Specific information about the virus responsible for COVID-19 is and remains scant; however, the behaviour and characteristics of the virus can be predicted based on data from similar viruses such as those responsible for Severe Acute Respiratory Syndrome (SARS) and Middle East Respiratory Syndrome (MERS). Despite the hypothesis that the virus may have originated in bats and infected another animal used for food, there is no evidence of continued transmission of the virus from animals to humans through the food chain. The application of sound principles of environmental sanitation, personal hygiene and established food safety practices will reduce the likelihood that harmful pathogens will threaten the safety of the food supply, regardless of whether the food is sourced from intensive agriculture, small stakeholders or wildlife.

Contact Person: Jeffrey Lejeune, Food Safety and Quality Officer, Food Safety and Quality Unit, FAO. See the second link for the full list of policy briefs related to COVID-19.