The chances of infection by touching the surface of food packaging or eating food is considered to be extremely low
The US Department of Agriculture (USDA), the US Food and Drug Administration (FDA) and the US Centers for Disease Control and Prevention continue to underscore that there is no credible evidence of food or food packaging associated with or as a likely source of viral transmission of severe acute respiratory syndrome coronavirus 2, the virus causing COVID-19.
Our confidence in the safety of the US food supply remains steadfast. Consumers should be reassured that we continue to believe, based on our understanding of currently available reliable scientific information, and supported by overwhelming international scientific consensus, that the foods they eat and food packaging they touch are highly unlikely to spread SARS-CoV-2.
It’s particularly important to note that COVID-19 is a respiratory illness that is spread from person to person, unlike foodborne or gastrointestinal viruses, such as norovirus and hepatitis A that often make people ill through contaminated food. While there are relatively few reports of the virus being detected on food and packaging, most studies focus primarily on the detection of the virus’s genetic fingerprint rather than evidence of transmission of the virus resulting in human infection.
Given that the number of virus particles that could be theoretically picked up by touching a surface would be very small and the amount needed for infection via oral inhalation would be very high, the chances of infection by touching the surface of food packaging or eating food is considered to be extremely low.