Here’s What You Need to Know About Food Safety and Coronavirus

In just a few weeks, COVID-19 has impacted every part of our lives. Uncertainty, fear and paranoia have quickly become the new normal for many people around the globe. Parents are juggling new roles, from maintaining brave faces and trying to put their kids at ease, to homeschooling and establishing some semblance of a routine that incorporates healthy habits. 

Food can be an incredible comfort during times of immense stress. Whether you prefer boxed mac and cheese, vegetable-rich soups and salads or a pint of Cherry Garcia, the act of preparing a meal for your loved ones can be a comforting part of a daily routine. But with hyperbole and misinformation running rampant, it can seem like every corner of the internet is offering different advice on food safety, along with horror stories of contaminated brussels sprouts or raspberries that infect whole families. With all the conflicting narratives out there right now, many people still have questions about how to keep their families safe and whether or not it’s okay to eat the foods they’re used to enjoying. 

As of right now, the CDC, the FDA, the Department of Agriculture, and the World Health Organization all say that food and food packaging are not routes of virus transmission. We all know that consistent hand washing is one way to protect yourself from the virus, but how does that apply to your groceries?

A recent viral video that has been viewed over 25 million times suggested that produce should be soaked in soapy water and then washed again to prevent bacteria transmission. Other outlets have recommended things like sanitizing grocery items by using a diluted bleach solution and leaving groceries outside for up to 48 hours before bringing them into your house. 

 Experts have been quick to highlight that not only are these things unnecessary, they’re also potentially dangerous. Dr. Donald Schaffner, a microbiologist and expert on food science and safety from Rutgers University, points out that soap and bleach are not designed for food or consumption, and can even cause nausea, vomiting and diarrhea if ingested. Even packaged foods and thicker-skinned produce are porous and can easily absorb soap and other chemicals, which can end up doing more harm than good.

In a recent interview, Dr. Schaffner also mentioned that “the biggest risk when it comes to COVID-19 and groceries is being around other people in the grocery store while you are shopping.” According to Dr. Tamika Sims, the Director of Food Technology Communications at the International Food Information Council, it's unlikely that you'll be infected by the virus via your groceries. She told Business Insider recently that "there can be a virus transfer risk if someone carrying the virus sneezes onto your produce and within hours you touch it and then immediately eat it — but the chances of this occurring are slim.”

Current recommendations by the FDA and other experts say to wash fresh fruits and vegetables in warm water, scrubbing with a vegetable brush as needed rather than using special produce washes. A recent study by the University of Maine found that distilled water alone beat out three commercial ozone and chlorine washes for effective cleaning. If you are still concerned about serving your family raw fruits and vegetables, you can always cook them instead. Dr. Sims points out that "the CDC has told us that this virus denatures (breaks down) relatively easily with warm water and with heat."

Furthermore, experts say that cooking your food to the same temperatures required to kill normal foodborne pathogens is also likely to kill the coronavirus bacteria. That is 145° F for pork and fish; 160° F for eggs; and 165° F for poultry, beef, casseroles, leftovers and most other foods. Luckily, the precautions that you already take to prepare food safely for yourself and your family are still the best ways to stay safe now.  

As for packaging, a preliminary study published in The New England Journal of Medicine found that the virus remained on plastic and stainless steel for up to 72 hours, and on cardboard for up to 24 hours. But, the virus degrades quickly and it was found that the half-life was five hours on stainless steel, seven hours on plastic, and around three hours on cardboard. James E. Rogers, Ph.D., the director of food safety research and testing for Consumer Reports points out that, “just because the virus is there, doesn’t mean that there are enough viable particles there to infect you.” 

To be extra safe, wash your hands thoroughly when you get home from the grocery store. Place your groceries and any bags on a surface you can clean. Unpack your groceries, clean the surface, and wash your hands again. If you are particularly worried, you can wipe down canned goods and jarred foods with a disinfectant wipe or transfer the contents to a new container. For plastic, cardboard or any other semi-permeable packaging (including; pasta, cheese, packaged snacks, chips, etc.) only wipe down the exterior with a damp cloth so as not to contaminate the contents. 

The Washington State Department of Health also pointed out that you should only handle food if you’re healthy. People who are coughing, feverish, short of breath, or experiencing digestive issues should stay out of the kitchen and let someone else take over. If you’re feeling sick, you’re able to contaminate any food you’re preparing. Sanitizing your prep areas and tools is also importantーeverything from cutting boards and knives to colanders, vegetable brushes and whatever else your food might be coming in contact with. It’s also a smart idea to wash your reusable grocery bags after each use if you’re able to.

It is more important than ever to support our immune systems and emotional well-being with routines that offer comfort, and that includes the food we prepare, eat, and serve to our loved ones. Remaining informed and taking a few extra precautions can help your family stay safe, healthy and comfortable during this time.