COVID-19 is a respiratory virus associated with the lungs and inflammation. Foodborne illness causes gastrointestinal (GI) distress and comes from food contaminated by bacteria, mold or a virus. Though both viruses will make you sick, they have no connection.
Food does not transmit COVID-19 and it is unlikely that the virus would survive the harsh acidic environment in your GI tract. There is no evidence that food, food packaging or food containers transmit COVID-19. The FDA recommends, for people who are concerned, wash your hands after handling food packaging, before preparing food, and before eating food.
It is important to handle food carefully to avoid foodborne illness because any illness can lower our ability to fight COVID-19. The keys to food safety are clean, separate, cook and chill. Wash hands and surfaces often. Separate raw meats from other foods. Cook foods to the right temperate and refrigerate foods promptly.
