Coronaviruses are a large family of viruses whose members cause the common cold, but also more severe illnesses like Severe Acute Respiratory Syndrome (SARS), and Middle East Respiratory Syndrome (MERS), all of which can infect both humans and animals, according to the World Health Organization (WHO). COVID-19 is the new coronavirus that causes symptoms that include fever, coughing, shortness of breath, breathing difficulties and other, and range from mild to severe respiratory illness. Advanced age, or conditions such as various cancers, chronic pulmonary diseases, asthma, heart disease and even diabetes, are associated with an increased severity of COVID-19 infections and higher fatality rates.
COVID-19, like other coronaviruses, transmits person-to-person through droplets that are produced when an infected individual coughs or sneezes. Most often, the virus is transferred from an infected to a healthy individual when droplets carrying the virus directly reach their nose, mouth, or eyes, or through close contact such as a handshake. The virus can also transmit by touching an object or surface with the virus on it and then touching the mouth or eyes before washing the hands.
Studies with a bovine (an animal of the cattle group, which also includes buffaloes and bison) coronavirus have shown that the virus can be stable on the surface of lettuce in laboratory conditions. Coronaviral RNA was detectable on the lettuce surface for 30 days, and infectious bovine coronavirus was detected on the lettuce surface for at least 14 days after inoculation. However, from experience with previous outbreaks of SARS and MERS, the transmission through food consumption is not likely to occur. There is currently no information as to whether or not COVID-19 infected produce handlers could contaminate fresh produce that is not further treated. Although COVID-19 transmissions from food ha