Concerns about SARS-CoV-2 contaminating the food supply are understandable. The primary scientific consensus is reassuring, indicating that the risk of contracting the virus that causes COVID-19 through food or food packaging is extremely low. SARS-CoV-2 is a respiratory virus that requires a live host to replicate and does not multiply in food itself. Understanding the main infection pathway versus the theoretical risk from surfaces provides a clear perspective on food safety.
Primary Transmission Route and Risk Assessment
The overwhelming majority of COVID-19 cases result from person-to-person transmission through respiratory droplets and aerosols. This occurs when an infected individual coughs, sneezes, or talks, releasing virus-laden particles that are then inhaled by another person in close proximity. This mechanism of infection targets the respiratory system, which possesses the optimal cellular receptors and environment for the virus to establish an infection.
Transmission through the ingestion of contaminated food is biologically unlikely due to the body’s natural defenses. The virus would have to survive the highly acidic environment of the stomach, where digestive enzymes rapidly inactivate most pathogens. While the virus’s genetic material has been detected in some patients, there is no epidemiological evidence showing that swallowing the virus via food or drink is a meaningful route of infection. The main theoretical risk is indirect, occurring when a person touches a contaminated surface or package and then immediately touches their mouth, nose, or eyes.
Viral Survival on Food Surfaces and Packaging
Scientific studies on the viability of SARS-CoV-2 on different materials confirm that the virus degrades on common food-related surfaces. The survival duration varies significantly depending on the material type, temperature, and humidity. Porous materials, such as cardboard packaging, tend to support a shorter viability, with the infectious viral load often decreasing by half within a few hours at room temperature.
The virus generally persists longer on non-porous surfaces, which include plastic wrap, metal cans, and glass jars. At a typical room temperature of 68°F (20°C), the virus’s infectious half-life on these materials is measured in several hours. Viability is further extended at refrigerator or freezer temperatures, as the cold slows the natural degradation of the virus. Certain high-protein, high-fat foods, like sliced deli meats or cheddar cheese, have been shown in laboratory settings to support longer viral survival compared to fresh produce.
Official Health Agency Stance
Major international and national public health organizations have consistently reinforced the extremely low probability of foodborne transmission. The World Health Organization (WHO), the U.S. Centers for Disease Control and Prevention (CDC), and the U.S. Food and Drug Administration (FDA) have all stated there is no credible evidence connecting COVID-19 to food or food packaging as a source of viral spread. This consensus is based on comprehensive epidemiological data collected throughout the pandemic.
These agencies emphasize that the illness is a respiratory disease, fundamentally different from gastrointestinal illnesses like Norovirus or Hepatitis A, which are commonly transmitted via contaminated food. Despite billions of meals and packages handled globally since the start of the pandemic, national and international surveillance systems have not attributed any human infections to the consumption of food or contact with its packaging. The repeated official statements are intended to reassure the public that the food supply remains safe and that the primary focus should remain on respiratory protection and personal hygiene.
Actionable Safety Practices
Since the primary infection risk is still through person-to-person contact, the most effective safety practices focus on minimizing exposure during grocery shopping and ensuring good hygiene at home. Planning grocery trips to be quick and efficient, and shopping during less crowded hours, significantly reduces time spent in close contact with others. Shoppers should use an alcohol-based hand sanitizer before entering and after leaving the store, especially after touching common surfaces like shopping cart handles or payment keypads.
Once home, the most impactful action is washing hands thoroughly with soap and water for at least 20 seconds after handling groceries and before preparing any meal. There is no need to wipe down or disinfect the exterior of food packaging, as this is an unnecessary step that does not significantly reduce the already minimal risk. Fresh fruits and vegetables should be washed under running water before consumption, following standard food safety advice, but cleaning agents, bleach, or soap should never be used on produce. Heat rapidly inactivates the virus, so cooking food to recommended internal temperatures, such as 165°F (74°C) for leftovers, also serves as an effective safeguard.