The risk of the SARS-CoV-2 virus being transmitted through the food itself is considered very low. Health authorities consistently state that COVID-19 is not a foodborne illness, meaning consuming properly prepared food will not cause infection. The real concern lies in the close physical proximity and the hygiene practices surrounding food preparation in a shared kitchen space.
Understanding Transmission Risks in the Kitchen
The primary way the SARS-CoV-2 virus spreads is through respiratory droplets and aerosols released when an infected person talks, coughs, or breathes. This respiratory route is the main transmission risk in a home kitchen environment. When an infected person is active in the kitchen, they release viral particles into the air, which can then be inhaled by uninfected family members sharing the space.
A secondary risk comes from surface contamination, or fomite transmission. This occurs when viral droplets land on kitchen surfaces, such as countertops, appliance handles, refrigerator doors, or utensils. An uninfected person can then touch these contaminated surfaces and subsequently transfer the virus to their mucous membranes, such as the eyes, nose, or mouth.
The chance of infection is much higher from direct, close-range exposure to the infected person’s breath than from eating the food they prepared. Since the virus is not known to survive the acidic environment of the stomach, cooked food is not a vector for transmission. Mitigation must focus on controlling the spread of respiratory particles and disinfecting high-touch areas.
Essential Safety Guidelines for Food Preparation
If the person with COVID-19 must enter the kitchen to prepare food, strict personal protective measures are necessary. The most effective step is the consistent use of a high-quality, well-fitting face mask, such as an N95 or equivalent. The mask should be worn the entire time the infected individual is outside of their isolation area to limit the expulsion of airborne viral particles.
Rigorous hand hygiene is required before, during, and after handling ingredients. Hands should be washed with soap and water for at least 20 seconds, especially after touching the face, coughing, or sneezing. This practice minimizes the chance of transferring viral particles from the hands to surfaces or the food itself.
The infected person must strictly avoid behaviors like tasting food with a spoon and putting that spoon back into the pot, or using their hands to adjust spices before returning to handle food. After preparation, the infected person should wipe down all high-touch surfaces they contacted, including faucet handles, cabinet knobs, and appliance handles. Use a household disinfectant registered for use against SARS-CoV-2.
Managing Shared Household Food Responsibilities
The safest approach is for the infected individual to remain isolated from the common kitchen area completely. If possible, a non-infected family member should assume all cooking and food preparation duties for the duration of the isolation period. This significantly reduces the potential for both airborne and surface contamination.
For groceries and food deliveries, a protocol should be established to minimize contact between the infected person and incoming items. A non-infected household member should handle the unpacking, or the items can be left at the isolation room door. Outer packaging can be disinfected or removed before being stored.
Any dishware, utensils, or glasses used by the infected person should be handled with care. The most effective method for cleaning is running them through a dishwasher on a hot cycle, as the heat and detergent will inactivate the virus. If a dishwasher is unavailable, the infected person’s dishes should be washed separately from the family’s using hot water and detergent, or they should use disposable dishware.