The Centers for Disease Control and Prevention confirms that there is very low risk of getting COVID-19 from food and packaging or treated drinking water. Currently, there is no evidence to suggest that handling food or consuming food is associated with COVID-19.
It is important to note that the risk of getting COVID-19 from food you cook yourself or from handling and consuming food from restaurants and takeout or drive-thru meals is thought to be very low. Also, the risk of infection by the virus from food products, food packaging, or bags is thought to be very low as no cases of COVID-19 have been identified where infection was said to have occurred by touching food, food packaging, or shopping bags.
However, one needs to exercise some caution while handling packaged food:
Wash your hands and clean kitchen surfaces often..
Wash utensils, cutting boards and countertops with hot soapy water.
Don’t cross-contaminate – Always keep raw meat, poultry, seafood, eggs separate, in shopping bags as well as in the fridge.
Use separate cutting boards for meat/poultry/seafood.
Always cook each food item to the appropriate temperature to kill germs.
Use a food thermometer or check colour/texture of cooked food.
Promptly refrigerate suitable foodstuff below 5° C, once you are back from the market as bacteria can multiply rapidly at room temperature.
Always thaw food in cold water or in a microwave. Never do so on the counter, as bacteria multiply fast in parts that reach room temperature.
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