From April 2020
Coronavirus and the food industry
To help our members and clients, virologist
Martin D’Agostino has answered some of
your key coronavirus questions in relation
to food and drink.
What is the risk of transferring the
virus from person-to-foods?
The risk of contracting the illness from food
is negligible. It is not considered to remain
infectious on food surfaces for long periods
of time and it would have to somehow be
inhaled from the foods themselves to cause
Are there any recommendations on cleaning
areas such as factories?
Continuing with normal routine cleaning regimes should
be sufficient unless there is a particular problem with
employees showing symptoms and large areas
becoming contaminated, since these types of viruses are
easily killed by routine cleaning procedures.
Should companies be concerned about the
risk of contaminated ingredients or packaging
from affected countries?
Currently, both the CDC and EFSA are saying the risk
of infection from materials such as ingredients and
packaging are extremely low and that currently there is
no evidence that food is a likely source or route of
View our recent video where Martin D'Agostino answers more coronavirus
This video was published: 13 March 2020. Reviewed: 31
Please note the following changes since the video was produced:
- For employees with symptoms, follow current NHS advice rather than calling NHS 111
- For travel advice follow the latest PHE / Government guidance
Contact: Martin D'Agostino