Saving Seafood

The Facts About Seafood, COVID, and Chinese Food Markets

June 17, 2020 — The following was released by the National Fisheries Institute:

On 13 June, Chinese media began reporting on the closure of the Xinfadi food markets in Beijing due the presence of COVID-19.

Do not be misled by sensational reports.  The facts are clear.  And these are the facts about food according to academic experts and global public health officials and agencies:

Former Commissioner of US Food and Drug Administration states:  “The idea it hitched a ride on fish is highly implausible.  I mean it is absurd.  I can’t see any plausible scenario where this virus rode in on a salmon.”

The World Health Organization states:  “As food has not been implicated in the transmission of COVID-19, testing of food or food surfaces for this virus is not recommended.”

The Codex Alimentarius states:  “COVID-19 is a respiratory illness primarily transmitted through person-to-person contact and direct contact with respiratory droplets generated when an infected person coughs or sneezes.  There is no evidence to date of viruses that cause respiratory illnesses being transmitted via food or food packaging.  Coronaviruses cannot multiply in food; they need an animal or human host to multiply. It is highly unlikely that people can contract COVID-19 from food or food packaging.”

The Food and Agriculture Organization of the United Nations states: “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 US Food and Drug Administration states: “…. there is no evidence that food or food packaging have been associated with transmission (of COVID-19) and no reason to be concerned.”

The US Centers for Disease Control and Prevention states:  “In general, because of poor survivability of these coronaviruses on surfaces, there is likely very low risk of spread from food products or packaging..”

Canadian Food Inspection Agency states:  “Scientists and food safety authorities around the world are closely monitoring the spread of COVID-19.  There are currently no reported cases of COVID-19 being spread through food.”

The Norwegian Food Safety Agency states:  “There are no known cases of infection via contaminated food, imported food or water.  Therefore, fish and seafood products from Norway are safe to eat” and “Currently there are no known cases of infection via contaminated food, imported food or water.  Based on current knowledge of coronaviruses, infection via food and water is considered unlikely.”

The European Food Safety Authority states:  “Experiences from previous outbreaks of related coronaviruses, such as severe acute respiratory syndrome coronavirus (SARS-CoV) and Middle East respiratory syndrome coronavirus (MERS-CoV), show that transmission through food consumption did not occur.  At the moment, there is no evidence to suggest that coronavirus is any different in this respect.”

The German Federal Institute for Risk Assessment states: “There are currently no cases which have shown evidence of humans being infected with the new type of coronavirus via the consumption of contaminated food.  There is also currently no reliable evidence of transmission of the virus via contact with contaminated objects or contaminated surfaces, which would have led to subsequent human infections.”

The Chilean National Fisheries and Aquaculture Service states:  “There is no evidence to suggest that SARS-CoV-2 can infect aquatic animals and, therefore, these animals do not play an epidemiological role in spreading COVID-19 to humans.”

University College London researchers state:  “SARS-CoV-2 can infect a broad range of mammals, but few fish, birds or reptiles” and that “most [fish] have no susceptibility to infection.”

Asian Fisheries Science journal states:  “Currently, there is no evidence to suggest that SARS-CoV-2 can infect aquatic food animals (e.g. finfish, crustaceans, molluscs, amphibians) and therefore these animals do not play an epidemiological role in spreading COVID-19 to humans.”  (authors include 16 global public health researchers)

North Carolina State University researcher states:   “In fact, we don’t see evidence of any respiratory viruses being transmitted through food in the past.”  (COVID-19 is a respiratory virus) and “‘The good news with this particular virus is that it is not a foodborne virus.  Most of the food that we eat, ends up getting right into our gut and ends up encountering a whole bunch of acid in our stomachs.  And this virus particularly doesn’t really remain infectious once it hits the stomach.”

For more information about what global public health professionals say about seafood and COVID, visitCOVID-19 & Seafood website.

FDA allows more flexibility in food labels

June 1, 2020 — For the fifth time since the start of the COVID-19 pandemic, the United States Food and Drug Administration (FDA) is allowing flexibility in food labeling.

In the agency’s new guidance, the FDA said that food manufacturers making minor formulation and ingredient changes to their products due to scarcity of ingredients related to COVID-19 do not have to make corresponding changes to their labeling.

Read the full story at Seafood Source

NFI Statement on FDA/USDA Food Safety MOU

May 20, 2020 — The following was released by the National Fisheries Institute:

The National Fisheries Institute is pleased to see the Food and Drug Administration (FDA) and the Agriculture Department (USDA) working together to ensure continued food safety during the COVID19 pandemic.

Recognizing that the FDA draws its jurisdiction from the Federal Food, Drug, and Cosmetic Act and the USDA regulates via the Federal Meat Inspection Act, it is more important than ever to have these vital agencies communicating and collaborating.  While seafood remains available at grocers and restaurants, we thank the Administration for planning ahead.

