As restaurants across the nation close their dining rooms to slow the spread of coronavirus, drive-through windows remain open and curb-side pickup is becoming the new norm.
So how likely are you to get COVID-19 through food? According to the U.S. Food and Drug Administration, it’s not likely.
The virus is believed to be spread mainly through close, person-to-person contact. This includes people who are within six feet of one another and inhale respiratory droplets produced when an infected person sneezes or coughs.
Foodborne exposure to coronavirus is not known to be a route of transmission.
“It may be possible that a person can get COVID-19 by touching a surface or object that has the virus on it and then touching their mouth, nose, or possibly their eyes, but this is not thought to be the main way the virus spreads,” the FDA says on its Web site.
