As said by Sirous Tosh
There have been no reports to date that suggest COVID-19 is foodborne. However, it has been stated that the transmission of SARS-CoV-2 through food is possible if the person handling the food is infected and then sneezes or coughs directly on the said food. The other routes of transmission might be through the consumption of raw meat from an infected animal or handling of contaminated food packages.
To minimize the risk of food contamination in food processing facilities, it is important to ensure that good hygiene practices are effectively implemented. In addition, it is crucial that all personnel involved in food handling (raw materials handling, processing, storage, and distribution of the final food product to the consumer) follow stringent social distancing and sanitization practices.
Furthermore, door, window, and machine handles, taps, and other high-touch areas should be frequently disinfected. The use of face masks, gloves, face shields, and personal protective equipment (PPE) can also be beneficial in containing the spread of infection from human-to-human as well as from human-to-food.
Various research studies have proved that coronaviruses such as SARS-CoV and MERS are heat labile, becoming inactive at temperatures higher than 65ºC.
Due to the similarity between SARS-CoV and SARS-CoV-2, a study conducted by Chin, et al. (2020) found that SARS-CoV-2 gets inactivated at 70ºC after incubating for five minutes. Therefore, it is stressed that no viruses survive this thermal treatment, hence it is crucial for consumers to refrain from eating any kind of raw meat and consume only well-cooked foods.
Nevertheless, we cannot deny the fact that animal-based foods are of higher risk as there are opportunities for the re-emergence of novel viruses from animal sources (slaughterhouses and seafood markets) to humans. For this reason, it is essential to reconsider our food system, which is highly reliant on animal-based protein sources. We need to make paradigm shifts towards sustainable food sources such as plant-based foods, lab-grown meats, alternative proteins from insects and microalgae, and recover bioactive compounds from food by-products and waste.
It has been reported that SARS-Covid-19 can survive up to two and three days on stainless steel and plastic, respectively.
This suggests that it may be possible for the virus to transmit from packaging material to hand, and subsequently to the mouth, eyes, or nose. Hence, hand washing and sanitizing should follow every time a package is handled.
There are an emerging need and research potential to design and develop active and intelligent packaging materials with antiviral and antimicrobial properties. Sportelli, et al. (2020) has reported that the packaging films coated with nanomaterials and nanoparticles (Cu, Ag, and Zn) have significant potential to inhibit microbial contamination of food packaging surfaces and thus lessen the transmission of infections.
As said by Sirous Tosh