Public health officials and academics agree that the coronavirus poses little danger from a foodborne illness perspective, right now, but some are maintaining a slight level of vagueness about the situation.

“While it is theoretically possible the virus could be transmitted via food, based on everything we know, the risk of foodborne transmission is dramatically smaller — perhaps by millions of times — than the risk by airborne droplets,” Donald W. Schaffner, extension specialist in food science and Distinguished Professor at Rutgers University, told Food Safety News. 

Image by Bruno Glätsch from Pixabay

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