Updated Questions and Answers from the BfR on the Transmission of the Novel Coronavirus via Food and Objects (Status: 17.03.2020) - Part 1

Mar 20, 2020 - BAV Institute

Updated Questions and Answers from the BfR on the Transmission of the Novel Coronavirus via Food and Objects (Status: 17.03.2020) - Part 1

The transmission and spread of the coronavirus occurs primarily from person to person via droplet infection. It is unclear what role smear infections play via door handles, tools, surfaces, or even food.

The current publication by the BfR provides some answers, such as:

There are currently no cases proving that people have been infected with the novel coronavirus through other means, such as consuming contaminated food or contact with contaminated objects.
Based on the transmission routes so far identified and the relatively low environmental stability of coronaviruses, it is currently considered unlikely that imported goods such as imported food or consumer products and toys, tools, computers, clothing, or shoes could be sources of infection with the novel coronavirus.
For the novel coronavirus SARS-CoV-2, preliminary laboratory studies according to a preprint article (a publication that has not yet undergone the usual scientific peer-review process) indicate that after severe contamination, it can remain infectious for up to 3 hours as an aerosol, up to 4 hours on copper surfaces, up to 24 hours on cardboard, and up to 2-3 days on stainless steel and plastic.
In principle, coronaviruses can be transferred to cutlery or dishes through direct sneezing or coughing from an infected person and survive on these solid surfaces for a certain period. A smear infection seems possible when the virus is transmitted via cutlery or hands to the mucous membranes of the mouth and throat or the eyes. However, the BfR has no known cases of infections with SARS-CoV-2 via this transmission route to date.

Further information can be found at www.bfr.bund.de.

We will report again on interesting topics from the BfR publication.

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