At present, there is no proof that food or food packaging is linked to the spread of COVID-19. Gastrointestinal (GI) viruses, such as norovirus and hepatitis A, can cause people to become ill through contaminated food. SARS-CoV-2, which causes COVID-19, is a virus that leads to respiratory diseases. COVID-19 is a respiratory illness that is transmitted from one person to another. There is no evidence to suggest that people become infected by ingesting the virus in or on food or beverages. The World Health Organization (WHO) has stated that the risk of transmission of the virus through food is low.
The WHO recommends that people follow good hygiene practices when handling and preparing food, such as washing hands before and after handling food, washing fruits and vegetables, and cooking food thoroughly. Additionally, it is important to avoid cross-contamination by keeping raw and cooked foods separate. The Centers for Disease Control and Prevention (CDC) also recommends that people take precautions when handling and preparing food. This includes washing hands with soap and water for at least 20 seconds before and after handling food, avoiding cross-contamination by keeping raw and cooked foods separate, and cooking food thoroughly. Additionally, the CDC recommends that people avoid eating raw or undercooked animal products. In conclusion, there is currently no evidence that food or food packaging is associated with the transmission of COVID-19. The WHO and CDC recommend following good hygiene practices when handling and preparing food to reduce the risk of transmission of the virus.
