me think that you are being very witty! Because my concern is not that somebody who is partaking of a meal at another table or booth at a restaurant will transmit viral droplets to your food, but, rather, that your dinner partner, who is seated right next to you, or right across from you, is very likely to pass droplets to your food. If your fellow diner does not have the novel COVID-19 virus, then, of course, this is not an issue. However, this Research Gate discussion thread question specifically requests answers and replies as to whether (or not) the corona virus is spread by food! My answer is YES.

Covid-19 may not spread by food.

Harasit Kumar Paul ,

In response to your answer in the negative to this Research Gate discussion thread question, I would like to point out that my particular issue does not have anything to do with the food packaging industry, although I recognize that you are posting the link to an article in which the title rather generally asserts that the novel COVID-19 virus cannot be transmitted on food. Your answer and the link you provide are commendable in terms of being good answers to the RG question here. However, it is very misleading in the context of my observations that food is probably the single most significant way that the novel COVID-19 virus is being transmitted. I recognize that a nice dinner in a good restaurant and that a good home-cooked meal among family and friends is certainly at the top of the list of things that make for human happiness. How could such a nice and wonderful thing cause thousands of people to get sick and die? The current projection is that by April 2021, more than half a million people will have fallen victims to the novel COVID-19 virus. The sad thing is that they probably contracted the viral infection, not from contact with strangers, but, instead, from family, relatives, friends, and neighbors, that is, from individuals with whom they were most likely to have shared meals together.

Dear Prof. Nancy Ann Watanabe

Thank you for your very detailed comments, I am convinced that the article published in Nature supports many of your statements and observations

https://www.nature.com/articles/d41586-020-03140-4

I agree with you that more scientific research is needed to quantify all interactions between the airborne transmission and food surfaces that can enhance the spread of this infection.

Yes food contamination are also main source of Corona virus transmission. Chances are always there.

Some of info from medical expert, like :

Professor of Virology at the University of Hong Kong, Jin Dong-Yun, said that the coronavirus, aka SARS-CoV-2, was not really known to be transmitted through consumption of contaminated food or not. The only statement already declare from WHO is : droplet as media

More research is needed to confirm that there are people who can contract the corona virus just by touching contaminated surfaces. Likewise with transmission through direct food consumption.

Eyal Leshem, Director of the Center for Travel and Tropical Medicine Medicine, Sheba Medical Center, Israel, said that infections from fresh food such as meat and fish may occur due to transmission of the virus from sick workers or servants. Perhaps in days more coming after vaccine publish, they will research for this ambiguity matter.

May be

1) Are the physico-chemical conditions of salvia and stomach are favorable for keeping covid-19 active?

2) Can lysozyme found in saliva lyse covid-19?

3) can covid-19 survive in the acid conditions of stomach?

In our country ( Malta) where testing and tracing is quite vigorous (1083000 tests/million population) some 1/3 of cases had a history of close contact with infected family members, workplace colleagues or potentially contracted the infection at entertainment superspreader events. Consequently there are a significant proportion of infected cases considered as sporadic.

There is no doubt that human to human transmission is a prime cause of infection however the evidence that there is a vector effect of airborne particulate matter is compelling. This may also apply to transmission through the ingestion of contaminated food.

The port of entry of SAR-CoV-2 to the host cells is through the Angiotensin Converting Enzyme II receptor. These receptors are present in the respiratory goblet cells (abundantly found in smokers) and the intestinal tract is replete with these receptors too. There have been several COVID-19 cases admitted with abdominal pain and gastro-intestinal symptoms. SARS-Cov-2 transmission through contaminated food remains a possibility.

Two days ago, this article titled "These are the people most likely to give you Covid-19" was published on the Internet, as follows:

" SCIENCE: "These are the people most likely to give you COVID-19"

A team of researchers analyzed 54 COVID-19 studies with more than 77,000 patients and found that the most likely people to pass the novel coronavirus to others are adults in the home.

• People are more likely to infect their spouses and transmission to adults is more likely than to children. Crowded rooms are likely to favor at-home transmission.
• The study is another warning that people should take extra precautions before deciding to hold Christmas gatherings this year.

The US continues to experience a massive coronavirus surge as we head into the Christmas holiday, and there seems to be no end in sight. More than 247,400 cases were reported and more than 3,600 people died of COVID-19 complications on Wednesday, December 16, 2020, plus more than 113,000 people are currently hospitalized — those are all new records. The actual number of people getting infected each day is likely much higher than that since not everyone gets tested, and asymptomatic people would not have any reason to suspect an infection.

Most countries in Europe are experiencing record waves this winter as well, and many of them have new lockdowns in place to keep the infection in check.

Several factors drive the spread of the virus. The coronavirus is quite infectious, especially at this time of year when more people congregate in indoor settings. Some people still don’t observe face mask and social distancing rules.

Pandemic fatigue is also something that’s impacting people who would otherwise adhere to public health measures meant to prevent COVID-19 transmission. But a new study tells us that the people most likely to give you COVID-19 are the people in the one place where everybody drops their guard.

Health experts have warned that household transmission continues to be a major problem, especially during the winter season. It’s not just the cold that’s driving more people indoors. Events like Thanksgiving and Christmas will favor the spread of COVID-19, as many people travel home for the holidays. That’s why the CDC keeps advising people not to travel or gather for Christmas this year.

A team of researchers analyzed data from 54 COVID-19 studies totaling 77,758 participants and determined that the household secondary attack rate for COVID-19 was at 16.6%, higher than SARS and MERS.

'Households are favorable environments for transmission,' the researchers wrote. “They are what are known as 3Cs environments, as they are closed spaces, where family members may crowd and be in close contact with conversation. There may be reduced use of personal protective equipment relative to other settings.”

