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Also COVID-19 thrives in the respiratory system meaning food digested even with the virus on has very little possibility of reaching your respiratory track.
Our digestive system is too acidic for the virus to survive.
There's plenty of research studies on this and none of them have stated that food is a carrier of the virus.
"Currently there is no evidence of food or food packaging being associated with transmission of COVID-19.
Foodborne gastrointestinal (GI) viruses, like norovirus and hepatitis A, can make people ill through contaminated food. SARS-CoV-2, which causes COVID-19, is a virus that causes respiratory illness."
Unless you are planning to inhale your food....
