Nestlé Is Helping The Fight Against Ebola

By Laurel Maloy, contributing writer, Food Online

The chocolate industry has been hit particularly hard by the virus. So, Nestle — and others in the chocolate industry — are doing their part to create solutions that minimize devastation to the food supply

Though Ebola is not a foodborne illness, its affects are already being felt by the chocolate industry. The Ivory Coast, sharing boundaries with Liberia and Guinea — two of the nations hit hardest by the Ebola virus — closed its borders in August. Many of the workers who harvest the cacao crops are migrants, traveling to where they are needed, when they are needed. Nestlé alone employs 6,300 African workers, with many of them living in Guinea, Liberia, and Sierra Leona, where the virus has killed almost 5,000. Nigeria and Senegal have also seen cases and though the Ivory Coast’s borders are closed, there is worry about the spread of the disease.

The World Cocoa Foundation (WCF), a non-profit offering aid to cacao farmers, has reached out to its more than 115 members, asking for money to help those most affected.  In addition to Nestlé, Hershey, Mars, General Mills, Ghiradelli, Godiva, Mondelez International, and others have donated a total of $600,000. The effort was spearheaded by the Transmar Group with its donation of $100,000. The funds will be distributed to the International Federation of Red Cross and Red Crescent Societies, as well as to Caritas Internationalis, a Catholic charity. West Africa produces 70 percent of the world’s cacao beans; the monies will be utilized to mitigate the further spread of the virus. The U.S., and other governments, along with other notable foundations, such as the Bill and Melinda Gates Foundation, have pledged tens of millions of dollars. 

No, Ebola is not a foodborne virus. However, Ebola is a virus that causes many casualties in humans, one that spreads prolifically, and is difficult to contain. It has infiltrated U.S. borders and claimed the life of one, while other Americans fight for their lives. Two healthcare workers, thought to be in one of the safest groups, due to their level of protection and knowledge, are infected. The truth is that Ebola can spread within the most vigilant environments. The Centers for Disease Control and Prevention (CDC), medical experts, and our governments are struggling to understand the best way to contain it without causing widespread panic.

Can Ebola be spread through our food supply? Here’s what we know:

• Ebola can live on dried surfaces, such as doorknobs, countertops, and grocery store shelves for several hours
• Ebola already in bodily fluids, as in blood or sweat, can survive for several days at room temperature
• Ebola is transmitted through direct contact with body fluids — this does not, however, mean that you MUST touch someone directly. If someone coughs or sneezes and the droplets containing the virus come into contact with another person’s eyes or the mucous membranes of the nose or mouth, it can be spread
• Ebola is only transmittable once a person is symptomatic. The first sign will be a steadily rising fever going above 101.5°F. Other symptoms include severe headache, muscle pain, fatigue, malaise, vomiting, diarrhea, abdominal or stomach pain, and unexplained bleeding or bruising. On average, symptoms will appear eight to ten days after exposure, but can occur from two to 21 days after exposure
• Ebola can be killed with many hospital-grade disinfectants, including household bleach
• Frequent hand-washing is an effective means to prevent the spread. Use soap and hot water or alcohol-based solution — at least 60 percent concentration — to clean hands

The Ebola virus is not spread or bred like a foodborne pathogen, but can be present on food and the surfaces it is prepared on. This is the time, if ever there was one, to remind food processing workers about the importance of washing their hands and changing protective gloves regularly. Even the healthcare workers wearing protective gear are advised to change masks, aprons, overalls, caps, goggles, gloves, and boots every 40 minutes.  Be aware of those employees who have traveled recently and monitor the health of those around you. Now may be the time to establish new Hazard Analysis and Control Points (HACCP) and to review the Current Good Manufacturing Practices (CGMPs).

This article is written without malice and has no intention of fear-mongering. However, due diligence is called for in preventing not just Ebola infections, but all microbial contaminations in food production. At the very least, these mentioned practices will prevent pathogenic contamination. At the very most, a potentially-disastrous, food-safety event can be avoided.