Interim Guidance on Reducing public health risks associated with the sale of live wild animals of mammalian species in traditional food markets

Traditional food markets, rather than supermarkets, are the norm in many parts of the world. Such markets form part of the social fabric of communities and are a main source of affordable fresh foods for many low-income groups and an important source of livelihoods for millions of urban and rural dwellers worldwide.

Traditional food markets that are regulated by national or local competent authorities and that operate to high standards of hygiene and sanitation are safe for workers and customers.
Significant problems can arise when these markets allow the sale and slaughter of live animals, especially wild animals, which cannot be properly assessed for potential risks – in
areas open to the public. When wild animals are kept in cages or pens, slaughtered and dressed in open market areas, these areas become contaminated with body fluids, faeces and other waste, increasing the risk of transmission of pathogens to workers and customers and potentially resulting in spill over of pathogens to other animals in the market.

Such environments provide the opportunity for animal viruses, including coronaviruses, to amplify themselves and transmit to new hosts, including humans.

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