As you may be witnessing, there’s somewhat of an obsession going on concerning food: How to get it? How safe are take-out and delivery? How to prepare the food you buy and how to store it? These are just some of the questions circulating, as we all deal with a basic aspect of life that many of us previously took for granted. Because we’re currently not eating at restaurants and limiting our exposure to grocery stores, we now have to give more thought to accessing food and even cooking- a skill that many of us thought was long in our past.

First things first: When it comes to the coronavirus, food is not the problem for viral transmission. Your risk of contracting COVD-19 from the food you have delivered or the food you buy at the market is super low. COVID-19 is not a food-borne GI virus. It’s a respiratory-tract virus so that even if you somehow swallowed the virus it’s likely the acid in your stomach would kill it. With coronavirus, food isn’t the issue- other people are the issue. You are much more likely to get sick from being around other people, rather than eating infected food. And if you’re worried about contamination from containers or packaging, there’s a simple way to manage that risk: sanitize all counter surfaces, throw away all food packaging and thoroughly wash your hands both before and after handling food. Regarding food delivery, opt for no-contact delivery (having the food left on your doorstep), pay and tip in advance with a credit card, and order from restaurants you know and feel confident about. That’s all you can do and likely all you need to do.

What about the food that you buy or have delivered from a market? Should you be washing your fresh produce? Quarantining your deliveries for 48 hours before bringing them into your kitchen? The answer to these queries is no. Do not wash your produce with dish soap or detergent- you are much more likely to get sick from the soap than you would from the coronavirus. Fruits and vegetables are porous and can absorb the soap. The bottom line is to handle food these days the way you would in more normal times- just wash produce with cold water, and keep kitchen counters sanitized and hands washed whenever you are handling food. 

And you may have some questions about storing and cooking since meal prep is now likely a much bigger part of your day. First, storage: Nutrition Action has some smart ideas about storing foods in your fridge, both to be organized and to extend shelf-life. Their suggestions? Organize the fridge so as to create an “eat first” section and learn what you can freeze, including fresh produce and leftovers. For some further ideas about keeping food fresher longer, pull out your Tupperware and read here. And what about those condiments and pantry items? The Washington Post’s got you covered on that here, and get even more guidance here.

And will the smell of the food alert you to what needs to be tossed? Not always- Apparently some bacteria give off scents but others do not. So before you decide to taste or toss, click here. Finally, if you’re dusting off those cooking skills, once again the basics will keep you the safest and most protected, including making friends with a good thermometer. Find out more by reading here.