04-13-2020, 05:40 PM
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#956
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Senior Member
Join Date: Feb 2012
Drives: '13 FR-S (#3 of 1st 86)
Location: Powder Springs, GA
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Quote:
Originally Posted by Spuds
... you might want to think a bit more about that one...
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No this is correct. If the food is prepared properly the virus cannot survive the cooking process and would not survive the digestive process even if it did, at least from what I've read.
Quote:
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Originally Posted by FDA
Currently there is no evidence of food or food packaging being associated with transmission of COVID-19.
Unlike foodborne gastrointestinal (GI) viruses like norovirus and hepatitis A that often make people ill through contaminated food, SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure to this virus is not known to be a route of transmission.
The virus is thought to spread mainly from person-to-person. This includes between people who are in close contact with one another (within about 6 feet), and through respiratory droplets produced when an infected person coughs or sneezes. These droplets can land in the mouths or noses of people who are nearby or possibly be inhaled into the lungs. It may be possible that a person can get COVID-19 by touching a surface or object that has the virus on it and then touching their mouth, nose, or possibly their eyes, but this is not thought to be the main way the virus spreads. However, it’s always critical to follow the 4 key steps of food safety—clean, separate, cook, and chill – to prevent foodborne illness.
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