UNIVERSITY PARK — Is the novel coronavirus spread by food? As the extreme contagiousness of COVID-19 has become clear, that question has been asked over and over. The answer, according to food safety experts in Penn State’s College of Agricultural Sciences, is that there is no evidence that it can be spread via food or food packaging.
“COVID-19 is a respiratory disease, and coronaviruses generally are transmitted from person to person through respiratory droplets,” said Catherine Cutter, professor of food science and Penn State Extension assistant director for food safety and quality programs.
Studies have demonstrated the low survival rate of coronaviruses on surfaces, so there is a very low risk of spread from packaged food products that are shipped and stored over a period of days or weeks, Cutter explained, adding that the major risk of spread in food-related enterprises is connected to people.
As cases have become more prevalent throughout the country, there is an increased risk for everyone, including people who work with food in grocery stores, as well as in food-processing operations, Cutter said. Person-to-person spread of the novel coronavirus — from someone who has the virus to someone who doesn’t — is the largest risk for transmitting this respiratory pathogen.
Recently, two meat-processing facilities in Pennsylvania had to suspend operations when several workers became ill with COVID-19, noted Martin Bucknavage, senior food safety extension associate in the college’s Department of Food Science. “And there have been isolated cases where grocery store workers have become ill,” he said. “These developments lead many to ask about the risk this virus poses with the food we buy. The answer is, the risk is very minimal.”
Coronaviruses have been shown to survive at freezer temperatures; however, it is still a low risk because freezer foods are rarely, if ever, handled by workers with bare hands, Bucknavage pointed out. They wear gloves. In addition, modern freezers have defrost cycles that provide a drying or desiccation effect, which can be detrimental to the virus.
Nevertheless, Bucknavage cautioned, consumers should always take food safety precautions when handling food, such as washing hands with soap and water for 20 seconds before eating. Other food safety practices are important, including cooking food to the correct temperature with a properly calibrated thermometer, proper cleaning and sanitizing of food-preparation surfaces, and storing foods at the correct temperature.
In the face of COVID-19, Penn State Extension has received numerous questions about the need to disinfect the outer packaging or surface of foods purchased at stores. The question often stems from worries about another shopper — who may be infected or carrying the virus — handling the items shortly before.
“Packaging has not been identified as a source of infection, and we expect the risk to be very low,” Bucknavage said. “However, since research demonstrates that the virus can survive for a short period of time on surfaces, one can further reduce their risk by storing food items for a day or longer before using, or harder surfaces can be wiped down with a disinfecting wipe. But the most important control measure for this virus is frequent and proper handwashing.”
