SARS-CoV-2 is primarily transmitted by droplets, via coughing or sneezing, as opposed to transfer from surfaces, according to the CDC. The virus can be active on hard surfaces such as plastic or stainless steel for 2-3 days and cardboard for 1 day. While the virus may potentially be aerosolized via droplets for several hours (< 3 hours), this is not believed to be the primary mode of transmission. See

While there’s no evidence that the coronavirus is a foodborne illness, experts say uncooked foods like deli meats, salads, and fruits can be susceptible to the contagion if exposed, handled, or prepared without the proper safety precautions.

Although many people are under the impression that ordering take out is safe, doing so is still a risk. An article published in Vice suggests that deli meats, produce, and open-air meals may be particularly risky, whereas cooked meals are generally not as vulnerable to contamination. For produce, coronavirus may survive for longer time periods on foods with tougher, sometimes disposable exteriors, such as bananas and other fruits and vegetables.

Here are some basic tips for consumers to follow:

· Avoid uncooked and open-air meals, like from a food truck or buffet.

· Don’t use unfamiliar utensils.

· Wash fruit and vegetables.

· Cook food at least 140 degrees Fahrenheit, which neutralizes the virus.

· Buy packaged foods when possible.

The greater risk of COVID-19 transmission comes not from the food itself, but from the surfaces on which the food is prepared, such as shared utensils and the packaging and bag surfaces in which take-out food is delivered. At the end of the day, the most important actions consumers can take are minimizing face touching and washing hands frequently.

You can read the full Vice article here: