Heaven help us its on our chicken wings and shrimp

This forum is to discuss general things concerning TSOI.
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Re: Heaven help us its on our chicken wings and shrimp

Post by trader32176 »

The pandemic has screwed up supply chains .
first it was the infected workers in the meat packing plants
that started shutting down the meat supply , and it took an executive order to designate those plants as critical to the infrastructure to get them running again .

A lot of people don't have jobs - due to the pandemic.
not paying off debt vs. feeding your family is next on the list .
states are stockpiling food ,
and it's not that far-fetched to think that hungry people will have to register to access food from food banks , or the state.

It's a possibility - imo
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Re: Heaven help us its on our chicken wings and shrimp

Post by TimGDixon »

of course. its not just food they will be hoarding, medicines, vaccines, fuel, rare metals. I'm not disagreeing or agreeing just saying look around its pretty crazy out there.
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Re: Heaven help us its on our chicken wings and shrimp

Post by trader32176 »

I don't have a firm opinion on any of it right now .

some of it , or most of it could be a theory.

but if I see more trends adding up , then i will be changing my opinion .

Usually it's a hands on approach to cooking that I use .

Washing hands before after and during several times when cooking anything .
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Re: Heaven help us its on our chicken wings and shrimp

Post by trader32176 »

Fresh and frozen food can harbor SARS-CoV-2 for at least 21 days


https://www.news-medical.net/news/20200 ... -days.aspx

(Tim, this is a follow up article on the first article you posted on this thread . I still haven't formed a solid opinion on this until more info is provided)

In some parts of the world, new outbreaks of the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) are occurring after weeks or months of no cases at all. Some instances are the recent occurrence of local cases in Vietnam, New Zealand, and Beijing. A recent study published on the preprint server bioRxiv* in August 2020 suggests that foodborne contamination may underlie these outbreaks and that this route of transmission should not be overlooked to contain the pandemic.

Xinfadi, Beijing

Almost two months of having zero new cases, a cluster of SARS-CoV-2 infected patients were detected in the Xinfadi wholesale market in Beijing. This was officially attributed to contaminated food imported from outside the region. Following this, measures have been put in place to prevent other outbreaks in China. The world at large, however, remains unaware of such a risk, and thus it is mostly ignored.

Reasons for Fresh Outbreaks

New outbreaks may occur due to unrecognized asymptomatic SARS-CoV-2, with continuing community transmission. Another mechanism might be travelers bringing in the virus, which then jumps from host to new host. This would mean that either an asymptomatic infected traveler was tested as false negative or that a confirmed infected traveler broke quarantine rules. This could lead to occult SARS-CoV-2 transmission.

However, the researchers calculate that this is an improbable scenario, given that the odds of the virus passing through 20 generations undetected is only one in a thousand, even if the reproduction number is 1, and with a continuing chain of transmission, and a detection rate of one in twenty infections. In such a situation, occult transmission seems unlikely to be the cause of the recent outbreaks.

Infection Clusters Linked to Foodstuffs

A third possibility is that contaminated foodstuffs transported between regions are carrying the SARS-CoV-2 virus. This is credible given that many SARS-CoV-2 infection clusters have occurred in meat and seafood processing plants all over the world. Examples include a poultry processing factory in the UK, a ready-to-eat meal production facility again in the UK, tuna canneries in Portugal and Ghana, and abattoirs in Australia and Germany. In fact, in the last case, more than 1,500 workers were tested positive for SARS-CoV-2 in a large abattoir in Gutersloh, Germany. This cluster of infections led to the implementation of lockdown in two districts housing over 600,000 people.

Thus, the question of the origin of the recrudescences seems to revolve around food processing plants where contaminated food is imported, transferring the infection to local inhabitants and seeding new chains of viral spread. The SARS-CoV-2 virus has been found on workers at the Xinfadi market, and on cutting boards where salmon imported from outside was sliced.

The officials responded by taking millions of swabs from market workers, people staying near the market, and other components of the Beijing food supply chain. This led to the detection of 335 cases of SARS-CoV-2 infections. Shrimp from Ecuador were also detected to be positive for the virus.

Subsequently, salmon from Europe was banned, as well as later on from any facility where SARS-CoV-2 outbreaks were known to have occurred. This included the US, Germany, and Brazil. Ecuadorean shrimp were also suspended.

Verifying Infectious Virus in Frozen Meat

Many scientists openly doubted this route of transmission, since earlier studies have reported no detectable SARS-CoV-2 on copper, cardboard and stainless steel/plastic surfaces, at a temperature of 21–23°C, when tested after 4 hours, 24 hours, and 3 days. The authors of the current study, therefore, looked at how long the virus could survive on frozen or refrigerated meat and salmon over a period of 3 weeks. This allowed them to test the potential for fresh outbreaks seeded by imported food containing the viable virus.

They tested 500 mm3 cubes of salmon, chicken, and pork bought from supermarkets in Singapore, to which the virus was added at a dose of 200 μl of 3 x 106 TCID50/ml. These were stored at 4˚C, –20˚C and –80˚C. They then tested for the virus at 1, 2, 5, 7, 14, and 21 days later. They found that the viral titer remained at the same level at all three temperatures, and all the samples remained infectious.

In accordance with the general thinking of today, the World Health Organization advises that foodborne or food packaging-associated COVID-19 spread is improbable. The researchers say, “While not a major infection route, the potential for movement of contaminated items to a region with no COVID-19 and initiate an outbreak is an important hypothesis.” This makes it imperative to assess the risk of such foodborne infection surviving the transport and storage process involved in the import trade.

Meat Trade and COVID-19

The high rate of infection among abattoir and meat processing plant workers, as evidenced by the increased number of infection clusters, may point to the risk factors like crowded workplaces, high noise levels making shouts necessary, and lack of adequate ventilation. The meat is handled manually, while automated lines typically handle salmon. In situations where salmon is also handled manually, the risk of contamination arises.

Such workers may also continue to work after being infected since they typically come from low economic strata, they are at higher risk of both catching the virus and passing it on in their crowded homes. They also travel by public transport, which is typically crowded.

The fact that most surfaces in such facilities are likely to be stainless steel, the low temperatures, and lack of sunlight, which contains ultraviolet rays, favor a longer life for the virus. Thus, environmental and individual factors all predispose to meat and fish contamination during the handling of raw meat and further processing.

The researchers explain that while butchering is typically at standard or room temperatures, the meat is then kept at a low temperature below 12oC to be cut up, and the meat is stored at 3–7°C as per food regulations.


The study shows that all types of meat in everyday use, namely, chicken, pork, and salmon, can carry the infectious virus throughout the transport and storage periods and conditions involved in the import and export of these foods. Notably, the tested temperatures cover that of standard refrigeration and standard freezing. The absence of conditions like drying and temperature variation, as regulated for such foods by law, favors virus survival. And in fact, they failed to detect any decrease in viral titer, signifying a loss of infectivity.

Thus, they conclude, “We believe it is possible that contaminated imported food can transfer the virus to workers as well as the environment. An infected food handler has the potential to become an index case of a new outbreak.”

Given the high volume of international food trade, it is quite possible that uncommon transmission events can occur and trigger outbreaks where the virus spread had been eradicated previously. To prevent such outbreaks, food hygiene must begin at the factory, including repeated and meticulous cleansing of the hands, work surfaces, and other food contact surfaces, materials, and utensils.

Worker conditions should be inspected. Staff should be trained and encouraged to absent themselves if they are ill, and checks should be carried out. Such worker leaves should be incentivized to promote worker and consumer safety. The use of personal protective equipment should be inspected until a habit is in place, while social distancing at all times should be taught and encouraged.

In the import market, cleaning of hands, utensils, and surfaces should be carried out regularly to prevent contamination of other foods. Consumers should be taught to wash their hands after touching any raw food and to cook the food properly to destroy the virus.

The current study and other reports of the detection of the virus on imported frozen chicken and shrimp packaging material should serve as a warning to food regulatory and public health authorities to set relevant guidelines in this new situation, where old norms may not be useful to avert a “non-traditional food safety risk.’
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Re: Heaven help us its on our chicken wings and shrimp

Post by trader32176 »

SARS-CoV-2 does not pose a food safety risk, health agency says


https://www.news-medical.net/news/20200 ... -says.aspx

Globally, millions of people have been infected with the novel coronavirus. Cases are skyrocketing in many countries, including the United States, India, and Brazil.

The severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), the virus that causes the coronavirus disease (COVID-19), is mainly a respiratory illness. It spreads by infectious respiratory droplets when someone sneezes, coughs, speaks, or breathes.

Now, a new report by the International Commission on Microbiological Specifications for Foods (ICMSF) highlights the link between SARS-CoV-2 infection and food safety. ICMSF is a global non-government organization that aims to provide information on food safety and human health.

Amid the coronavirus pandemic, many reports have shown that food may be carriers of the infectious agent. These reports have sparked panic and worry about whether ordering food or having food delivered can pave the way for infection with SARS-CoV-2.

Not likely a virus source

The agency looked at the evidence that SARS-CoV-2 might be carried on food or its packaging. The team of researchers has found very little, echoing the previous results of a study by the U.S. Food and Drug Administration (FDA) that there is no real risk of contracting the virus from food or food packaging.

Further, the agency said that up to date, there had been no reports of SARS-CoV-2 transmission from food and food packaging.

“Considering that there are to date, no proven cases or scientific associations between food consumption and COVID-19, it is highly unlikely that SARS-CoV-2 constitutes a food safety risk,” the researchers said.

“There are relatively few reports of SARS-CoV-2 virus being found on food ingredients, food products, and packaging materials,” the agency added.

The report also says that whether it is possible that people could eat something contaminated with the virus and become infected, there has been no case reported of such a mode of transmission.

“The reports show that a hazard to human health may be present. They do not show that there is a hazard present, or it is a risk to human health via ingestion or handling of food. Viruses present on food or food packaging will also lose viability over time. Following a risk-based approach, it is very unlikely that such contamination would result in infection,” the report explained.

Handwashing is important

Though food and food packaging are unlikely sources of SARS-CoV-2 infections, it is still essential for manufacturers, food handlers, and buyers to practice proper hand hygiene. They should wash their hands before and after preparing food, before eating, or after touching common surfaces that may harbor the virus.

Further, the agency urged food companies to impose the wearing of masks among employees during the handling and delivery of food items. Proper hygiene among workers, along with the disinfection of tools, equipment, and working environment, can help prevent contamination of food products.

The U.S. Centers for Disease Control and Prevention (CDC) reports that eating or handling food, including frozen food and food packages, is considered low. The health agency said that the best way to combat the coronavirus disease is to observe infection control measures and everyday actions to prevent the spread of COVID-19.

“It is possible that a person can get COVID-19 by touching a surface or object, including food or food packaging, that has the virus on it and then touching their mouth, nose, or possibly their eyes. However, this is not thought to be the main way the virus spreads,” the health agency said.

“After shopping, handling food packages, or before preparing or eating food, it is important to always wash your hands with soap and water for at least 20 seconds,” it added.

Global case toll

The coronavirus pandemic is continuously spreading worldwide, and the case toll has now topped 27.45 million people. More than 894,000 people have died while 18.41 million people have recovered.

The United States has more than 6.32 million cases of COVID-19, and at least 189,000 deaths. India surpasses Brazil, with more than 4.28 million confirmed cases. Brazil has more than 4.14 million cases and at least 126,000 deaths.

