Home Covid Gelato positivo al Covid, ritirato un lotto in Cina

Gelato positivo al Covid, ritirato un lotto in Cina


Gelato positivo al Covid – Negli scorsi giorni l’agenzia di stampa governativa cinese Xinhua ha annunciato che sono stati individuati alcuni lotti di gelato contaminati dal coronavirus SARS-CoV-2, una scoperta che ha immediatamente attivato le autorità commerciali per il rintraccio e la confisca delle confezioni incriminate.

Delle oltre duemila scatole finite nel mirino e distribuite nei supermercati, solo una sessantina erano state già vendute ai clienti finali. Il gelato era stato prodotto presso la Tianjin Daqiaodao Food Co. Ltd, una grande industria dolciaria con sede a Tianjin, tra le principali città portuali della Cina nordorientale.

Ancora non è chiaro come sia avvenuta la contaminazione del prodotto, ma nel mirino delle autorità cinesi ci sono anche il latte in polvere importato dalla Nuova Zelanda e un altro siero di latte arrivato dall’Ucraina. Naturalmente non si esclude che possa essere stata causata da uno o più dipendenti dell’azienda cinese, che hanno magari tossito, starnutito o semplicemente respirato verso il prodotto in lavorazione (l’ipotesi più probabile per gli esperti).

Per scoprirlo le autorità di Pechino hanno messo in quarantena gli oltre 1.600 dipendenti dell’azienda, sottoponendoli tutti al tampone oro-rinofaringeo per scovare eventuali positivi. Oltre la metà dei lavoratori è risultata negativa, mentre l’altra metà è in attesa del risultato.

Ciò che ci interessa di più in questa sede non è tanto come sia avvenuta la contaminazione dei gelati, quanto se sussista un rischio di infezione consumando il gelato (o un qualsiasi altro prodotto) contaminato dalle particelle virali.

Gelato positivo al Covid, ritirato un lotto sospetto

Innanzitutto sottolineiamo che il gelato è un alimento in una condizione peculiare, come tutti quelli che vanno conservati a basse temperature. Grazie ad esse, infatti, il coronavirus riesce a “sopravvivere” e restare stabile per lungo tempo. Ma è un conto è la presenza di particelle virali, un altro è contagiarsi con il virus.

Com’è noto, infatti, il contagio si determina con l’esposizione a un certo quantitativo di particelle virali, e non a caso il cosiddetto “contatto stretto” a rischio non si definisce solo in termini di distanza da un positivo, ma anche di tempo, ovvero almeno un quarto d’ora.

Questo perché una limitata carica virale viene efficacemente contrastata dal nostro sistema immunitario. Poiché la principale via di trasmissione sono le goccioline espulse quando parliamo, tossiamo, starnutiamo o semplicemente respiriamo, ovvero il droplet e gli aerosol, il rischio di contagio attraverso prodotti contaminati è considerato molto basso.

A sottolinearlo nelle proprie pagine relative alle domande e risposte sulla pandemia sia l’Organizzazione Mondiale della Sanità (OMS) che i CDC americani. “Al momento non ci sono prove che le persone possano contrarre la COVID-19 dal cibo, compresi frutta e verdura”, specifica l’OMS, facendo riferimento a prodotti freschi come lo è anche un gelato (la cottura ovviamente distrugge il virus).

“Si ritiene che il rischio di contrarre la COVID-19 dal cibo che cucini tu stesso o dalla manipolazione e consumazione di cibo dai ristoranti e dai pasti da asporto o drive-thru sia molto basso. Attualmente, non ci sono prove che il cibo sia associato alla diffusione del virus che causa COVID-19”, specificano i CDC.


fonte: fanpage.it

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