When the COVID-19 pandemic began, not much was known about SARS-CoV-2 (the coronavirus) and its survival in food, on various materials and on surfaces. Since then, several food safety agencies have assessed the risk of potentially acquiring the virus from contaminated food or food packaging. The consensus is that currently, there’s no evidence it’s a food safety risk. The main route of infection is from person-to-person via contact with one another, respiratory droplets and aerosols from coughing, sneezing and talking. Therefore, it’s not considered a foodborne virus.