Understanding that aquatic products may be contaminated with, rather than infected by, the novel coronavirus, and the characteristics of food contamination

Previously, the detection of the novel coronavirus on a salmon cutting board at the Beijing Xinfadi wholesale market drew widespread attention, and according to experts,how is it that aquatic products may be contaminated with the novel coronavirus rather than infected? What are the characteristics of virus-contaminated food?Let us take a look below.

1. How exactly is it that aquatic products may be contaminated with the novel coronavirus rather than infected?

In response to the ongoing claims of “fish being infected with the novel coronavirus,” experts from the Chinese Center for Disease Control and Prevention have once again stated that fish cannot be infected with the novel coronavirus, and that so far no infectious disease transmitted to humans through fish has been found.

According to the experts, the reason the novel coronavirus was detected in salmon and other aquatic products at the Beijing Xinfadi wholesale market is that these aquatic products were contaminated with the novel coronavirus rather than infected by it. Aquatic products can be contaminated with the novel coronavirus at every stage of fishing, slaughtering, transportation, sales and processing, but the novel coronavirus cannot infect fish. This is because a virus needs a cell receptor to infect a host, and fish cells do not have the same receptors as human cells. The novel coronavirus only infects mammals, and its pathological effects are mainly concentrated in the lungs. Fish do not have lungs, so they are not easily infected with the novel coronavirus.

2. What are the characteristics of virus-contaminated food?

1. Virus contamination of food may occur sporadically or epidemiically, and there is no correlation between the two. Sporadic occurrence means that incidents of virus contamination of food do not occur in a concentrated manner, and there is no obvious linear relationship between contamination incidents. This situation is mostly caused by differences in safety precautions, regions and natural conditions. Epidemic occurrence means that within the same period and region, the amount of food contaminated by a certain virus significantly exceeds the usual contamination level, manifesting as epidemic contamination.

2. It has a certain seasonality. Virus contamination and epidemics are clearly related to the seasons; for example, contamination by enteroviruses mostly occurs in summer and autumn, while contamination by respiratory viruses mostly occurs in winter and spring. In addition, the contamination of food by some viruses also has the characteristic of periodic changes.

3. It is regional. Virus contamination and epidemics are also related to region to some extent. The contamination of food by some viruses is affected by natural conditions, transmission vectors and local residents' living habits, and therefore shows regional limitations. Moreover, virus contamination and epidemics also exhibit an exotic character.

3. How can food be prevented from being contaminated by viruses?

1. Stay away from poultry secretions, and try to avoid touching live poultry, livestock and birds.

2. Poultry meat and egg products must be thoroughly cooked before consumption.

3. Strengthen exercise to boost your own immunity.

4. Pay attention to personal hygiene, wash your hands frequently, and cover your mouth with your hand or toilet paper when coughing.

5. Get vaccinated.

6. Avoid traveling to epidemic areas.

7. Keep indoor air flowing, and pay attention to ventilation and environmental hygiene.

Because aquatic products may be contaminated with, rather than infected by, the novel coronavirus, you can rest assured that aquatic products are still safe; however, note that they must be heated at high temperatures before consumption.