From April to August 2020, the American Frozen Food Institute (AFFI), in partnership with North Carolina State University (NC State) researchers, conducted a scientific literature review to understand the nature of survival and persistence of SARS-CoV-2, the virus that causes COVID-19, in foods and on food contact surfaces and food packaging materials, and the potential for foodborne transmission. Click here for the AFFI press release.
Their work confirms that, although there is a slight chance for virus contamination, there is no evidence for the spread of SARS-CoV-2 through consumption of food or in association with food packaging, and no known cases of foodborne COVID-19. This conclusion substantiates similar statements made by the U.S. Centers for Disease Control and Prevention, U.S. Food and Drug Administration, U.S. Department of Agriculture and the World Health Organization.
A question and answer version of the literature review is available here.
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