2020-03-11 09:09:00
Since its emergence in December 2019 in China, the knowledge acquired on the SARS CoV-2 coronavirus, responsible for the Covid-19 disease, shows that the main route of transmission of the virus is inter-human, by contact between people or through the inhalation of infectious droplets emitted by patients when sneezing or coughing.
However, as the genetic structure of the virus indicates a probable original animal source, ANSES was questioned and thus mobilized an emergency collective expertise group on the potential role of domestic animals and food in the transmission of the virus.
Potential role of domestic animals in virus transmission
Concerning possible transmission of the virus by livestock and domestic animals, the conclusions of the group of experts indicate that:
by its genetic structure, the SARS-CoV-2 virus actually seems to have an animal as its initial source. It probably comes from a bat species with or without intervention from an intermediate host. However, in the current context and in view of the available information published, the passage of SARS-CoV-2 from humans to another animal species currently seems unlikely;The SARS-CoV-2 virus binds to a specific cellular receptor, which constitutes its entry point into cells. Even if this receptor is identified in domestic animal species and seems capable of interacting with the human virus, and studies on this subject must be in-depth, experts point out that the presence of the receptor is not a sufficient condition to allow infection of these animals. Indeed, the virus does not only use the receptor but also other elements of the cell which allow it to replicate; if the genome of the virus was detected in the nasal and oral cavities of a dog in contact with an infected patient in Hong Kong, genome detection is not not sufficient evidence to conclude that the animal was infected. Passive contamination cannot be excluded, in particular due to the possible survival of the virus on a moist mucous membrane without necessarily replicating there. In view of these elements, the experts underline the need to investigate this case in more depth by carrying out additional analyses, and to continue communicating the results as they are carried out.
Transmission potential you virus via foods
Since contamination of an animal is unlikely, the possibility of direct transmission of the virus through food from a contaminated animal has been ruled out by experts. Only the hypothesis of contamination of the food by a sick human, or asymptomatic carrier of the SARS-CoV-2 virus, was investigated. Contamination could occur through respiratory droplets from an infected patient. However, the question of the fecal-oral route arises, viral particles having been detected in the stools of certain patients.
The expert group concludes that:
in the state of knowledge to date, transmission of the SARS-CoV-2 virus by direct digestive route is ruled out. Indeed, if we observe the presence of the virus in the stools of patients, it is likely that it is explained by the circulation of the virus in the blood following the respiratory infection rather than through digestive entry. However, the possibility of respiratory tract infection during chewing cannot be completely excluded;By analogy with other known coronaviruses, this virus is sensitive to cooking temperatures. Thus, a heat treatment at 63°C for 4 min (temperature used in hot connection in collective catering) makes it possible to divide the contamination of a food product by 10,000; an infected person can contaminate food by preparing or handling it with soiled hands, or by exposing it to droplets infectious when coughing and sneezing. Applied correctly, good hygiene practices are an effective way to prevent contamination of food by the SARS-CoV-2 virus.
ANSES and the experts in its collective emergency expertise group will remain attentive to future studies and information likely to change this assessment.
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**Interview with Dr. Emily Hart, Veterinary Virologist and Member of the ANSES Expert Group**
**Editor:** Thank you for joining us today, Dr. Hart. We’ve seen significant concern over the transmission of SARS-CoV-2, the virus responsible for Covid-19. Can you summarize the main conclusions regarding domestic animals and their role in this transmission?
**Dr. Hart:** Thank you for having me. The data so far indicate that while SARS-CoV-2 has an animal origin—likely from bats—the current consensus is that transmission from humans to domestic animals is quite unlikely. Our findings suggest that, although some domestic species possess receptors that can interact with the virus, the conditions necessary for infection and replication in those animals are not sufficiently met.
**Editor:** It’s interesting that the genetic structure of the virus points to an animal origin. Could you elaborate on the implications of this?
**Dr. Hart:** Certainly. The virus’s genetic makeup suggests that bats are the most probable source, potentially involving intermediate hosts. However, while domestic animals do have similar receptors, there’s no conclusive evidence to support that the virus can reliably infect them. In one case in Hong Kong, the presence of viral genome in a dog’s nasal cavity was observed, but this doesn’t confirm active infection—it’s important to differentiate between detection and actual replication in the animal.
**Editor:** That’s an important distinction. What should people understand about the risk of transmission from pets and livestock?
**Dr. Hart:** Currently, there is a very low risk of pets transmitting the virus to humans. Our ongoing research emphasizes that while passive contamination—such as a virus surviving on a pet’s fur or in its nasal cavity—might occur, it does not imply that these animals pose a significant risk of infection. We’re urging pet owners to continue normal precautions, such as good hygiene practices and regular veterinary care.
**Editor:** And what about food? Is there any risk of transmission through food products?
**Dr. Hart:** The current understanding is that direct transmission of the virus via food is extremely unlikely. The virus’s stability decreases rapidly under various processing conditions, and there’s no evidence showing that foodborne transmission occurs. It remains safe to consume food as long as standard food safety practices are followed.
**Editor:** Thank you for clarifying that, Dr. Hart. As we wrap up, what are the next steps in research regarding SARS-CoV-2 and its relationship with animals?
**Dr. Hart:** Our immediate focus is to conduct further investigations to understand the dynamics of the virus in animals, including potential cases of infection among various species. We will also continue to monitor any emerging evidence and adapt our guidelines accordingly. Ongoing communication with the public is key as we learn more.
**Editor:** Thank you for your valuable insights, Dr. Hart. It’s reassuring to know that while we need to stay vigilant, the risks associated with domestic animals regarding Covid-19 transmission are low.
