Health News

Coronavirus: Is a Transmission via meat possible? – Naturopathy Naturopathy Specialist Portal

Meat and Coronavirus: How likely is a Transmission?

At the beginning of the pandemic, many people, the question is whether the novel Coronavirus SARS-CoV-2 can also be used on objects and food. In accordance with the current Corona-mass-infection in the Tönnies-the slaughterhouse is now being speculated, especially about whether or not a Transmission via meat products is possible. The professionals have the answers.

After it operated in the past weeks, employees in slaughtering and meat packing to infection with the novel Coronavirus SARS-CoV-2 came out, many people ask the question of whether corona virus were also meat or other food can be transferred. The Federal Institute for risk assessment (BfR), explains in a recent communication, that this is the current state of knowledge is unlikely.

The Current State Of Knowledge

Although an impurity (contamination) of meat or meat products with the corona virus during the slaughter or meat cutting and processing is possible, but the BfR is no infection with SARS are so far-CoV-2 were about the consumption of meat or contact with contaminated meat products.

According to the Institute farm animals, such as pigs or chickens, according to the current level of knowledge are not in line with SARS-CoV-2 infizierbar and are not able to transmit the Virus, thus, this way to the people.


“Corona viruses can not multiply in or on foods, you need a living animal or human host,” explains Professor Dr. Dr. Andreas Hensel, President of BfR.

“For coronaviruses and SARS-CoV-2 there is no evidence that the consumption of food, such as meat and derived products, to an infection of the people. There should be a new and scientifically sound information on this topic, we will examine, evaluate and inform.“

Transfers through smear infections via contaminated surfaces?

As the BfR writes on his website, there is also a Transmission of the Virus through contact with contaminated objects, or through contaminated surfaces, resulting in the following infections in humans, no conclusive evidence would be occurred, currently.

However, according to the experts, Transfers through smear infections via surfaces that have been contaminated previously with the virus, it is theoretically possible and cannot be excluded.

Meat reheat before eating enough


Those who want to protect themselves from food-borne infections, can heat the meat and poultry according to the BfR, in principle, before eating sufficiently and evenly.

In principle, the corona virus can be from an infected Person to a sausage and meat transferred, if hygiene rules are ignored, for example, by a direct cough or Sneeze, or via contaminated hands.

However, the usually observed rules of hygiene and protection measures to minimize the slaughter and Cutting plants, the risk of contamination of meat and meat products with pathogens, including SARS-CoV-2.

In the retail sale of meat and meat goods are usually by means of a splash guard on the counter in front of Sneezing and coughing by customers are protected, reducing the risk of contamination is also minimized.

The BfR according to a smear infection of another Person is only possible in theory, if these foods affect shortly after the contamination and the Virus is then transferred via the hands to the mucous membranes of the nose, eyes, or mouth.

General rules of the everyday hygiene

A Transmission by smear infection would be due to the relatively low stability of the corona virus in the environment only in a short period of time after the contamination is conceivable.

The current outbreak of a SARS-CoV-2, the Transmission through the consumption of meat, no role plays according to the current state of knowledge.

To protect against Virus infections, it is important in principle, the General rules of daily hygiene and wash your hands regularly and distance of the hands from the face, keep in mind also in the preparation of food.

In addition, the risk of food-borne infections to reduce, if meat and poultry before consumption at all Points be at least heated for two minutes at a minimum of 70 degrees Celsius, or until the escaping juices run clear and the meat has a whitish (poultry), gray-pink (pork) or gray-brown color (bovine) has been adopted. (ad)

Authors and source of information