Food and coronavirus disease 2019 (COVID-19)

Details

• Corporate Authors:
  National Center for Immunization and Respiratory Diseases (U.S.). Division of Viral Diseases.
• Description:
  Coronaviruses, like the one that causes COVID-19, are thought to spread mostly person-to-person through respiratory droplets when someone coughs, sneezes, or talks. It is possible that a person can get COVID-19 by touching a surface or object, including food or food packaging, that has the virus on it and then touching their own mouth, nose, or possibly their eyes. However, this is not thought to be the main way the virus spreads. Currently, there is no evidence to suggest that handling food or consuming food is associated with COVID-19.
  
  After shopping, handling food packages, or before preparing or eating food, it is important to always wash your hands with soap and water for at least 20 seconds. If soap and water are not available, use a hand sanitizer that contains at least 60% alcohol. Cover all surfaces of your hands and rub them together until they feel dry. Remember, it is always important to follow good food safety practices to reduce the risk of illness from common foodborne pathogens.
  
  
• Content Notes:
  The risk of getting COVID-19 from food, treated drinking water, or food packaging is very low -- Everyday handling of packaged food and fresh produce -- Bulk meat, poultry, and seafood purchasing and handling -- Handling meat from wild animals -- COVID-19 and nutrition for health -- Additional Resources.
• Subjects:
  Coronavirus Infections COVID-19 Food Food Safety Pandemics
• Document Type:
  Webpage
• Collection(s):
  Stephen B. Thacker CDC Library
• Main Document Checksum:
  urn:sha256:3050d5d725c64216c475f06fbe189a0c172c0d987e0e390315ca6a3289669a3d
• Download URL:
  https://stacks.cdc.gov/view/cdc/89690/cdc_89690_DS1.pdf
• File Type:
  [PDF - 95.24 KB ]