The researcher found that symptomatic cases were more likely to transmit the novel coronavirus to other household members than asymptomatic — that’s 18% vs. 0.7%. They also said that transmission between spouses was more likely than between other family members and that adults were more likely to infect other adults than children. The spread of COVID-19 was also more likely in households with one other person than in homes with 3 or more contacts.

'Intimacy, sleeping in the same room, or longer or more direct exposure to index cases' might explain why spouses are more likely to infect each other.

The researchers also note that household crowding (number of people per room) may be more important for coronavirus transmission than the number of people in the home.

'The findings of this study suggest that households are and will continue to be important venues for transmission, even where community transmission is reduced.

Prevention strategies, such as increased mask-wearing at home, improved ventilation, voluntary isolation at external facilities, and targeted antiviral prophylaxis, should be further explored,' the researchers concluded.

Also important to remember is that people who get infected will be contagious up to a couple of days before showing any symptoms. This could further place other family members in danger of contracting the illness. If flu or cold symptoms appear, it would be advisable to consider them signs of COVID-19 and self-isolate from other household members to reduce the risk of infection. A PCR test will be needed to diagnose the illness correctly.

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"Dr. Fauci says these 5 things can keep you from catching COVID-19"

The coronavirus pandemic in the U.S. continues to worsen with each passing week.

• Over the last two weeks, COVID-related deaths have skyrocketed by 60% while coronavirus infections are up nearly 30%.
• Dr. Fauci recently stressed that basic safety guidelines like mask-wearing and avoiding crowds can effectively prevent coronavirus infections.

As encouraging as the coronavirus vaccines from Pfizer and Moderna are, the reality is that we could have moved past the pandemic months ago if people simply followed basic coronavirus safety guidelines. But for reasons that defy reality, the coronavirus bizarrely became a politically divisive issue that saw people defiantly not wearing masks in public and ignoring basic social distancing guidelines.

The efficacy of masks is not up for debate, which is why many countries in Asia — where mask-wearing has long been the norm — weren’t hit as hard by the pandemic as the U.S. What’s more, CDC director Robert Redfield back in September said that masks are 'more guaranteed to protect me against COVID19 than when I take a COVID vaccine.'

The point of bringing all this up is to illustrate that coronavirus safety guidelines exist for a reason and can truly prevent coronavirus outbreaks from happening. As a prime example, Australia’s strict safety guidelines all but eliminated COVID-19 in the country.

With that said, Dr. Anthony Fauci, during a recent interview with Scientific American, laid out five things people can do to prevent them from coming down with the coronavirus:

The advice above certainly isn’t new, but with the coronavirus surging at a rate we haven’t seen before, a reminder can only help. Besides, with pandemic fatigue becoming more of an issue with each passing week, it’s important to remember how basic safety guidelines can go a long way towards preventing coronavirus outbreaks.

To Fauci’s fourth point, it’s important to stress that indoor gatherings are disproportionately responsible for a vast number of coronavirus infections. This underlies Fauci’s plea for Americans to hold off on traditional holiday gatherings this month. What’s more, recent contact tracing data from New York showed that people are 10 times more likely to contract the coronavirus at household gatherings than anywhere else.

If avoiding indoor gatherings is impossible this holiday season, adhering to Fauci’s other pieces of advice – social distancing, hand washing — is paramount.

Looking ahead, we can only hope that coronavirus vaccines from Pfizer and Moderna will put an end to the pandemic once and for all. Of course, ending the pandemic requires that a majority of Americans take the vaccine, a challenge in and of itself.

'We have the logistics under Operation Warp Speed to put vaccines into the trucks, trains, planes and whatever it is that gets them to where they need to go,' Fauci said. 'But then local public health officials will need the capability and resources to distribute the vaccines in an equitable way. It’s going to be a big task to vaccinate more than 300 million people—a very prodigious project.' "

Although the above article is about America, the advice about the problem of wearing masks and social distancing in the home applies to all nations globally! Since families share meals in the home, it seems to me that it might make a difference if family members should consider taking their meals in different places in the home, instead of sitting close together around the dinner table. Also, family members could consider taking "a vow of silence" during mealtimes is another suggestion. In addition, the person(s) who prepare and then distribute the food to each family member should definitely wear a mask and consider wearing gloves, like workers in many cafeteria, fast food places, and restaurants do.

The risk of getting sick with COVID-19 from eating or handling food (including frozen food and produce) and food packages is considered very low.

https://www.cdc.gov/coronavirus/2019-ncov/daily-life-coping/food-and-COVID-19.html#:~:text=Food%20and%20Coronavirus%20Disease%202019,of%20COVID%2D19.

New Mutation responsible for 3rd wave in Europe

Mass Confinement of Minks: an Ideal Reservoir for the 20A.EU1 Coronavirus Mutation in Europe

Two new variants 20A.EU1 and 20A.EU2 of COVID-19 have been detected in the European Continent. The more dominant of the two strains is the 20A.EU1. Two outbreaks of SARS-CoV-2 with this mutant were noted in farmers from the provinces of Aragon and Catalonia in June. Late in July thousands of minks in North East Spain were culled as they were found to be infected by SARS-CoV-2. It is postulated that the mass confinement of minks may have acted as a reservoir to encourage elevated viral reproduction rates and high viral loads increasing the risk for the development of mutants. Relaxation of travel restrictions allowed tourists in their thousands to visit the Spanish littoral, possibly transmitting the infection to their home countries on their return. Mutant development may be the result of a multiplier effect whereby repeated intra/interspecies transfection between minks and their handlers resulted to the eventual inception of variants that may be pathogenic to humans.