How to Clean Your Groceries in the Age of Coronavirus, According to Food Safety Experts
, a quantitative microbial risk assessment expert and professor at Rutgers University. “It probably inactivates faster in foods stored at room temperature, since we know the new coronavirus inactivates faster on non-produce surfaces.”
That brings us to your groceries. Dr. VanWingen’s advice about handling plastic and cardboard packages with care makes sense in theory—but it is a bit extreme, says infectious disease expert, senior scholar at the Johns Hopkins Center for Health Security. “If a piece of produce is physically sneezed or coughed on, or handled by someone with coronavirus on their hands, [the virus] may remain viable for a period of time,” he says.
Whether you can actually get coronavirus from your produce and groceries is a “theoretical risk,” adds, a professor and food safety extension specialist at North Carolina State University. “We really just in the last 75 days identified this virus, and many people in the world of food safety can’t go in their labs to research this,” he says. “People are looking at what we can do as a level of control, but we’re talking about something that hasn’t been identified as a threat.
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