The question of whether COVID-19 can be contracted from cooked food is a common public health concern, but the scientific consensus is clear: the risk is negligible. SARS-CoV-2, the virus responsible for COVID-19, is fundamentally a respiratory pathogen, not a foodborne illness. Global health and food safety organizations have consistently stated that there is no evidence of the virus being transmitted to people through eating food or handling food packaging. The primary concern for transmission remains close contact with infected individuals and the inhalation of respiratory droplets and aerosols.
How Heat Inactivates the Virus
Cooking is a highly effective method for neutralizing the SARS-CoV-2 virus, which is structurally susceptible to heat. The virus is categorized as an enveloped virus, meaning it has a fragile outer layer made of lipids, or fats, that is easily disrupted. This lipid envelope, along with the surface spike proteins that the virus uses to infect host cells, is vulnerable to high temperatures.
When food is cooked, the heat causes the proteins that make up the virus structure to denature, or irreversibly change their shape. This structural change means the spike protein can no longer bind to human cells, rendering the virus non-infectious. Studies have shown that even a sustained temperature of 70°C (158°F) is sufficient to kill coronaviruses, including SARS-CoV-2.
Most standard cooking methods, such as boiling, frying, or baking, exceed this temperature threshold for a sufficient duration. For instance, cooking sausages at 78°C for 20 minutes or frying a hamburger at 225°C for just six minutes can result in the complete inactivation of the virus. The simple act of thoroughly cooking food to recommended safe internal temperatures eliminates any theoretical risk of viral contamination.
Distinguishing Ingestion from Respiratory Transmission
COVID-19 is overwhelmingly a respiratory disease, and the virus has adapted to infect cells lining the nose, throat, and lungs. The virus’s preferred entry point is through the respiratory tract, where it binds to the Angiotensin-Converting Enzyme 2 (ACE2) receptor, which is abundant in those areas. When contaminated food is swallowed, the virus must travel through a highly hostile environment that is designed to destroy pathogens.
The human stomach contains powerful gastric acid, which typically maintains a very low pH between 1.5 and 3.5. This extreme acidity is effective at breaking down the viral structure, including the delicate envelope and proteins. The harsh conditions of the stomach make it unlikely for the virus to remain infectious after passing through the digestive system.
Even if a small amount of virus were to survive the stomach and reach the intestines, the path for it to cause the respiratory illness known as COVID-19 is unclear. The infectious dose required to overcome the body’s natural defenses through the digestive tract is expected to be significantly higher than the dose needed for airborne transmission. Therefore, ingesting the virus, even if it were present, does not represent the typical or effective route of infection for this disease.
Safety Practices for Food Preparation
While consuming cooked food is not a risk, maintaining high standards of hygiene during food preparation remains important for overall health and to prevent cross-contamination. The greatest potential risk in the food chain is person-to-person transmission from an infected food handler, not the food itself. This risk is managed by consistently practicing basic food safety measures.
Simple steps like washing hands with soap and water for at least 20 seconds before and after handling any food are highly effective at removing viral particles. Kitchen surfaces, cutting boards, and utensils that come into contact with food should be frequently cleaned and sanitized. This practice helps eliminate the minimal risk of surface contamination from respiratory droplets.
Concerns about the virus surviving on food packaging are also minimal, and simple hand hygiene mitigates this risk entirely. After handling groceries or delivery packaging, washing your hands before touching your face or preparing food is the single most practical and effective measure. Focusing on these established routines protects against all forms of cross-contamination and foodborne illness.