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Oggetto Discussione: China reports further food-related corona Posta RispostaInserisci Nuova Discussione
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xysoom
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Registrato: 26 Mag 20
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Postato: 07 Mag 21 alle 09:32 | IP Salvato Riporta xysoom

China reports further food-related coronavirus findings



China continues to report the presence of coronavirus on
imported food products and packaging.Recent reports
include detection of coronavirus on packages of shrimp
from Saudi Arabia, fish from India, beef from Brazil and
Argentina, and pork from Germany.To get more news about
China
cuisine
, you can visit shine news official website.

The German Federal Institute for Risk Assessment (BfR)
said infection via pork is unlikely based on current
knowledge.The National Service of Agri-Food Health and
Quality (SENASA) in Argentina said it was the first time
there had been such an incident in products from the
country since the pandemic began and it was
investigating.

The shipment had entered through the port of Shanghai. On
Nov. 9, part of it was transferred to a cold store in
Nanjing City, the capital of Jiangsu. On Nov. 10, prior
to release to the market, Nanjing authorities tested the
product and detected nucleic acid on the outer packaging.

Chinaís testing focus
Previous incidents have mentioned imported salmon from
Norway, chicken from Brazil and shrimp from Ecuador ó or
their packaging ó has tested positive for the virus
after Chinese testing.Since July, SARS-CoV-2 RNA
contamination in frozen food imported from countries with
epidemics have been reported in at least nine provinces
in China.

In August, Chinese scientists concluded the virus was
introduced as part of cold chain transmission when salmon
was brought into a wholesale market, causing a large
outbreak in Beijing in June.

In the same month, the city of Shenzhen in South China
imposed COVID-19 handling and testing requirements for
imports of frozen meat and seafood. This includes package
disinfection and nucleic acid tests at a centralized
warehouse before they are distributed for storage, sales
and processing. Chinese importers are also requesting
food exporters sign a COVID-19 declaration referred to in
a China Customs (GACC) document.

In September, GACC announced measures for overseas
manufacturers of imported food and packaging positive
with nucleic acid for COVID-19 on entry to China. A
manufacturer can have up to two positive tests, with
their imports suspended for seven days each time. For
subsequent positive tests of the same products,
suspension will be for 28 days for each occurrence before
being automatically lifted.

The International Commission for Microbiological
Specifications of Foods (ICMSF) has previously said it is
highly unlikely that SARS-CoV-2, which causes COVID-19,
is a food safety risk.Guidance from the World Health
Organization (WHO) for businesses also states it is
highly unlikely that people can contract COVID-19 from
food or food packaging.

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. It is possible a person
can get it by touching a surface or object, including
food or packaging, that has the virus on it and then
touching their mouth, nose, or possibly eyes, according
to the Centers for Disease Control and Prevention.

A study, published in the November edition of the journal
Trends in Food Science & Technology found proper
treatment of food and applying hygiene rules in industry,
shops and households may prevent infections.

Another study, published in the Virology Journal,
measured survival rates of SARS-CoV-2 on stainless steel,
glass, vinyl, paper and polymer banknotes, and cotton
cloth. Researchers donít know the infectious dose of
SARS-CoV-2 but it has been estimated at about 300
particles. Findings indicate the 28-day sample would not
contain enough viable virus to infect a person.

Itís not yet confirmed how long the virus survives or
remains detectable on surfaces. Studies suggest it may be
range from a few hours to several weeks. This depends on
type of surface, temperature and humidity of the
environment.
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