The COVID-19 pandemic has dealt the whole world a blow in the past few years. It shook the world to its core, running businesses down and taking the lives of loved ones, family, friends, and acquaintances.
Infection rates over the past few months have reduced, and the world is almost back to ‘normal.’ COVID-19 protocols and regulations have been reduced or removed in some places. COVID-19 tests have been made easier with self-help kits, helping people to catch it before it progresses and curb the spread.
Yes, COVID-19 may look like a thing of the past. However, people are still getting infected every day from well-known sources like breathing the same air in the same surrounding as an infected person or touching surfaces where respiratory droplets have landed.
The primary mode of COVID-19 transmission is through respiratory droplets from an infected person talking, sneezing, or coughing. Because of this, there are concerns about getting the virus from food and packaging.
This post will look more in-depth at what is known about catching the coronavirus via food or packaging materials. Let’s answer a few questions. Firstly, how do you get an illness from food?
There are two possible ways
The first way happens when someone handling your food becomes ill with a virus or bacteria while preparing it, contaminating the food item.
The second way is when food—like lettuce or red onions—becomes contaminated with a pathogen (a disease-causing organism, like E. coli, in this case, COVID-19 virus), which may have developed during the food’s growth or been introduced during distribution.
Is There A Possibility Of Transmission Of Covid-19 Through Food From The Store?
According to the Center for Disease Control and Prevention (CDC), the risk of spread from food products or packaging is low because of the poor survivability of the COVID-19 virus on surfaces.
Chances are, food may contain the coronavirus. In fact, according to some currently under-reviewed research, the virus can persist for weeks on frozen or refrigerated foods.
The COVID-19 virus requires living host cells to reproduce. They cannot grow in or on food, unlike bacteria or fungi.
Practicing safety tips when handling food can help in preventing coronavirus. Some examples of these tips include; Proper hand washing before touching food, rinsing fresh produce thoroughly to eliminate germs, and cooking at recommended temperatures to kill any remaining virus.
You can be worried about restaurant food in addition to fresh food. This can include food you order from takeout restaurants or delivered to your home.
Even if it’s not impossible, it’s still unlikely to contract the new coronavirus from food prepared or handled by another person.
Restaurants have taken steps like ensuring all workers; frequently undergo the COVID-19 test, use gloves in food preparation, use masks, and disinfect and clean surfaces more regularly.
You can also protect yourself while dining out by wearing your facemask, ensuring you keep the necessary social distancing guidelines, ensuring the staff of your chosen restaurant wears facemasks, and using hand sanitizers when necessary.
For the time being, skip eating out if you don’t feel at ease. Ordering takeout can be a good option, so you can enjoy food from your favorite without risking infection.
Can You Get Covid From Food Packaging or Takeout?
According to the CDC, no COVID-19 cases have been connected to food packaging or shopping bags.
Washing your hands after handling packages can help prevent infection.
Finally, a person would need to have COVID-19 while making your food, have a high enough viral load (the quantity of virus they have inside them), and cough or sneeze directly into your food to have any chance of a foodborne contamination route. The virus would also need to be able to survive and persist in that meal.
While COVID-19 is no longer spreading wildly, people are still getting infected. You can prevent it by keeping the new COVID-19 guidelines and taking antibody tests if you suspect you have been infected.