Russia, Peru, Colombia, and South Africa follow as they report a high number of cases, with more than 1 million cases, more than 691,000 cases, 671,000 cases, and 640,000 cases, respectively.
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Re: Heaven help us its on our chicken wings and shrimp

Post by trader32176 »

Food and Coronavirus Disease 2019 (COVID-19)


https://www.cdc.gov/coronavirus/2019-nc ... ID-19.html

What you need to know

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.
Take everyday actions to prevent the spread of COVID-19.
Continue following basic steps for food safety and eat nutritious foods to take care of your physical and mental health.

Currently, there is no evidence to suggest that handling food or consuming food is associated with COVID-19.

Coronaviruses, like the one that causes COVID-19, are thought to spread mostly person-to-person through respiratory droplets when someone coughs, sneezes, or talks. It is possible that a person can get COVID-19 by touching a surface or object, including food or food packaging, that has the virus on it and then touching their own mouth, nose, or possibly their eyes. However, this is not thought to be the main way the virus spreads.

After shopping, handling food packages, or before preparing or eating food, it is important to always wash your hands with soap and water for at least 20 seconds. If soap and water are not available, use a hand sanitizer that contains at least 60% alcohol. Cover all surfaces of your hands and rub them together until they feel dry. Remember, it is always important to follow good food safety practices to reduce the risk of illness from common foodborne pathogens.
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Re: Heaven help us its on our chicken wings and shrimp

Post by trader32176 »

Duke researchers: We must protect meat packing workers to combat community spread of COVID-19


http://www.ncpolicywatch.com/2020/08/31 ... -covid-19/

By Brystana Kaufman, Jeremy Yi, Sophie Hurewitz and Marta Wosinska

Early in the COVID-19 epidemic, urban centers like New York city led the nation in COVID-19 burden. Yet, even before shelter-in-place orders were expiring, many of the places with the most cases per capita were small cities and rural communities in the Midwest and South. By mid-May, counties with or near meat packing plants had almost twice the rate of known COVID-19 infections as the national average. Without appropriate safety precautions, workplaces such as meat processing plants may have harbored the virus as work continued during the lock downs and presented opportunities to seed new infections when states reopened. To facilitate the eventual return to normal, we must address the essential worker issue, particularly among high risk essential work places such as meat processing plants.

Plant outbreaks increase COVID-19 burden in North Carolina

Meat processing plants have spawned outbreaks in North Carolina, Iowa, Nebraska, Wisconsin and South Dakota. North Carolina is one of the largest pork and poultry producing states. In April and May, large outbreaks were reported at the Tyson Foods poultry plant in Wilkes County, the Butterball turkey plant in Duplin County, and the Smithfield pork plant in Bladen County. By mid-May North Carolina had the highest number of meatpacking plant outbreaks and the highest number of complaints in the nation. As of late June, a spokesperson for the N.C. Department of Health and Human Services reported that at least 2,772 meatpacking workers tested positive at 28 different meatpacking plants. Even with rising rates of positive cases, the N.C. Department of Health and Human Services has decided not to publish outbreaks by facility and no citations have been issued by the NC Department of Labor.

Challenges to the public health response

Meat packing is already one of the most dangerous industries in the United States, and workers now face a high risk for exposure to COVID-19 due to long periods of time in close contact with other workers. In addition to the natural epidemiology of transmission, systemic and socioeconomic factors contribute to COVID-19 burden. Employer policies that are standard in the meat processing industry, such as a lack of paid sick leave, encourage employees to stay at work even if sick, therefore supporting COVID-19 spread.

Stopping the train of transmission starts with testing, but also requires isolating infected people, identifying their contacts, and quarantining those who were exposed. Test reporting and contact tracing may be inhibited by health privacy regulations and immigrant status. In North Carolina, local officials lacked the information needed to follow up with infected workers and trace contacts. The number of departments playing a role in the coronavirus response contributed to a lack of clarity over which agency had the authority to order meat packing plants to make changes or shut down.

Occupational Safety and Health Administration (OSHA) enforced CDC guidelines for the H1N1 influenza in 2009; however, during the COVID-19 epidemic OSHA has been left out of the White House Coronavirus Task Force and the agency rolled back safety standards and restrictions for the meat processing industry. Until recently, OSHA has focused its on-site inspections on nursing homes and biomedical laboratories due to limited capacity. Following months of worker complaints, Pennsylvania meat packing workers filed a lawsuit against OSHA for not enforcing provision of protective gear or social distancing policies in the factory. State and local efforts to enforce standards were limited by an April executive order declaring meat packing plants critical infrastructure.

Additionally, Congress expanded Employee Paid Leave Rights through the Families First Coronavirus Response Act (FFCRA) to reduce pressures on employees to work while sick. The FFCRA Act requires two weeks paid leave for specified reasons related to COVID-19, including self-quarantine or caring for a sick person, or children unable to attend school; however, the Act does not apply to most meat packing workers because most meat processing companies exceed the 500 employee threshold. The North Carolina legislature considered including local enforcement of worker safety and two weeks of pay for infected workers in their COVID-19 economic relief bill, which included $10 million for meat processing plants; however, these measures failed to pass.

Recommendations for protecting essential workers

Although problems pervade worker protections policies across all industries, the disproportionate impact in the meat processing industry and other employers of vulnerable groups requires immediate action. Clear regulations and processes for testing and tracing is needed in order to protect the health and safety of at-risk employees. Finally, we must limit the economic incentives that encourage essential workers to continue working when they are sick that counteract public health efforts to trace and isolate cases.

Strengthen reporting requirements and data sharing infrastructure to support contact tracing efforts in coordination with public health departments. The lack of coordination and transparency of testing information has contributed to the inability to contain plant outbreaks. Public health officials and meat packing employers need to work together on improving containment. Meat packing industry is required to report occupational injuries, and this reporting system may be leveraged to improve contact tracing and identify clusters of infection that require further intervention.
Implement Emergency Temporary Standards to address worker safety issues related to the COVID-19 pandemic, and expand OSHA capacity for inspections. While federal legislation to direct OSHA to issue an Emergency Temporary Standard (ETS) has stalled in the Senate, states like Virginia are enacting their own ETS regulations to strengthen worker protections. Increased funding could facilitate the increase in OSHA inspection capacity. The federal COVID-19 task force should consider OSHA’s role in a coordinated plan for supporting employers, specifically meat processing industries, in maintaining a safe workplace.
Expand FFCRA benefits to cover companies with more than 500 employees. Under the current law, large employers are not required to provide sick leave, and the benefits are set to expire in December 2020. The House coronavirus stimulus bill (H.R. 6800) would have expanded FFCRA requirements to include all employers through 2021. The Senate responded with a bundle of bills called the HEALS Act, and the current version further limits rather than expands the sick leave benefits and worker protections. A feasible solution for the proposed legislation may include a time-limited benefit for paid leave when the employee is under COVID-19 quarantine or isolation.

When essential workers are not protected, the whole community is at risk. By improving protections and support for essential workers, we can mitigate community spread and support state’s efforts to reopen non-essential businesses. If the current policies persist, meat packing plants and other high-risk industries will continue to seed outbreaks, increase community spread, and potentially lead to renewed shelter-in-place and closure orders.
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Re: Heaven help us its on our chicken wings and shrimp

Post by trader32176 »

Food Safety and the Coronavirus Disease 2019 (COVID-19)


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

For additional information, visit FDA's Coronavirus Disease 2019 (COVID-19) main page.

https://www.fda.gov/food/food-safety-du ... 9-covid-19
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Re: Heaven help us its on our chicken wings and shrimp

Post by trader32176 »

Eating takeout amid COVID-19

https://health.ucdavis.edu/good-food/bl ... id-19.html

By now, many of us have stocked up one pantry staples like pasta and canned soups as we hope to flatten the curve amid coronavirus (COVID-19) fears. But what happens when you want to try a little something different while supporting local businesses?