NFI members are taking the needed steps to keep our essential workers safe and continuing to provide consumers with healthy seafood. This memorandum of understanding will benefit frontline food safety and help avoid interruptions that might unnecessarily disrupt seafood production.

Seafood restaurants start “National Takeout Day” to boost sales during pandemic

March 24, 2020 — A coalition of restaurants across the United States is urging consumers to sustain the foodservice industry during the COVID-19 pandemic by taking part in “The Great American Takeout” on Tuesday, 24 March.

Separately, many seafood restaurants have also taken to social media with innovative campaigns and efforts designed to encourage Americans to order take-bout or delivery from them.

Read the full story at Seafood Source

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

March 18, 2020 — The following was released by the Food and Drug Administration:

Q:  Is the U.S. food supply safe?

Currently there is no evidence of food or food packaging being associated with transmission of COVID-19.

Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission.

The virus is thought to spread mainly from person-to-person. This includes between people who are in close contact with one another (within about 6 feet), and through respiratory droplets produced when an infected person coughs or sneezes. These droplets can land in the mouths or noses of people who are nearby or possibly be inhaled into the lungs. It may be possible that a person can get COVID-19 by touching a surface or object that has the virus on it and then touching their mouth, nose, or possibly their eyes, but this is not thought to be the main way the virus spreads. However, it’s always critical to follow the 4 key steps of food safety—clean, separate, cook, and chill – to prevent foodborne illness.

Q: Will there be food shortages?

There are no nationwide shortages of food, although in some cases the inventory of certain foods at your grocery store might be temporarily low before stores can restock. Food production and manufacturing are widely dispersed throughout the United States and no widespread disruptions have been reported in the supply chain.

FDA is closely monitoring the food supply chain for any shortages in collaboration with industry and our federal and state partners. We are in regular contact with food manufacturers and grocery stores.

Q: Where should the food industry go for guidance about business operations? 

Food facilities, like other work establishments, need to follow protocols set by local and state health departments, which may vary depending on the amount of community spread of COVID-19 in a particular area. We encourage coordination with local health officials for all businesses so that timely and accurate information can guide appropriate responses in each location where they have operations.

Q: A worker in my food processing facility/farm has tested positive for COVID-19.  What steps do I need to take to ensure that the foods I produce are safe?

Coronaviruses are generally thought to be spread from person-to-person through respiratory droplets. Currently, there is no evidence to support transmission of COVID-19 by food. Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission.

If an employee is confirmed to have COVID-19, employers should inform fellow employees of their possible exposure to COVID-19 in the workplace but maintain confidentiality.  Sick employees should follow the CDC’s What to do if you are sick with coronavirus disease 2019 (COVID-19). Employers should consult with the local health department for additional guidance.

While the primary responsibility in this instance is to take appropriate actions to protect other workers and people who might have come in contact with the ill employee, facilities should re-double their cleaning and sanitation efforts to control any risks that might be associated with workers who are ill regardless of the type of virus or bacteria. For example, facilities are required to maintain clean and sanitized facilities and food contact surfaces.

See: FSMA Final Rule for Preventive Controls for Human Food.

  • Food facilities are required to use EPA-registered “sanitizer” products in their cleaning and sanitizing practices.
  • In addition, there is a list of EPA-registered “disinfectant” products for COVID-19 on the Disinfectants for Use Against SARS-CoV-2 list that have qualified under EPA’s emerging viral pathogen program for use against SARS-CoV-2, the coronavirus that causes COVID-19.
  • IMPORTANT: Check the product label guidelines for if and where these disinfectant products are safe and recommended for use in food manufacturing areas or food establishments.

Q: Do I need to recall food products produced in the facility during the time that the worker was potentially shedding virus while working?

We do not anticipate that food products would need to be recalled or be withdrawn from the market because of COVID-19, as there is currently no evidence to support the transmission of COVID-19 associated with food or food packaging.

Additionally, facilities are required to control any risks that might be associated with workers who are ill regardless of the type of virus or bacteria. For example, facilities are required to maintain clean and sanitized facilities and food contact surfaces.

Q: If a worker in my food processing facility/farm has tested positive for COVID-19, Should I close the facility? If so, for how long?

Food facilities need to follow protocols set by local and state health departments, which may vary depending on the amount of community spread of COVID-19 in a given area. These decisions will be based on public health risk of person-to-person transmission – not based on food safety.

Read more from the FDA here

Read more from the NAtional Institute of Health here

Everything You Need To Know About The Coronavirus And Seafood Safety

March 16, 2020 — The coronavirus (COVID-19) outbreak is affecting industries worldwide, and seafood is no exception. With high anxiety and fear surrounding the virus, misinformation can spread quickly as everyone tries to make sense of a rapid change of lifestyle. Here’s what you need to know about how the coronavirus affects seafood safety, according to public health professionals.

