COVID-19: Food Safety and Coronavirus: A Comprehensive Guide

How long does the virus last on food?

The data for how long the virus can remain viable on food is limited, but in general, viral loads remain more stable on non-porous surfaces like metal and plastic, and break down faster on organic surfaces like cardboard.

Can I get COVID-19 from touching or eating contaminated food?

According to multiple health and safety organizations worldwide, including the CDC, the USDA, and the European Food safety Authority, there is currently no evidence that COVID-19 has spread through food or food packaging. Previous coronavirus epidemics likewise showed no evidence of having been spread through food or packaging.

Are we sure food isn’t a vector of COVID-19 transmission?

No, we don't know for sure. However, there is strong evidence to suggest that food is not a vector. The epidemiology of food-borne pathogens is well studied, with government data going back to 1938. The spread pattern of COVID-19 does not fit models of foodborne outbreaks, which are defined as two or more people getting sick from the same contaminated food or drink. ...

Food and shopping hygiene and sanitising information and guidelines. Droplet/inhalation risk is greatest. Fomite (surface-contact) transmission risk is low, though thorough washing and disinfecting may give some peace of mind. My view is "I hope this is overkill".

Keep a healthy distance.

WASH YOUR HANDS!

https://www.seriouseats.com/2020/03/food-safety-and-coronavirus-a-comprehensive-guide.html

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