The The FoodBowl, with MBIE and a variety of members of the NZFSSRC, co-funded the commissioning of Drs Joanne Kingsbury and Rob Lake at ESR to produce this excellent report (link) updating and assessing any evidence from here or overseas on possible foodborne transmission of SARS-CoV-2.
Bottom Line: There is currently no evidence of foodborne transmission of COVID-19 and there is negligible risk of spread from food products or packaging.
The report concludes: “In our opinion the best practice for reducing the risk of contamination of food products or packaging continues to be managing the risk of SARS-CoV-2 infection amongst workers. This includes workers informing their employer, self-isolating, seeking medical advice and getting a COVID-19 test if they have any symptoms of COVID-19 and/or respiratory illness. Employers can promote and implement good personal hygiene practices for all workers. A NZFSSRC review on their website also provides information on the use of personal protective equipment (PPE) to reduce the potential for COVID-19 transmission to and from people, fomites and food.”