To address the coronavirus food safety question of whether cooking kills the virus on food, an infectious disease medical expert answers common concerns.
, the Global Infectious Diseases and Epidemiology Network. Here are his insights into the connections between coronavirus and food. The interview has been condensed and edited.There have been no cases of COVID-19 associated with ingestion of food, but the question is well-founded. COVID-19 is, after all, caused by a virus which enters the body through the nose or mouth.
The virus of COVID-19 must enter the respiratory system to produce disease. There is the possibility that material could travel from the mouth through the larynx and into the lungs. It is thought that acquisition of COVID-19 through this route rarely, if ever, occurs.SARS virus, a close relative of the virus of COVID-19, is inactivated at temperatures of 56 to 65 degrees Celsius .Unlike viruses, bacteria can multiply in food and many species are highly resistant to heat and dryness.
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