Is it safe to eat takeout food? Should you be worried to eat food prepared by someone else during this time?

UC Davis virologist Erin DiCaprio specializes in community food safety. She was interviewed by Sactown magazine to help dispel some concerns we may have about takeout food. Here is an excerpt from the article:

How safe would you consider takeout food or food delivery?

When we talk about food safety, there's never a zero-risk situation. There's always some level of risk. Based on our current understanding of the transmission of SARS-CoV-2, there's nothing that really points to food being an important vehicle for transmitting the virus. If someone has an active SARS-CoV-2 infection and they cough on packaging, there is the potential for someone to then touch that packaging and subsequently touch their mucous membranes. At that point, the virus can enter their respiratory tract. But I would say the risk of that is very low. If you're getting takeout and you're concerned about who's handling that food, the best thing to do is wash your hands before you consume the product. Take the food out of the packaging, put it on a plate, and then wash your hands before you eat.

We’ve seen studies showing the virus can live on various surfaces. On plastics it can survive for a couple of days, on cardboard it can live for 24 hours.

How concerned should people be about touching food packaging that may be contaminated?

I think it's a pretty low-risk situation. But again, if you're handling cardboard or plastic packaging of any kind, you can clean and sanitize counters or tables where the packaging was placed. Just be cognizant of all the surfaces that you touch and try to make sure that you're washing your hands and avoiding touching your face as much as possible.
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Re: Heaven help us its on our chicken wings and shrimp

Post by trader32176 »

Scientists to minimize COVID-19 cases and transmission among food industry workers


https://www.news-medical.net/news/20201 ... rkers.aspx

The COVID-19 pandemic has threatened the nation's food supply, in part due to food industry workers falling ill, which reduces the workforce and can lead to temporary facility shut-downs.

A Cornell University-led project will use computer modeling and outreach to find optimal strategies to minimize COVID-19 cases and transmission among workers in food processing facilities, while maintaining the best possible production.

Researchers will collaborate with a dozen meat, dairy and produce industry partners to explore potential solutions in real-world settings.

"This is a problem that requires rapid solutions, we need to solve this right now," said project principal investigator Renata Ivanek, associate professor in the College of Veterinary Medicine's Department of Population Medicine and Diagnostic Sciences.

Though the hope is that the pandemic will be quelled in the next year, Ivanek said the project will address current issues while also providing valuable insights for any future disease outbreaks.

Food production is an essential industry. Keeping workers safe is a priority and a challenge since they often need to work in close proximity to each other, increasing the risk of COVID-19 transmission.

" Many companies have tried to address the risk by shutting down a portion of their production lines and adding plexiglass dividers but this reduces production capacity. Adding to the complexity is that facilities are all unique.

Part of the project is to investigate how segments of the food production industry differ and how to develop control strategies that will fit a specific industry segment," Ivanek said.

- Renata Ivanek, Project Principal Investigator and Associate Professor, Department of Population Medicine and Diagnostic Sciences, College of Veterinary Medicine

Once a model has been developed and validated, it will be scaled up and applied in several specific facilities to further validate it in real world settings. Industry partners include produce processors Misionero Vegetables, Del Monte Foods, Seneca Foods Corporation and Taylor Farms; dairy processor Great Lakes Cheese; and poultry, beef and pork processor Tyson Foods.

In parallel, co-principal investigators, Samuel Alcaine, assistant professor of food science, and Martin Wiedmann, professor of food safety, will develop and deliver online extension programs for industries.

Outreach will include courses on COVID-19, its biology and how to control it. The Institute for Food Safety at Cornell University has already begun some of this work, including information-sharing office hours that food processing facility managers may virtually join to engage with COVID-19 experts on such topics as safety training for employees and using checklists to assess a facility's safety plan.


Cornell University
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