Food safety and coronavirus: A comprehensive guide

Kenji Lopez-Alt wrote this with an expert:

To answer these questions, I referenced dozens of articles and scientific reports and enlisted the help of Ben Chapman, a food safety specialist from the North Carolina State University and cohost of Risky or Not and Food Safety Talk.

I found these parts particularly interesting:

This 2018 overview of both experimental and observational study of respiratory viruses from the scientific journal Current Opion in Virology (COVIRO) explains that respiratory viruses reproduce along the respiratory tract—a different pathway than the digestive tract food follows when you swallow it.

And about groceries:

That said, there are other risks associated with cooking at home, particularly in shopping at supermarkets and handling potentially contaminated food packaging. The cook at your local restaurant most likely follows stricter hygiene and safety protocols than the supermarket worker stocking the shelves. A good rule of thumb is to treat anything that comes into your home from outside, whether food, mail, or other people, as potentially contaminated and act accordingly. Wash your hands after bringing it home, transfer to clean containers and/or sanitize packaging when possible, and wash your hands before, during, and after cooking. (And stop picking your nose.)

This more or less jibes with this NYT article about washing groceries.