I’m speaking with Fabio Parasecoli about his new book, Gastronativism: Food, Identity, Politics, at the Museum of the City of New York at a session chaired by Krishnendu Ray at 6:30 pm. Information is here and the ticketing link is here. This is a preview of the museum’s forthcoming exhibit, Food in New York: Bigger Than the Plate (opening September 16) and is co-presented by MOFAD (Museum of Food and Drink).
by Marion Nestle
Aug 10 2021
Good COVID news: it’s not transmitted by food or packaging
- Food does not spread the virus.
- Food packaging does not spread the virus.
Highlights of the FAO’s conclusions:
- Coronaviruses cannot multiply in food or on inanimate surfaces; they can only multiply in humans and certain animals. Once in the environment, viruses degrade and becomes less infectious.
- It is important to note that, although the detection of virus or viral ribonucleic acid (RNA) remnants on foods and food packaging provides evidence of previous contamination and is not disputed, there is no confirmation of SARS-CoV-2, or any other respiratory illness-causing virus, being transmitted by food or food packaging and causing illnesses in people who touch the contaminated food products or packaging.
- The virus responsible for COVID-19 is susceptible to most commonly used disinfectants and sanitizing agents used in the food processing environment. Standard cleaning and sanitizing procedures…should therefore be effective at disinfecting the food processing environment.
Well, at least that, and what a relief.
That still leaves us with these preventive measures: vaccinate, mask up, and avoid unmasked crowds.