There is no evidence suggesting that the coronavirus can be spread through food products or food packaging

As of now, there’s no evidence of COVID-19 transmission through food. According to the FDA regarding the safety of consumer products: “Again, we want to reassure the public that at this time there is no evidence that food or food packaging have been associated with transmission and no reason to be concerned”.

The source of the virus is still unknown

According to the World Health Organization, there have been no confirmed animal sources of COVID-19. According to the most recent situation report from March 14th, the virus does have a live animal source, but that source is unknown at this time. However the WHO does offer the following advice as a precaution: “when visiting live animal markets, avoid direct contact with animals and surfaces in contact with animals” They advise to use good food safety practices at all times and to “handle raw meat, milk or animal organs with care to avoid contamination of uncooked foods and avoid consuming raw or undercooked animal products”. These precautions do not differ from normal food safety precautions.

Additionally, the WHO states that receiving packages from an area where COVID-19 has been reported is safe: “The likelihood of an infected person contaminating commercial goods is low and the risk of catching the virus that causes COVID-19 from a package that has been moved, travelled, and exposed to different conditions and temperature is also low”.

Read the full story at Forbes

Fishermen’s group declares “partial victory” after court ruling on GM salmon

January 3, 2020 — Even though a federal judge ruled in December that the U.S. Food and Drug Administration has the authority to regulate genetically modified salmon, a commercial fishing group that sued the agency is declaring “partial victory.”

That’s because, in May, the judge will hear arguments on the second part of the case, which questions whether the FDA’s approval of GM salmon was deficient.

Read the full story at Seafood Source

‘Frankenfish’ Salmon Can Be Overseen by FDA Despite Concerns

December 23, 2019 — The Food and Drug Administration can regulate salmon that’s genetically engineered to grow faster, according to a decision in a California federal court case over concerns about so-called frankenfish.

Fishing, consumer, and environmental groups that challenged the FDA’s approval of such salmon from AquaBounty Technologies Inc. failed to convince the court that the agency lacks authority to regulate the fish. The U.S. District Court for the Northern District of California Dec. 19 sided with the FDA, leaving to a later date a decision on whether the regulator failed to consider potential risks.

AquaBounty won the FDA’s first greenlight for changing the genetic makeup of an animal destined for the dinner table. The case could have implications for similar modifications in the works for fish like tilapia and trout or other animals down the line, according to the Center for Food Safety, one of the groups that sued.

“That’s why we were so concerned about this approval,” said Amy van Saun, a senior attorney at the center. “We want to make sure people and the environment are protected.”

Genetically engineered salmon are meant as an alternative to endangered wild salmon. AquaBounty plans to harvest its salmon starting in late 2020.

Read the full story at Bloomberg Law

Everybody knows to avoid tuna when pregnant, right? Not so fast. Eating tuna might actually yield better results, says a large new study.

November 26, 2019 — Eating ocean fish is good for you, but some fish have significant levels of methylmercury which is bad for you, so you should avoid those fish, right? Wrong, says a new study.

Mothers who ate seafood, even when it contained high levels of methyl mercury, had smarter kids than those who didnʻt eat seafood, says the comprehensive, peer-reviewed study.

“Moderate and consistent evidence indicates that consumption of a wide range of amounts and types of commercially available seafood during pregnancy is associated with improved neurocognitive development of offspring as compared to eating no seafood,” it said.

This flies in the face of conventional wisdom, and some medical wisdom. Both the U.S. Environmental Protection Agency and the U.S. Food and Drug Administration recommend against pregnant women eating ahi, over concerns about methyl mercury exposure.

There is no question that thereʻs methylmercury in yellowfin, bigeye and bluefin tuna, and that the amount has been increasing in recent years. There are also significant amounts of mercury in blue marlin and other species.

The Hawai`i Department of Health warns against pregnant women eating any blue marlin, swordfish and shark and recommends severe limits on consumption of tunas.

Read the full story at Raising Islands

For Your Heart, Eat Fish Or Take Pills? Now There’s A Drug Equal To 8 Salmon Servings

November 25, 2019 — It’s long been known that eating fish — especially cold-water fish such as salmon that are rich in omega-3 fatty acids — is good for heart health.

But, for the millions of Americans who are at high risk of heart disease, eating enough fish to make a difference isn’t likely to be realistic for most.

There’s growing evidence that taking a very high dose of purified fish oil, delivered in a prescription pill, can help prevent heart attacks and strokes among people who have elevated risks. The amount of fish oil in the daily recommended dose of the pill is the equivalent of eating about eight to 10 servings of salmon a day.

In early November, an advisory panel to the FDA voted unanimously to approve expanded use of the prescription drug, Vascepa, which is made from one type of omega-3 fatty acid, called eicosapentaenoic acid, or EPA for short. The oil is extracted from sardines and anchovies, and then purified.

Currently, Vascepa is already approved for use in people with very high levels of triglycerides — which is a type of fat in the blood. (You can check your triglycerides as part of a cholesterol screening.)

Read the full story at NPR